GF Cinnamon Roll Protein Muffins (13g Protein) (Print Version)
Enjoy fluffy gluten-free cinnamon roll protein muffins. Each muffin packs 13g protein, making them a delicious and healthy breakfast or snack.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free, Vegetarian
# Ingredients:
→ Protein-Packed Dry Mix
01 -
1 cup almond flour
02 -
1/2 cup certified gluten-free oat flour
03 -
1 and 1/2 cups vanilla whey isolate protein powder
04 -
1/2 cup granulated erythritol-stevia blend
05 -
2 tsp baking powder
06 -
1/2 tsp baking soda
07 -
1/2 tsp salt
→ Moisture & Structure Boosters
08 -
2 large eggs
09 -
1/2 cup unsweetened applesauce
10 -
1/4 cup melted coconut oil
11 -
1 cup unsweetened almond milk
12 -
1 tbsp vanilla extract
→ Warm Cinnamon Swirl
13 -
2 tbsp brown sugar substitute (erythritol-monk fruit blend)
14 -
1 tbsp ground cinnamon
15 -
1 tsp ground cinnamon
→ Sweet Glaze Finish
16 -
1/2 cup powdered erythritol
17 -
2 tbsp unsweetened almond milk
18 -
1/2 tsp vanilla extract
# Instructions:
01 -
Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease it. This prepares your pan for baking delicious Cinnamon Roll Protein Muffins (13g Protein, GF).
02 -
In a large bowl, whisk together 1 cup almond flour, 1/2 cup certified gluten-free oat flour, 1 and 1/2 cups vanilla whey isolate protein powder, 1/2 cup granulated erythritol-stevia blend, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
03 -
In a separate medium bowl, whisk together 2 large eggs, 1/2 cup unsweetened applesauce, 1/4 cup melted coconut oil, 1 cup unsweetened almond milk, and 1 tbsp vanilla extract until well combined.
04 -
Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix the batter for your Cinnamon Roll Protein Muffins (13g Protein, GF).
05 -
In a small bowl, combine 2 tbsp brown sugar substitute (erythritol-monk fruit blend) and 1 tbsp ground cinnamon. This creates the signature warm swirl for your protein muffins.
06 -
Divide the muffin batter evenly among the 12 prepared muffin cups. Sprinkle the cinnamon swirl mixture over the top of each muffin. Use a toothpick to gently swirl the cinnamon into the batter for your Cinnamon Roll Protein Muffins (13g Protein, GF).
07 -
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the Cinnamon Roll Protein Muffins (13g Protein, GF) cool in the tin for 5 minutes before transferring to a wire rack.
08 -
While muffins cool, whisk together 1/2 cup powdered erythritol, 2 tbsp unsweetened almond milk, and 1/2 tsp vanilla extract for the glaze. Drizzle generously over cooled muffins before serving.
# Notes:
01 -
Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. They also freeze well for longer storage.
02 -
Different protein powders (e.g., casein, plant-based) can absorb liquid differently. Adjust almond milk slightly if your batter seems too thick or too thin.
03 -
For an extra treat, warm muffins slightly before serving. A dollop of sugar-free cream cheese frosting would also be a delicious addition.
04 -
If you don't have erythritol-stevia blend, use another 1:1 sugar substitute. For a richer flavor, you can substitute coconut oil with melted butter.
# Tools You'll Need:
01 -
12-cup muffin tin
02 -
paper liners
03 -
large mixing bowl
04 -
medium mixing bowl
05 -
whisk
06 -
rubber spatula
07 -
measuring cups
08 -
measuring spoons
# Nutrition Facts (Per Serving):
Calories: 161 kcal
Total Fat: 10 g
Total Carbohydrate: 26 g
Protein: 12 g