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Cinnamon Protein Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 53 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 14 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Description

These Cinnamon Protein Muffins are a deliciously moist and protein-packed treat perfect for a healthy breakfast or snack. A blend of almond flour, whey protein, and cottage cheese provides a rich texture, while a cinnamon swirl adds a warming flavor. Sweetened with sugar alternatives like allulose and Swerve, these muffins are a lower-carb option that doesn’t compromise on taste.

Ingredients

Cinnamon Swirl

  • 1/4 cup butter (softened, almost melted)
  • 1/4 cup brown sugar replacement
  • 1 tbsp allulose (or xylitol)
  • 1 tbsp ground cinnamon

Muffins

  • 3/4 cup cottage cheese
  • 3 large eggs
  • 1/3 cup Swerve Sweetener (or other granular sweetener)
  • 1 tsp vanilla paste
  • 1 3/4 cup almond flour
  • 3/4 cup unflavored whey protein powder
  • 2 tsp baking powder
  • 1/4 tsp salt

Optional Drizzle

  • 1/3 cup Swerve Confectioners
  • 1 tbsp heavy whipping cream
  • Water as needed

Instructions

  1. Prepare the Cinnamon Swirl: In a medium bowl, stir together the softened, almost melted butter with the brown sugar replacement, allulose, and ground cinnamon until a thin paste forms. Set this mixture aside for later use.
  2. Preheat the Oven and Prepare Pans: Preheat your oven to 325ºF (163ºC). Line the wells of two muffin pans with silicone or parchment liners. If only one pan is available, you may need to bake in batches.
  3. Blend Muffin Batter: In a blender, combine the cottage cheese, eggs, Swerve sweetener, and vanilla paste. Blend until the mixture is smooth. Then, add the almond flour, unflavored whey protein powder, baking powder, and salt to the blender and blend again until fully incorporated and smooth.
  4. Fill Muffin Cups with Batter and Add Swirl: Fill each muffin liner about halfway with the batter. Add half a teaspoon of the cinnamon swirl mixture into the center of each muffin and gently swirl it with a toothpick or the end of a small spoon, being careful not to push it all the way to the bottom.
  5. Add Remaining Batter and Swirl Again: Spoon the remaining muffin batter over the cinnamon center to fill the cupcake liners. Add additional cinnamon swirl on top and lightly swirl it through the batter.
  6. Bake the Muffins: Bake the muffins for 15 to 20 minutes, or until they puff up and turn golden brown. The top may seem slightly uncooked due to the buttery cinnamon mixture but it will set as they cool.
  7. Cool the Muffins: Remove the muffins from the oven and let them cool in the pans for 20 minutes. Then transfer them to a wire rack to cool completely.
  8. Optional Drizzle: In a small bowl, whisk the Swerve Confectioners sweetener with heavy whipping cream. Add water gradually until reaching a drizzle consistency. Drizzle this glaze over the cooled muffins for an additional touch of sweetness.

Notes

  • Use silicone or parchment liners to prevent sticking.
  • If you prefer a sweeter swirl, adjust the amount of sweetener in the cinnamon paste accordingly.
  • The muffins are best served after cooling completely to allow the cinnamon swirl to set.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • These muffins can be frozen for up to 3 months—reheat before serving.

Find it online: https://dishmelt.com/cinnamon-protein-muffins-recipe/