Imagine biting into a muffin that tastes exactly like a decadent cinnamon roll, but packs a powerful protein punch and fits perfectly into your healthy lifestyle. These Cinnamon Roll Protein Muffins are not just another boring diet food – they're a game-changing breakfast or snack that will make your taste buds dance while keeping your fitness goals on track. Whether you're a keto enthusiast, fitness lover, or just someone who craves a delicious treat without the guilt, these muffins are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Keto
Serves: 12 muffins
Ingredients
- 1 cup almond flour
- 1/2 cup protein powder
- 1/4 cup erythritol
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray to prevent sticking.
- In a large mixing bowl, combine 1 cup of almond flour, 1/2 cup of protein powder, 1/4 cup of erythritol, 1 tsp of baking powder, 1 tsp of cinnamon, and 1/4 tsp of salt. Whisk the dry ingredients together until they are well mixed and free of lumps.
- In another bowl, whisk together 2 large eggs, 1/4 cup of unsweetened applesauce, and 1/2 tsp of vanilla extract until the mixture is smooth and fully combined.
- Pour the wet ingredients into the bowl containing the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Using a spoon or an ice cream scoop, evenly distribute the batter into the prepared muffin tin, filling each muffin cup about 2/3 full.
- Optional: If desired, sprinkle a little extra cinnamon or a pinch of erythritol on top of each muffin for added sweetness and flavor.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your Cinnamon Roll Protein Muffins warm or at room temperature. They can be stored in an airtight container in the refrigerator for up to a week or frozen for longer storage.
Tips
- Use room temperature eggs for better mixture integration and smoother batter.
- Don't overmix the batter – this can lead to tough, dense muffins. Mix just until ingredients are combined.
- For extra moisture, you can substitute part of the applesauce with Greek yogurt.
- Check muffins a few minutes early to prevent overcooking, as almond flour can brown quickly.
- For meal prep, these muffins freeze beautifully – just wrap individually and thaw as needed.
- Experiment with different protein powder flavors to create unique variations.
- Use a light hand when filling muffin cups to ensure even baking and perfect rise.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 5g
Protein: 10g
Fat: 9g
Saturated Fat: 1g
Cholesterol: 35mg
