Substances

CINNAMON ROLL PROTEIN MUFFINS

Muffins:

• ½ cup + 2 tbsp gluten free baking flour 1:1 (with xanthan gum)
• ¼ cup + 2 tbsp almond flour
• 2 scoops Quest Cinnamon Crunch Protein Powder
• 1 tbsp baking powder
• ¼ tsp salt
• 2 eggs
• 1 cup greek yogurt (0% fats)
• ⅓ cup almond milk (unsweetened)
• 3 tbsp granulated swerve or zero calorie sweetener
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• Cinnamon Swirl:
• 2 tbsp butter, comfortable
• 3 tbsp brown sugar swerve or zero calorie sweetener

Icing:

• 2oz cream cheese, room temp
• 1 tbsp butter, room temp
• 2 tbsp powdered swerve or zero calorie sweetener
• 2 tsp almond milk

Technique

1. Preheat the oven to 375 F and put together a 12 cavity muffin pan with 12 liners (the parchment paper liners work greatest to maintain the muffin from sticking to the paper).
2. Place all of the dry muffin components (in addition to the sweetener) into a big mixing bowl and stir till mixed.
3. In one other bowl, whisk collectively the moist components (together with the sweetener) till properly blended. Add the dry components to the moist and use a rubber spatula to fold till no dry spots stay. Use a 1.5” cookie scooper to fill the muffin liners (about 2 scoops every).
4. In a bowl, stir collectively the cinnamon swirl and switch it to a small plastic zip and bag and reduce a small gap within the nook to make a piping bag.
5. Beginning within the heart of every muffin, make a swirl within the batter. Bake the muffins for quarter-hour. Take away and canopy with tin foil and proceed to bake for 3-4 minutes.
6. Add the cream cheese, butter and powdered sweetener to a bowl and mix till clean and creamy. Add within the milk and stir till mixed.
7. Switch to a plastic zip bag and reduce a gap within the nook to create a piping bag. Beginning within the heart of the muffin, pipe a swirl of cream cheese icing on every muffin. Serve.