LOW CARB CINNAMON ROLL MUFFINS (KETO, PALEO, VEGAN)
There are a plethora of high protein low carb muffin recipes, but very few actually taste delicious.
The key to producing a cinnamon muffin which tastes delicious is due to one key ingredient- almond flour!
I’ve always been skeptical when a muffin or baked good recipe calls for no eggs, as I’d always assumed them to be a necessity. This is not the case!
When it comes to snacking, I’ve found that having something protein-packed and keto-friendly to be the most effective. Since I’ve started working out more, I’ve found that having a low carb/high protein snack to be the best to not only fuel my muscles but also keep me satisfied until my post-workout meal.
INGREDIENTS
1/2 cup almond flour
2 scoops vanilla protein powder 32-34 grams per scoop
1 tsp baking powder
1 tbsp cinnamon
1/2 cup nut or seed butter of choice almond butter, peanut butter, sunflower seed butter etc.
1/2 cup pumpkin puree can sub for unsweetened applesauce, mashed banana or mashed cooked sweet potato
1/2 cup coconut oil
For the glaze
1/4 cup coconut butter
1/4 cup milk of choice
1 tbsp granulated sweetener of choice
2 tsp lemon juice
INSTRUCTIONS
The key to producing a cinnamon muffin which tastes delicious is due to one key ingredient- almond flour!
I’ve always been skeptical when a muffin or baked good recipe calls for no eggs, as I’d always assumed them to be a necessity. This is not the case!
When it comes to snacking, I’ve found that having something protein-packed and keto-friendly to be the most effective. Since I’ve started working out more, I’ve found that having a low carb/high protein snack to be the best to not only fuel my muscles but also keep me satisfied until my post-workout meal.
INGREDIENTS
1/2 cup almond flour
2 scoops vanilla protein powder 32-34 grams per scoop
1 tsp baking powder
1 tbsp cinnamon
1/2 cup nut or seed butter of choice almond butter, peanut butter, sunflower seed butter etc.
1/2 cup pumpkin puree can sub for unsweetened applesauce, mashed banana or mashed cooked sweet potato
1/2 cup coconut oil
For the glaze
1/4 cup coconut butter
1/4 cup milk of choice
1 tbsp granulated sweetener of choice
2 tsp lemon juice
INSTRUCTIONS
- Preheat the oven to 350 Fahrenheit and line a 12-count muffin tin with muffin liners and set aside. This can also be made using a mini muffin tin.
- In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until fully incorporated.
- Evenly distribute the cinnamon roll muffin batter evenly amongst the muffin liners. Bake for 10-15 minutes, checking around the 10 minute mark by inserting a skewer in the center and seeing if it comes out clean. If it does, muffins are done. Allow to cool in pan for 5 minutes, before transferring to a wire rack to cool completely.
- For full instructions please see : thebigmansworld.com
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