Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the protein powder, almond flour, baking powder, cinnamon, and salt until well combined with no clumps, about 30 seconds.
- Add the almond milk, egg, Greek yogurt, vanilla extract, and optional sweetener to the dry ingredients. Whisk until just combined with some small lumps remaining, about 20-30 seconds of gentle mixing. Do not overmix as this will create tough muffins. The batter will be thicker than regular muffin batter.
- In a small bowl, mix together the coconut sugar and cinnamon for the swirl mixture.
- Spoon half of the muffin batter into the prepared liners. Sprinkle half of the cinnamon-sugar mixture over the batter. Top with the remaining batter and finish with the rest of the cinnamon-sugar mixture. Use a toothpick or knife to gently swirl the layers together in figure-eight motions.
- Bake for 18-22 minutes, or until the tops spring back when lightly touched, look golden around the edges, and a toothpick inserted into the center comes out clean. Watch carefully after 18 minutes to avoid overbaking.
- Let the muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- While the muffins are cooling, prepare the glaze by whisking together the protein powder and almond milk until smooth and it coats the back of a spoon. Add more milk gradually if needed to reach desired consistency. Drizzle the glaze over the completely cooled muffins.
Nutrition
Notes
A whey-casein blend works best for texture. Plant-based or whey isolate may result in drier muffins. Do not substitute almond meal or coconut flour for almond flour. The sweetener is optional but recommended for sweeter muffins. Store at room temperature for 2 days, refrigerate for 5 days, or freeze for up to 3 months.