Cinnamon Protein Muffins Recipe
Introduction
These Cinnamon Protein Muffins are a delicious and nutritious way to start your day or enjoy as a snack. Packed with protein and warm cinnamon flavor, they’re moist, fluffy, and lightly sweetened to satisfy your cravings without the guilt.
Ingredients
- 1/4 cup butter (softened, almost melted)
- 1/4 cup brown sugar replacement
- 1 tbsp allulose (or xylitol)
- 1 tbsp ground cinnamon
- 3/4 cup cottage cheese
- 3 large eggs
- 1/3 cup Swerve Sweetener (or other granular sweetener)
- 1 tsp vanilla extract
- 1 3/4 cup almond flour
- 3/4 cup unflavored whey protein powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup Swerve Confectioners
- 1 tbsp heavy whipping cream
- Water as needed
Instructions
- Step 1: In a medium bowl, stir together the softened butter, brown sugar replacement, allulose, and cinnamon until the mixture forms a thin paste. The butter should be almost melted but not completely. Set this cinnamon swirl mixture aside.
- Step 2: Preheat your oven to 325ºF (163ºC) and line two muffin pans with silicone or parchment liners. If you only have one pan, prepare to bake in batches.
- Step 3: In a blender, combine the cottage cheese, eggs, granular sweetener, and vanilla extract. Blend until smooth.
- Step 4: Add the almond flour, whey protein powder, baking powder, and salt to the blender. Blend again until the batter is smooth and well combined.
- Step 5: Fill each muffin cup about halfway with the batter. Then 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. Avoid pushing the cinnamon mixture all the way to the bottom.
- Step 6: Spoon the remaining batter evenly over the cinnamon swirl layer in each cup. Add more cinnamon swirl on top and lightly swirl again.
- Step 7: Bake the muffins for 15 to 20 minutes, or until they are puffed and golden brown. The tops might seem a little soft but will firm up as they cool.
- Step 8: Remove the muffins from the oven and let them cool for 20 minutes in the pans before transferring to a wire rack to cool completely.
- Step 9 (Optional): For a sweet drizzle, whisk together the confectioners’ sweetener and heavy whipping cream in a small bowl. Add water a few drops at a time until the mixture reaches a drizzling consistency. Drizzle over the cooled muffins.
Tips & Variations
- Use parchment liners if you don’t have silicone muffin cups to prevent sticking.
- Substitute whey protein powder with plant-based protein powder for a dairy-free option.
- Adjust the cinnamon amount to taste for a stronger or milder swirl flavor.
- Add chopped nuts or raisins for extra texture inside the muffins.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. To reheat, warm in the microwave for 15 to 20 seconds or until heated through. If frozen, thaw overnight in the fridge and warm before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular sugar instead of sugar substitutes?
Yes, you can replace the sugar substitutes with an equal amount of regular sugar, but keep in mind it will increase the carb and calorie content.
Will these muffins be dense because of the protein powder?
These muffins stay light and moist thanks to the cottage cheese and eggs. Using unflavored whey protein keeps the texture pleasant without becoming too dense.
Print
Cinnamon Protein Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Low Carb
Description
These Cinnamon Protein Muffins are a perfectly balanced treat combining warm cinnamon swirl with high-protein almond flour and whey. Soft cottage cheese and eggs create a moist texture, while a low-carb sweetener blend keeps them guilt-free. The muffins feature a beautiful cinnamon swirl throughout and can be topped with a light sweet glaze, making them a delicious and nutritious breakfast or snack option.
Ingredients
Scale
Cinnamon Swirl
- 1/4 cup butter (softened, almost melted)
- 1/4 cup brown sugar replacement
- 1 tbsp allulose (or xylitol)
- 1 tbsp ground cinnamon
Muffin Batter
- 3/4 cup cottage cheese
- 3 large eggs
- 1/3 cup Swerve Sweetener (or other granular sweetener)
- 1 tsp vanilla extract
- 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
- Prepare Cinnamon Swirl: In a medium bowl, mix softened butter, brown sugar replacement, allulose, and ground cinnamon until you have a thin paste. The butter should be almost melted but not fully liquid. Set aside.
- Preheat Oven and Prepare Pans: Preheat your oven to 325ºF (163ºC). Line two muffin pans with silicone or parchment liners. If only one pan is available, bake in batches.
- Blend Muffin Batter: In a blender, combine cottage cheese, eggs, granular sweetener, and vanilla extract. Blend until smooth. Add almond flour, unflavored whey protein powder, baking powder, and salt, then blend again until batter is uniformly smooth.
- Fill Muffin Cups and Add Cinnamon Swirl: Fill each muffin liner about halfway with batter. Place half a teaspoon of cinnamon swirl into the center of each muffin cup. Using a toothpick or small spoon handle, gently swirl the cinnamon mixture into the batter, taking care not to push it all to the bottom.
- Add Remaining Batter and Swirl: Spoon the remaining batter over the cinnamon swirled layer in each cup. Add more cinnamon swirl on top and gently swirl it in again.
- Bake Muffins: Bake for 15 to 20 minutes until muffins are puffed and golden brown. The tops may appear slightly undercooked due to the cinnamon butter, but they will set upon cooling.
- Cool Muffins: Remove muffins from oven and allow to cool in pans for 20 minutes. Then transfer to a wire rack to cool completely.
- Prepare Optional Drizzle: In a small bowl, whisk together confectioners sweetener and heavy whipping cream. Add water very gradually until the mixture reaches a drizzling consistency.
- Drizzle and Serve: Drizzle the glaze over completely cooled muffins for an extra touch of sweetness and creaminess.
Notes
- You can use allulose or xylitol as sweetener alternatives depending on your preference for the cinnamon swirl.
- If you don’t have a blender, cottage cheese can be processed smooth with a fork but blending is best for texture.
- Ensure the butter is just softened and not fully melted to achieve the proper consistency for the cinnamon swirl.
- To prevent sinking cinnamon mixture, swirl gently but don’t push it too deep.
- Using silicone or parchment liners makes removing muffins easier and helps prevent sticking.
- Allow muffins to cool fully before adding the drizzle to prevent it from melting into the muffins.
- These muffins can be refrigerated for up to 4 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Cinnamon protein muffins, low carb muffins, healthy breakfast muffins, high protein snacks, almond flour muffins
