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
