Description
These Vanilla Cinnamon Protein Muffins are a deliciously moist and flavorful treat packed with protein, perfect for a healthy breakfast or snack. Infused with warm cinnamon and sweet vanilla, they offer a delightful balance of taste and nutrition, ideal for those seeking a gluten-free, low-fat option to fuel their day.
Ingredients
Dry Ingredients
- 1 1/2 cups almond flour
- 1/2 cup vanilla protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp ground cinnamon
- 1/4 tsp salt
Wet Ingredients
- 3 large eggs
- 1/3 cup unsweetened applesauce
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, vanilla protein powder, baking powder, baking soda, ground cinnamon, and salt until all the ingredients are evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, then mix in the unsweetened applesauce, honey or maple syrup, vanilla extract, and almond milk until fully incorporated.
- Combine Wet and Dry Mixtures: Slowly add the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix to maintain a light and fluffy texture.
- Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full for proper rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Use gluten-free protein powder to keep the recipe gluten-free.
- You can substitute honey with maple syrup for a vegan version, but note that eggs are used here, so it’s not fully vegan.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze baked muffins for up to 3 months; thaw before serving.
- For added texture, consider folding in 1/4 cup chopped nuts or dark chocolate chips.
