Ingredients

The following ingredients have 4 Servings
  • 1/2 cup almond flour
  • 2 scoops vanilla protein powder (32-34 grams per scoop)
  • 1 teaspoon baking powder
  • 1 tablespoon 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
  • 1/4 cup coconut butter
  • 1/4 cup milk of choice
  • 1 tablespoon granulated sweetener of choice
  • 2 teaspoon lemon juice

Instruction

  • 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. 
  • Once cooled, prepare your cinnamon roll glaze by combining all ingredients and mixing until combined. Drizzle over the muffin tops and allow to firm up.