Description
Delicious and healthy protein-packed muffins that taste like cinnamon rolls, perfect for breakfast or post-workout snacks.
Ingredients
Scale
- 1 cup whole wheat flour
- 1/2 cup protein powder (whey or plant-based)
- 1/4 cup erythritol (or other natural sweetener)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup Greek yogurt
- 1/4 cup maple syrup (optional)
- 1/4 cup chopped nuts (optional)
- 1/4 cup sugar-free chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- In a large bowl, combine the whole wheat flour, protein powder, erythritol, baking powder, baking soda, cinnamon, and nutmeg.
- In another bowl, whisk together the eggs, almond milk, Greek yogurt, and maple syrup.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in any optional ingredients like nuts or chocolate chips if desired.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes in the tin, then transfer to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for 1-2 days, refrigerate for up to 7 days, or freeze for up to 2-3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg