Tender muffins flavored with cinnamon, vanilla, and a protein boost—ideal for breakfast, snack, or post-workout treat.
# What You’ll Need:
→ Wet Ingredients
01 - 2 large eggs
02 - 240 ml plain Greek yogurt (nonfat or low-fat)
03 - 80 ml unsweetened almond milk
04 - 60 ml unsweetened applesauce
05 - 60 ml maple syrup or honey
06 - 2 teaspoons vanilla extract
→ Dry Ingredients
07 - 100 grams oat flour (or finely ground oats)
08 - 60 grams vanilla protein powder (whey or plant-based)
09 - 35 grams coconut flour
10 - 1 1/2 teaspoons baking powder
11 - 1/2 teaspoon baking soda
12 - 1/4 teaspoon salt
→ Cinnamon Swirl
13 - 2 tablespoons coconut sugar or brown sugar
14 - 1 1/2 teaspoons ground cinnamon
→ Optional Topping
15 - 60 grams low-fat cream cheese, softened
16 - 30 grams Greek yogurt
17 - 15 ml maple syrup
# How to Make It:
01 - Preheat the oven to 175°C. Line a 12-cup muffin tin with paper liners or lightly grease the wells.
02 - In a large mixing bowl, whisk together the eggs, Greek yogurt, almond milk, applesauce, maple syrup, and vanilla extract until the mixture is well combined and smooth.
03 - In a separate bowl, blend the oat flour, vanilla protein powder, coconut flour, baking powder, baking soda, and salt until evenly mixed.
04 - Gradually fold the dry ingredients into the wet mixture until just incorporated. Avoid overmixing to ensure tender muffins.
05 - In a small bowl, combine coconut sugar with ground cinnamon to create the swirl mixture.
06 - Spoon batter to fill each muffin cup halfway. Sprinkle a portion of the cinnamon-sugar mixture over the batter, then top with the remaining batter. Swirl gently with a toothpick to create a marbled effect.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the tin for several minutes before transferring to a wire rack.
08 - For a creamy topping, blend softened cream cheese, Greek yogurt, and maple syrup until smooth. Drizzle over cooled muffins before serving, if desired.
