YOUR SOLIN GENERATED RECIPE
Protein-Packed Almond Flour Cinnamon Roll Muffins
Enjoy these warm, moist, and spicy cinnamon roll muffins crafted from almond flour and enriched with whey protein isolate. With a delicate blend of egg whites, a hint of coconut oil, and the natural sweetness of stevia, these muffins pack a powerful protein punch while keeping the calorie count in check. Perfect for a satisfying breakfast or a wholesome snack, every bite delivers a delightful mix of nutty and cinnamon flavors.
INGREDIENTS
0.5 cup Almond Flour
4 large Egg Whites
1 scoop Whey Protein Isolate
0.25 cup Unsweetened Almond Milk
1 teaspoon Coconut Oil
0.25 teaspoon Baking Powder
0.5 teaspoon Ground Cinnamon
1 dash Liquid Stevia
PREPARATION
Preheat your oven to 350°F and lightly grease a muffin tin or use silicone muffin liners.
In a medium bowl, whisk together the egg whites, unsweetened almond milk, coconut oil, and liquid stevia until well combined.
In a separate bowl, combine the almond flour, whey protein isolate, baking powder, and ground cinnamon.
Slowly mix the dry ingredients into the wet ingredients, stirring until a smooth batter forms. Do not overmix.
Spoon the batter evenly into the muffin tin cups.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Enjoy warm or at room temperature for a protein-packed boost any time of the day.