Almond Flour Cinnamon Roll Protein Muffins

This is an example of a meal that Solin would create to include in your personalized meal plan.

Almond Flour Cinnamon Roll Protein Muffins

YOUR SOLIN GENERATED RECIPE

Almond Flour Cinnamon Roll Protein Muffins

Enjoy these protein-packed, cinnamon-infused muffins that offer a delightful twist on a classic cinnamon roll. With a moist almond flour base enhanced by a creamy vanilla whey blend and a luscious almond butter cinnamon swirl, each bite delivers satisfying texture and warming spice for a balanced meal any time of day.

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NUTRITION

1,353kcal
Protein
144.6g
Fat
63.0g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

70 grams Almond Flour

10 Egg Whites

1 cup Nonfat Greek Yogurt

60 grams (approx. 2 scoops) Vanilla Whey Protein Isolate

1/2 cup Low-Fat Cottage Cheese

3 tablespoons Almond Butter

1 teaspoon Cinnamon

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 350°F and line a 4-cup muffin pan with silicone liners or paper liners.

  • 2

    In a large mixing bowl, whisk together the almond flour, vanilla whey protein isolate, and cinnamon until evenly combined.

  • 3

    In a separate bowl, combine the egg whites, nonfat Greek yogurt, low-fat cottage cheese, and vanilla extract. Mix until smooth.

  • 4

    Pour the wet ingredients into the dry ingredients and stir until just combined, taking care not to overmix.

  • 5

    Spoon the batter evenly into the prepared muffin cups.

  • 6

    For the cinnamon swirl, gently warm the almond butter if needed and drizzle it over the muffin batter. Use a toothpick or skewer to gently swirl the almond butter into the top of the batter for a marbled cinnamon roll effect.

  • 7

    Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

  • 8

    Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Almond Flour Cinnamon Roll Protein Muffins

This is an example of a meal that Solin would create to include in your personalized meal plan.

Almond Flour Cinnamon Roll Protein Muffins

YOUR SOLIN GENERATED RECIPE

Almond Flour Cinnamon Roll Protein Muffins

Enjoy these protein-packed, cinnamon-infused muffins that offer a delightful twist on a classic cinnamon roll. With a moist almond flour base enhanced by a creamy vanilla whey blend and a luscious almond butter cinnamon swirl, each bite delivers satisfying texture and warming spice for a balanced meal any time of day.

NUTRITION

1,353kcal
Protein
144.6g
Fat
63.0g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

70 grams Almond Flour

10 Egg Whites

1 cup Nonfat Greek Yogurt

60 grams (approx. 2 scoops) Vanilla Whey Protein Isolate

1/2 cup Low-Fat Cottage Cheese

3 tablespoons Almond Butter

1 teaspoon Cinnamon

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 350°F and line a 4-cup muffin pan with silicone liners or paper liners.

  • 2

    In a large mixing bowl, whisk together the almond flour, vanilla whey protein isolate, and cinnamon until evenly combined.

  • 3

    In a separate bowl, combine the egg whites, nonfat Greek yogurt, low-fat cottage cheese, and vanilla extract. Mix until smooth.

  • 4

    Pour the wet ingredients into the dry ingredients and stir until just combined, taking care not to overmix.

  • 5

    Spoon the batter evenly into the prepared muffin cups.

  • 6

    For the cinnamon swirl, gently warm the almond butter if needed and drizzle it over the muffin batter. Use a toothpick or skewer to gently swirl the almond butter into the top of the batter for a marbled cinnamon roll effect.

  • 7

    Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

  • 8

    Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.