You could have a plain protein bar for breakfast. Or you could have a cinnamon roll muffin with brown sugar, a vanilla glaze, and our Cinnamon Toast Swirl flavored Whey Protein Isolate baked in. Your call.
Ingredients:
- 2½ scoops Cinnamon Toast Swirl flavored Whey Protein Isolate
- 1/2 cup almond butter
- 1/2 cup oat flour
- 1/2 cup mashed ripe banana
- 1/3 cup plain Greek yogurt
- 1/4 cup melted butter
- 1 tsp baking powder
- 1 sp cinnamon
- 1 tsp vanilla
- 2-4 tbsp milk as needed
- 2 tbsp of palm or brown sugar
Cinnamon swirl:
- 2 tbsp melted butter
- 2 tbsp palm or brown sugar
- 1½ tsp cinnamon
Vanilla glaze:
- ¾ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla
Instructions:
- Preheat oven to 350°F and grease or line 10 muffin cups.
- Mix oat flour, protein powder, baking powder and cinnamon.
- In a separate bowl, mix banana, Greek yogurt, almond butter, melted butter and vanilla.
- Fold wet ingredients into dry ingredients. Add milk as needed until you have a thick, scoopable batter.
- Mix cinnamon swirl ingredients together.
- Fill muffin cups halfway with batter, add cinnamon swirl, top with remaining batter and swirl with a toothpick.
- Bake for 16–21 minutes, until a toothpick comes out with a few moist crumbs.
- Cool completely. Whisk glaze ingredients together and drizzle over muffins.
Macros (per muffin / 10 muffins):
- Cals: 252 | Protein: 11g | Carbs: 23g | Fat: 14g