145
Calories
12g
FAT
16g
carbs
4g
protein
Ingredients
MUFFINS
1 Scoop Protein Cinnamon Roll
1 1/2 cup almond flour
1/4 cup coconut flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup unsweetened applesauce
1/2 cup monkfruit sweetner
2 eggs
1 tbs maple syrup
CRUMB TOPPING
1 cup almond flour
1/2 cup monkfruit sweetner
1 tsp cinnamon
1 stick (1/2 cup) butter, melted
Directions
Serving Size: 12
Preheat the oven to 425ºF. Line a regular sized muffin pan with liners.
Make the crumb topping: In a small mixing bowl combine the flour, brown sugar, cinnamon, and melted butter. Mix together with a fork until crumbly and wet. Set aside.
Make the muffins: In a smaller mixing bowl, combine the protein cinnamon roll, flour, baking powder, baking soda, salt
In a separate larger mixing bowl, combine the applesauce, sugar, and whisk together. Add in the eggs, whisk again. Using a spatula, gently mix in the dry ingredients until just combined.
Fill each muffin cup almost to the top. The 12 muffin cups will be full, but that’s good! Using your fingers, crumble a generous amount of topping on each muffins.
Bake at 425ºF for 7 minutes. Then keeping the muffins in the oven, turn the oven down to 350ºF and bake for 12-14 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool for 10 minutes, then remove from the muffin pan. Once the muffins cool, you can add a powdered sugar glaze (powdered sugar + milk) if you’d like!
From the kitchen of: Danielle Greenbaum