· By The Beyond Good Team
High-Protein Vanilla Cinnamon Roll Muffins
These protein-packed muffins deliver all the warming flavor of a cinnamon roll without the fuss. Skyr and ground almonds keep the crumb tender and moist, while a cinnamon swirl is piped over each muffin before baking and a lemon glaze is drizzled over once cooled.
Prep time: 20 minutes
Cook time: 15 minutes
Makes: 12
INGREDIENTS:
- 3 large eggs
- ½ cup granulated sugar
- 3 tbsp honey
- 1 cup skyr
- 1 tbsp Beyond Good Pure Ground Vanilla
- ⅔ cup all-purpose flour, sifted
- 2 tsp baking powder
- ¾ cup ground almonds
- ¼ cup protein powder of choice
- ¼ cup rolled oats, soaked in 1½ tbsp water
For the cinnamon swirl
- ⅓ cup unsalted butter, softened
- 2 tsp ground cinnamon
- 2 tbsp whole milk
For the glaze
- 2 tbsp powdered sugar
- 1 tsp lemon juice
METHOD:
Preheat the oven to 350°F.
Line a 12-cup muffin tin with paper liners.
Whisk the eggs with the sugar and honey until pale and well combined.
Stir in the skyr and vanilla until smooth.
Sift together the flour, baking powder and ground almonds, then fold into the wet mixture along with the protein powder and soaked oats.
To make the cinnamon swirl, beat together the softened butter, cinnamon and milk until smooth, then transfer to a piping bag.
Divide the batter evenly between the prepared cups and pipe the cinnamon swirl over each.
Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
Leave to cool in the tin for 5 minutes before transferring to a wire rack.
To make the glaze, whisk together the powdered sugar and lemon juice until smooth, then drizzle over the cooled muffins.