High Protein Gluten-Free Cinnamon Swirl Muffins

HIGH PROTEIN GLUTEN-FREE CINNAMON SWIRL MUFFINS Ingredients:

  • 110g Cauliflower (cooked & cooled)
  • 50g Vanilla Protein Powder
  • 40g PB2 (or other powdered peanut butter)
  • 3 Eggs
  • 1 Tbsp Coconut Oil
  • 4 Tsp Stevia (granules)
  • 1 Tsp Baking Powder
  • 2 Tbsp Butter
  • 1 Tbsp Cinnamon

Directions:

  • Preheat oven to 350-degrees.
  • Blend together cauliflower, protein, peanut butter powder, eggs, coconut oil, 3 tsp stevia, baking powder. Set aside.
  • In a small bowl, melt ghee. Stir in cinnamon and remaining 1 tsp stevia.
  • Pour main mix evenly into muffin trays. Add ½ tsp of cinnamon mix to each and stir with a toothpick for “swirls”.

Bake for 8-10 minutes until slightly golden brown and cooked through.

1 Muffin Macros: 3.5 C, 8C, 5.5F

 

https://www.lowcarblab.com/best-low-carb-muffin-recipes/

 

 

Articles, LifestyleDan Visentin