– **Title**: Keto Cinnamon Protein Muffins
– **Ingredients**:
– 1 cup almond flour
– 1/4 cup protein powder (preferably vanilla or unflavored)
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1 tsp ground cinnamon
– 1/4 tsp salt
– 2 large eggs
– 1/4 cup unsweetened almond milk
– 1/4 cup sugar-free sweetener (like erythritol or stevia)
– 1/4 cup melted coconut oil or butter
– 1 tsp vanilla extract
– Optional: 1/4 cup chopped nuts or sugar-free chocolate chips for added texture
– **Instructions**:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.
2. In a large mixing bowl, combine the almond flour, protein powder, baking powder, baking soda, ground cinnamon, and salt. Mix well to ensure all dry ingredients are evenly distributed.
3. In a separate bowl, whisk together the eggs, almond milk, sugar-free sweetener, melted coconut oil (or butter), and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. If desired, fold in the chopped nuts or sugar-free chocolate chips.
5. Divide the batter evenly among the prepared muffin cups, filling each cup about 3/4 full.
6. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
8. Enjoy your Keto Cinnamon Protein Muffins as a healthy snack or breakfast option!
Key Ingredients & Substitutions
Almond Flour: This is a fantastic low-carb base for muffins. If you have nut allergies, you can substitute it with sunflower seed flour. Just note that this might change the taste slightly.
Coconut Flour: Coconut flour is very absorbent and provides a nice texture. If you don’t have it, try using more almond flour, but reduce it by about a quarter since coconut flour is drier.
Protein Powder: Vanilla protein powder adds flavor and protein boost. If you’re not using vanilla, choose an unflavored protein powder or chocolate for a different taste. Just keep an eye on the sweetness!
Erythritol: This sweetener keeps the muffins keto-friendly. You can substitute it with other keto-friendly sweeteners, like stevia or monk fruit, but check the conversion since sweetness levels differ.
Coconut Oil or Butter: I love using melted coconut oil for a subtle coconut flavor, but unsalted butter works great too. If you need a dairy-free option, stick with the coconut oil.
How Do I Swirl in the Cinnamon Sugar Topping Perfectly?
The cinnamon-erythritol swirl topping adds a lovely flavor. To get it just right, sprinkle the mixture onto the batter right before baking. Use a toothpick to gently swirl it into the batter. Be careful not to overdo it, or you’ll mix it all in instead of creating that marbled effect!
- Fill muffin liners with batter about 2/3 full.
- Sprinkle cinnamon-erythritol mix on top.
- Gently swirl with a toothpick to mix but keep some visible topping.
With this technique, each bite will come with a delightful cinnamon hit! Enjoy baking your muffins!
How to Make Keto Cinnamon Protein Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup protein powder (preferably vanilla flavor)
- 1/2 cup erythritol (or another keto-friendly sweetener)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 large eggs
- 1/2 cup unsweetened almond milk (or other nut milk)
- 1/4 cup melted coconut oil or butter
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- Optional: chopped nuts (e.g., walnuts or pecans) for topping
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 18-22 minutes of baking time, so you can have these tasty muffins ready in around 30-35 minutes. They’re perfect for breakfast or a quick snack!
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). Line a muffin tin with silicone or paper liners. This will help keep your muffins from sticking and make for easier cleanup.
2. Combine the Dry Ingredients:
In a large mixing bowl, add the almond flour, coconut flour, protein powder, erythritol, baking powder, baking soda, and salt. Use a whisk to combine everything well. This ensures that the dry ingredients are evenly distributed.
3. Mix the Wet Ingredients:
In another bowl, crack the eggs and beat them lightly. Then add the almond milk, melted coconut oil, and vanilla extract. Mix everything together until it’s nice and smooth. This will be your wet mixture.
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can make the muffins dense. A few lumps are okay!
5. Prepare the Cinnamon Swirl:
In a small bowl, mix together 2 tablespoons of erythritol and 2 teaspoons of ground cinnamon. This will be used for a sweet cinnamon swirl on top of the muffins.
6. Fill the Muffin Liners:
Fill each muffin liner about 2/3 full with the batter. Sprinkle a small amount of the cinnamon-erythritol mixture on top of each muffin. Use a toothpick or skewer to gently swirl it into the batter, creating a marbled effect.
7. Add Optional Toppings:
If you’d like, sprinkle some chopped nuts on top of the muffins for added texture and flavor. They make the muffins even more delicious!
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check if they’re done, insert a toothpick into the center of a muffin. If it comes out clean, your muffins are ready!
9. Cool and Enjoy:
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Keto Cinnamon Protein Muffins as a healthy snack or breakfast option!
Can I Substitute the Almond Flour with Another Flour?
While almond flour is great for keto baking, you can use sunflower seed flour or a keto-friendly all-purpose blend as a substitute. Just keep in mind that different flours absorb moisture differently, so you might need to adjust the liquid in the recipe slightly.
How Can I Adjust the Sweetness of these Muffins?
If you prefer a sweeter muffin, feel free to increase the erythritol or another keto-friendly sweetener by 1-2 tablespoons. Just remember that sweetness can vary among different sweeteners, so taste the batter before baking!
Can I Store Leftover Muffins?
Absolutely! Store any leftover muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze them for longer storage—just make sure they’re wrapped well to prevent freezer burn.
What Can I Use Instead of Eggs in This Recipe?
If you’re looking for an egg substitute, you can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, set aside for a few minutes to thicken) or chia eggs for a similar binding effect. Keep in mind that the texture may be slightly different, but they will still be delicious!
