- 2 scoops Cinnamon Swirl Protein
- 2 TB almond flour
- 1/4 cup of oat flour
- 2 tsp cinnamon
- 2 TB coconut sugar
- 1 tsp baking powder
- 1/4 cup natural almond butter
- 1/4 cup sugar free maple syrup
- 2 egg whites
- 1/4 cup unsweetened almond milk
- 1 scoop Whipped Vanilla Protein
- 2 TB sugar free maple syrup
- 1 TB unsweetened almond milk
Mix dry muffin ingredients in a bowl.
Stir in wet muffin ingredients well until smooth.
Spray a mini muffin tin with nonstick cooking spray.
Bake at 325 for 9-11 minutes. While muffins are cooling. Combine glaze ingredients. Glaze cooled muffins evenly.
Serving size: 14 Mini Muffins
MACROS (per single muffin): Cal. 73 / fat: 3.2 / pro: 6.2 / carb 5.7