Cinnamon Roll Muffins
A healthier twist to the classic treat, these protein cinnamon roll muffins are a must-try! They are higher in protein and lower in sugar than a classic cinnamon roll, while not skimping on that ooey gooey, fluffy goodness. Top these cinnamon rolls with your favorite cream cheese frosting or glaze and you have the most delicious gluten-free, vegan and dairy-free breakfast, brunch, or dessert!
Ingredients
Dough
- 1 1/4 cups almond flour
- 1 egg, room temp (or flax egg for vegan! 1 tbsp ground flax mixed with 2.5 tbsp water)
- 2 tbsp melted coconut oil
- 62g Protein powder *about 1/2 cup
- 2 tbsp maple syrup `
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp vanilla extract & sea salt
Filling
- 1/3 cup pitted medjool dates, chopped into small bits
- 2 tbsp maple syrup or honey
- 1 tsp cinnamon
- 1/4-1/3 cup chopped pecans
Cashew frosting
- 3/4 cups raw cashews
- 2-3 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tbsp coconut oil, melted
- 1 tsp vanilla extract & good pinch sea salt
- 1-2 tbsp milk, of choice, as needed
Instructions
- To make the frosting, simply blend all of the ingredients in a high powered blender, starting with 1 tbsp of milk and adding more, if needed. You will need to stop to scrape down the sides and blend again to make sure there are no lumps! You want the frosting to be thick, so if be careful not to add too much milk. Place the frosting in the fridge to firm up.
- Preheat oven to 325F. In a large bowl. Combine all of the dough ingredients until well combined. Note: if using a flax egg, let the flax egg sit for 10 minutes or so to thicken to an egg-like consistency, then use.
- Drop the dough onto a piece of parchment paper and roll it out into a rectangle about 1/4” thick. For the filling, drizzle over the maple syrup. Then sprinkle over the cinnamon, chopped dates, and pecans.
- Using one end of the parchment paper, carefully roll the Dough up into a tight log. Place the log into the freezer for 10-15 minutes to firm up a bit.
- When ready to bake, cut the log into slices. Grease your muffin tin and add a roll into each one. Bake for 10 minutes, until golden around the edges, then remove from the oven. Let cool completely before frosting. Enjoy!