Cinnamon Roll Protein Muffins

Prep time: 15 minutes

Cook time: 25 minutes

Serving size: 12 servings

Difficulty: Easy

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In this recipe

Ingredients

Struesel:

½ cup gluten free baking flour 1:1

3 tbsp coconut sugar

1 tsp cinnamon

3 tbsp coconut oil, melted

Muffins:

4 packets Purely Elizabeth Cinnamon Roll Protein Oatmeal

1 cup gluten free baking flour 1:1

½ tsp cinnamon

2 tsp baking powder

½ tsp baking soda

½ tsp salt½ cup coconut sugar

½ cup unsweetened apple sauce

2 eggs

½ cup greek yogurt

1 tsp vanilla extract

Glaze:

¼ cup organic powdered sugar

1-2 tbsp almond milk

Directions:

Preheat the oven to 350 F and prepare a muffin pan with 12 liners.
In a bowl stir together all the streusel ingredients and refrigerate.
In a mixing bowl, combine the dry ingredients: oats, flour, cinnamon, baking power, baking soda, salt and coconut sugar.
In another bowl, whisk together the apple sauce, eggs, yogurt and vanilla.
Add the dry ingredients to the wet and stir until no spots remain.
Distribute the batter between the muffin liners. Top with streusel (if streusel hardens in the fridge too much, pop it in the microwave for 10 seconds).
Bake the muffins for 22-25 minutes and cooked through.
Once the muffins cool, stir together the glaze and drizzle over the muffins. Enjoy!