Cinnamon Roll Protein Muffins

Muffin Batter

• 1.5 cups almond flour
• 2 scoops FlavCity Vanilla Cream Protein Smoothie
• .5 teaspoon baking soda
• .33 cup butter, melted
• 2 tablespoons maple syrup
• 3 large eggs, room temperature
• 2 teaspoons cinnamon

Crumble Topping

• .5 cup almond flour
• 2 teaspoons cinnamon
• 2.5 tablespoons butter, cubed

Glaze

• .5 scoop FlavCity Vanilla Cream Protein Smoothie
• 2 teaspoons cinnamon
• 2 to 3 tablespoons milk of choice

• Preheat the oven to 350F and line a muffin tin with unbleached tulip muffin liners.
• In a large bowl, add the almond flour, baking soda, and 2 scoops of FlavCity Vanilla Cream Protein Smoothie. Combine well with a whisk and set aside.
• In a separate bowl, combine the melted butter, maple syrup and eggs. Whisk to combine. Then add the wet mixture to the dry ingredients and mix until combined.
• Divide the batter equally into 2 separate bowls. Add the 2 teaspoons of cinnamon to one one bowl and mix to combine.
• Take a large spoon or cookie scoop and alternate adding 1 scoop of each batter to the muffin liners. Then take a small wooden skewer and marble the two batters without combining them completely.
• In another bowl, make the crumble topping by adding the almond flour, cinnamon, and butter and kneading it with your fingers until a nice crumble forms. It should be compactable, but also crumbly. Then generously top each of the muffins with the crumble mixture.
• Bake for 20 minutes, until the center is set and an inserted toothpick comes out clean. Remove the pan from the oven and set it aside to cool.
• Next, make the glaze by mixing ½ scoop FlavCity Vanilla Cream Protein Smoothie with 1 tablespoon of milk to start. If needed add more milk, one tablespoon at a time, whisking until it reaches a thick, but drizzly consistency.
• Drizzle the glaze over top of the muffins as desired, and enjoy!