Gluten Free Coffee Cake Protein Muffins

About This Recipe

120-calorie cinnamon coffee cake muffins topped with a walnut oat streusel and sugar free glaze.

Ingredients

• 2 scoops (62g PEScience Select Protein Powder, vanilla)
• 1/2 C 60g Oat Flour*
• 1/4 C 30g Almond Flour
• 2 Tbsp 24g Swerve Granular (or granulated sugar)
• 2 tsp Baking Powder
• 2 tsp Ground Cinnamon
• 1/4 tsp Kosher Salt (or 1/8 tsp table salt)
• 1 large Egg
• 1/2 C 120mL Almond Milk (or your choice of milk)
• 1/4 C 60g Unsweetened Apple Sauce
• 1/4 C 30g Chopped Walnuts
• 2 Tbsp 10g Rolled Oats
• 2 Tbsp 24g Swerve Brown (or brown sugar)
• 2 Tbsp 28g Light Butter
• 1/4 C 36g Swerve Confectioners (or powdered sugar)
• 3-4 tsp Water

Instructions

1. Preheat an oven to 350F and place 9 silicone baking cups on a baking sheet or spray a muffin tin with nonstick cooking spray. Set aside.
2. Mix the dry ingredients for the muffins together in a large bowl. In a separate bowl, whisk together the egg, milk, and apple sauce together before adding to the dry ingredients. Stir the muffin batter until smooth.
3. Fill each baking cup 3/4 full with the muffin batter. Set aside.
4. Add the butter, walnuts, oats, and Swerve brown to another bowl and stir together before adding to the top of each baking cup.
5. Bake for 25-30 minutes until a toothpick or knife comes out clean. Transfer the muffins to a wire rack to cool.
6. For the glaze, mix the Swerve confectioners and water together and drizzle over the top of the cooled muffins.