Description
Delicious and nutritious muffins that recreate the comforting experience of cinnamon rolls with a healthy twist.
Ingredients
Scale
- 1 cup cottage cheese
- 2 eggs
- 1 scoop vanilla protein powder
- 1 cup oat flour
- 1/4 cup plain Greek yogurt
- 3 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons brown sugar
- 1 tablespoon cinnamon
- 1 tablespoon melted butter or coconut oil
- 2 oz cream cheese, softened
- 1 tablespoon honey (for topping)
- 1/2 teaspoon vanilla (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray it well with cooking spray.
- Blend the cottage cheese in a blender or food processor until completely smooth, about 30 seconds.
- In a large bowl, combine the blended cottage cheese, eggs, Greek yogurt, honey, and vanilla extract. Whisk until uniform.
- In a separate bowl, whisk together the oat flour, protein powder, baking powder, baking soda, and salt until no lumps remain.
- Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix; some small lumps are okay.
- In a small bowl, mix together the brown sugar, cinnamon, and melted butter to form a thick paste.
- Spoon about 1 tablespoon of muffin batter into each muffin cup to cover the bottom. Add about 1/2 teaspoon of cinnamon mixture on top of the batter in each cup.
- Divide the remaining muffin batter evenly over the cinnamon layer in each cup, filling about 3/4 full.
- Use a toothpick or knife to swirl through each muffin in a figure-8 or circular pattern to create a marbled effect with the cinnamon mixture.
- Sprinkle any remaining cinnamon sugar on top. Bake for 18-20 minutes until tops are golden brown and a toothpick comes out with just a few moist crumbs.
- While muffins cool, mix softened cream cheese, 1 tablespoon honey, and 1/2 teaspoon vanilla until smooth. You can add a splash of milk if the mixture is too thick.
- Let muffins cool for 5 minutes, then drizzle with cream cheese mixture. Serve warm or store in the refrigerator for up to 5 days.
Notes
These muffins are best served warm right out of the oven. You can enjoy them as they are or with a drizzle of the cream cheese mixture on top.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 7g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg