Ingredients 1/2 cup almond flour 2 scoops vanilla protein powder 32-34 grams per scoop 1 tsp baking powder 1 tbsp cinnamon 1/2 cup nut or seed butter of choice almond butter, peanut butter, sunflower seed butter etc.

1/2 cup pumpkin puree can sub for unsweetened applesauce, mashed banana or mashed cooked sweet potato 1/2 cup coconut oil For the glaze 1/4 cup coconut butter 1/4 cup milk of choice 1 tbsp granulated sweetener of choice 2 tsp lemon juice Instructions Preheat the oven to 350 Fahrenheit and line a 12-count muffin tin with muffin liners and set aside.

This can also be made using a mini muffin tin.

In a large mixing bowl, combine your dry ingredients and mix well.

Add your wet ingredients and mix until fully incorporated. Evenly distribute the cinnamon roll muffin batter evenly amongst the muffin liners.

Bake for 10-15 minutes, checking around the 10 minute mark by inserting a skewer in the center and seeing if it comes out clean.

If it does, muffins are done.

Allow to cool in pan for 5 minutes, before transferring to a wire rack to cool completely.

Once cooled, prepare your cinnamon roll glaze by combining all ingredients and mixing until combined.

Drizzle over the muffin tops and allow to firm up.