Questified Cinnamon Roll Protein Muffins

Ingredients

CINNAMON ROLL PROTEIN MUFFINS

Muffins:

• ½ cup + 2 tbsp gluten free baking flour 1:1 (with xanthan gum)
• ¼ cup + 2 tbsp almond flour
• 2 scoops Quest Cinnamon Crunch Protein Powder
• 1 tbsp baking powder
• ¼ tsp salt
• 2 eggs
• 1 cup greek yogurt (0% fat)
• ⅓ cup almond milk (unsweetened)
• 3 tbsp granulated swerve or zero calorie sweetener
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• Cinnamon Swirl:
• 2 tbsp butter, soft
• 3 tbsp brown sugar swerve or zero calorie sweetener

Icing:

• 2oz cream cheese, room temp
• 1 tbsp butter, room temp
• 2 tbsp powdered swerve or zero calorie sweetener
• 2 tsp almond milk

1. Preheat the oven to 375 F and prepare a 12 cavity muffin pan with 12 liners (the parchment paper liners work best to keep the muffin from sticking to the paper).
2. Place all the dry muffin ingredients (besides the sweetener) into a large mixing bowl and stir until combined.
3. In another bowl, whisk together the wet ingredients (including the sweetener) until well blended. Add the dry ingredients to the wet and use a rubber spatula to fold until no dry spots remain. Use a 1.5” cookie scooper to fill the muffin liners (about 2 scoops each).
4. In a bowl, stir together the cinnamon swirl and transfer it to a small plastic zip and bag and cut a small hole in the corner to make a piping bag.
5. Starting in the center of each muffin, make a swirl in the batter. Bake the muffins for 15 minutes. Remove and cover with tin foil and continue to bake for 3-4 minutes.
6. Add the cream cheese, butter and powdered sweetener to a bowl and combine until smooth and creamy. Add in the milk and stir until combined.
7. Transfer to a plastic zip bag and cut a hole in the corner to create a piping bag. Starting in the center of the muffin, pipe a swirl of cream cheese icing on each muffin. Serve.