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Cinnamon Protein Muffins

  • Author: Michelle Marie


  • 1 cup almond flour
  • 2 tbsp coconut flour
  • 1 scoop mPower Protein Powder
  • 1/2 tsp baking soda
  • 3 eggs
  • 1/3 cup coconut sugar or brown sugar
  • 1/4 cup coconut oil
  • 24 tbsp coconut milk creamer (I used SoDelicious Hazelnut) (eyeball this to get right consistency)
  • 1 tablespoon vanilla extract
  • Cinnamon Roll topping
  • 1/4 cup Gluten-free oats
  • 2 tbsp extra virgin coconut oil
  • 2 tbsp unsweetened shredded coconut
  • 1 tbsp coconut sugar
  • 1 tbsp cinnamon


  1. Preheat oven to 350F and lightly spray a muffin pan (I use coconut oil spray).
  2. Mix the topping and set aside (oats, coconut sugar, cinnamon, coconut oil, and coconut in a small bowl).
  3. Combine almond flour, coconut flour,baking soda and protein powder in a medium bowl.
  4. In another bowl, whisk together eggs, coconut sugar, coconut oil, creamer and vanilla.
  5. Mix in the dry ingredients into wet, combine well and pour into muffin pan.
  6. Once you mix in the dry ingredients, if the batter is too thick, add creamer a little bit at a time until you get the right consistency. I eyeballed this part at the end.
  7. Spoon topping onto muffins and bake for ~ 22 minutes, or until golden brown and cooked through the middle.
  8. Allow to cool before taking out of muffin pan.