Fluffy, tender, cinnamon-spiced muffin-donuts coated in a guilt-free “cinnamon sugar” topping — without the carbs! Ready in 20 minutes and perfect for breakfast or snacking.
📝 Ingredients (Makes 10–12 Mini Muffins)
Dry Ingredients
- 1 cup almond flour
- 2 tbsp coconut flour
- 1 scoop (25–30g) vanilla whey or egg-white protein powder
- 1 tsp baking powder
- ½ tsp cinnamon
- Pinch salt
Wet Ingredients
- 2 large eggs
- 3 tbsp melted butter (or coconut oil)
- ¼ cup unsweetened almond milk
- 2 tbsp Greek yogurt or cottage cheese (adds moisture + protein)
- ¼ cup allulose or monk fruit sweetener
- 1 tsp vanilla extract
Cinnamon “Sugar” Coating
- 2 tbsp melted butter
- 2 tbsp allulose or monk fruit granular sweetener
- ½ tsp cinnamon
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Lightly grease a mini-muffin pan.
- Mix dry ingredients in one bowl: almond flour, coconut flour, protein powder, baking powder, cinnamon, salt.
- Whisk wet ingredients in another bowl: eggs, melted butter, almond milk, yogurt/cottage cheese, sweetener, vanilla.
- Combine wet + dry mixtures until smooth. Batter will be slightly thick.
- Fill muffin cups ¾ full.
- Bake for 12–15 minutes or until tops are golden and springy.
- While warm, brush tops with melted butter.
- Roll in cinnamon-sweetener mixture to coat like classic donut holes.
🔥 Nutrition Estimate (Per Mini Muffin)
(Will vary by brands used)
- Calories: ~80
- Carbs: 2–3g net
- Protein: 4–5g
- Fat: 6–7g
- WW Points: 1–2 points
