Glazed Cinnamon Protein Muffins

by | Updated: December 4th, 2016

Cinnamon doesn’t go out of style. Though it has that cozy-by-the-fireplace feel you’d find in hot apple cider, it’s still well received in warmer months sprinkled over summer squash or blended into frozen drinks. Among all of those creative possibilities, cinnamon’s best applique is in baked goods. Exhibit A: this protein muffins recipe is woven with protein and sports a shiny glazed top. Make a batch and you’ll steal the show.

Glazed cinnamon protein muffins on white plate |

Glazed Cinnamon Protein Muffins


2-1/2 cups sweet potato, steamed & diced
2 scoops vanilla whey protein powder
3 Tbsp. coconut flour
20 drops liquid stevia
1 Tbsp. vanilla extract
1 tsp. cinnamon
1 tsp. baking powder
¼ cup light coconut milk
2 Tbsp. flax meal + 6 Tbsp. water (or 2 eggs)


1 scoop vanilla whey protein powder
1 Tbsp. coconut butter
½ tsp. cinnamon
3 Tbsp. light coconut milk

Topping: Coconut sugar for sprinkling (optional)


  1. Preheat oven to 350 degrees F and prepare a muffin pan with paper liners.
  2. In a food processor, blend all ingredients until smooth.
  3. Pour batter into muffin wells, filling ¾ to almost completely full.
  4. Bake 20 – 25 minutes, or until a toothpick comes out clean.
  5. In a medium bowl, add frosting ingredients and whisk until smooth and well combined.
  6. Spoon frosting over slightly cooled muffins. Sprinkle coconut sugar on top, if desired, and enjoy!