These ๐๐ข๐ง๐ง๐๐ฆ๐จ๐ง ๐๐ซ๐๐๐ค๐๐๐ฌ๐ญ ๐๐ฎ๐๐๐ข๐ง๐ฌ ๐ฐ๐ข๐ญ๐ก ๐๐ซ๐๐๐ฆ ๐๐ก๐๐๐ฌ๐ ๐
๐ซ๐จ๐ฌ๐ญ๐ข๐ง๐ are inspired by the taste of cinnamon rolls, but are waaayyyy healthier! Perfect for breakfast or a mid-day snackโฃ
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To make 12 muffins, mix together:โฃ
๐ฅ 120g rolled oats – ground in your food processorโฃ
๐ฅ 3 scoops protein powder (I like Magnum Quattro for Baking)โฃ
๐ฅ 1/3c Sukrin Gold (or other brown sugar style sweetener)โฃ
๐ฅ 1 tbsp cinnamonโฃ
๐ฅ 1 c peeled, shredded zucchini that has been squeezed of excess moisture โฃ
๐ฅ 1/4 tsp saltโฃ
๐ฅ 1/2 tsp vanillaโฃ
๐ฅ 2 eggsโฃ
๐ฅ 1 cup almond milkโฃ
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Portion the mixed batter into 12 lined muffin cups (it will be thin!) and bake at 350F for about 22 minutes or until a toothpick inserted in the centre comes out clean.โฃ
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For the frosting, use a hand-held electric beater or stand mixed to whip together 6 tbsp cream cheese, 1/4c icing sugar style zero cal sweetener, and about 1 tsp almond milk. (If you need more almond milk add it slowly!). Frost once the muffins are fully cooled.โฃ
