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Cinnamon Breakfast Muffins with Cream Cheese Frosting

March 28, 2020 by andreabethphillips

These ๐‚๐ข๐ง๐ง๐š๐ฆ๐จ๐ง ๐๐ซ๐ž๐š๐ค๐Ÿ๐š๐ฌ๐ญ ๐Œ๐ฎ๐Ÿ๐Ÿ๐ข๐ง๐ฌ ๐ฐ๐ข๐ญ๐ก ๐‚๐ซ๐ž๐š๐ฆ ๐‚๐ก๐ž๐ž๐ฌ๐ž ๐…๐ซ๐จ๐ฌ๐ญ๐ข๐ง๐  are inspired by the taste of cinnamon rolls, but are waaayyyy healthier! Perfect for breakfast or a mid-day snackโฃ
โฃ
To make 12 muffins, mix together:โฃ
๐Ÿฅ„ 120g rolled oats โ€“ ground in your food processorโฃ
๐Ÿฅ„ 3 scoops protein powder (I like Magnum Quattro for Baking)โฃ
๐Ÿฅ„ 1/3c Sukrin Gold (or other brown sugar style sweetener)โฃ
๐Ÿฅ„ 1 tbsp cinnamonโฃ
๐Ÿฅ„ 1 c peeled, shredded zucchini that has been squeezed of excess moisture โฃ
๐Ÿฅ„ 1/4 tsp saltโฃ
๐Ÿฅ„ 1/2 tsp vanillaโฃ
๐Ÿฅ„ 2 eggsโฃ
๐Ÿฅ„ 1 cup almond milkโฃ
โฃ
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.โฃ
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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.โฃ

Filed Under: All, Breakfast, Eat it on the Go, Make Ahead

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