Gluten-Free Coffee Cake Protein Muffins


This recipe combines protein powder with almond and oat flour to make cinnamon coffee cake muffins that you’ll never know are gluten free. They’re topped with a walnut oat streusel and sugar free glaze. And each muffin has 8 grams of protein with just 120 calories each!
Total Calories: 120 Servings: 9 Serving Size: 1 Muffin



  • 2 scoops (62g) PEScience Gourmet Vanilla Select Protein Powder

  • 1/2 c (60g) Oat Flour
  • 1/4 c (30g) Almond Flour
  • 2 tbsp Swerve Granular (or granulated sugar)
  • 2 tsp Ground Cinnamon
  • 1/4 tsp Kosher Salt (or 1/8 tsp table salt)
  • 1 Large Egg
  • 1/2 c (120mL) Almond Milk 
  • 1/4 c Unsweetened Applesauce


  • 1/4 c (30g) Chopped Walnuts
  • 2 tbsp (10g) Rolled Oats
  • 2 tbsp (24g) Swerve Brown (or brown sugar)
  • 2 tbsp (28g) Light Butter


  • 1/4 c (36g) Swerve Confectioners (or powdered sugar)
  • 3-4 tsp Water


  1. Preheat oven to 350 degrees F and place 9 silicone baking cups on a baking sheet or spray a muffin tin with nonstick cooking spray. Set aside.
  2. Mix the dry ingredients for the muffins together in a large bowl. In a separate bowl, whisk together the egg, milk, and apple sauce together before adding to the dry ingredients. Stir the muffin batter until smooth.

  3. 3. Fill each baking cup 3/4 full with the muffin batter. Set aside.
  4. 4. Add the butter, walnuts, oats, and Swerve brown to another bowl and stir together before adding to the top of each baking cup.
  5. 5. Bake for 25-30 minutes until a toothpick or knife comes out clean. Transfer the muffins to a wire rack too cool.
  6. 6. For the glaze, mix the Swerve confectioners and water together and drizzle over the top of the cooled muffins. 


Calories: 120
Fat: 7g
Carbs: 8g
Protein: 8g

Recipe by @mason_woodruff

Gluten-Free Coffee Cake Protein Muffins
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