I put cinnamon on everything and anything!

Why? Well, firstly because I love the taste. But secondly because research published in the European Journal of Applied Physiology found that, “Cinnamon may improve insulin sensitivity” too. What this means is a sprinkling of this spice can improve how your body assimilates and processes carbohydrates. Which is why I might sometimes replace my post-workout protein shake with a huge batch of Cinnamon Protein Muffins!

Ingredients | Makes 12 Muffins

• 60g whole-wheat flour
• 35g Whey Protein 80 (has to be the Cinnamon Toffee Danish flavour)
• 40g Coconut Sugar
• 1 table spoon of baking powder
• 1 whole egg

Dressing | Recipe

• Add enough stevia to suit your taste
• Add enough cinnamon to suit your taste
• 30ml Almond Milk
• 100g of fat free natural yogurt

How to Make

1. Pre-heat your oven to 200c
2. Mix all “dry” ingredients
3. Add the “wet” ingredients to the mix and blend until all evenly combined
4. Pour evenly into silicone cases and bake for 10-12 mins
5. Bake until you can push a knife into them and it comes out clean
6. Whilst the muffins are cooling, mix the drizzle ingredients together
7. When the muffins are cold, pour the mixture gently over the top of the muffins
8. Dust with cinnamon or sugar afterwards (if your taste buds want a little more)