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