High-Protein Cinnamon Roll Stuffed Muffins

Yields: About 8 muffins

Prep time: 10 mins | Bake time: 20-30 mins

Ingredients

For the Muffin Batter:

• 1/2 cup cottage cheese
• 2 large eggs
• 1 ¾ cups almond flour
• 1/3 cup avocado oil (or melted butter)
• 1/4 cup allulose or monk fruit sweetener
• 2 tsp cinnamon

For the Cream Cheese Filling:

• 2 oz cream cheese (softened)
• 1 tbsp sugar-free brown sweetener
• 1 tsp cinnamon

Instructions

1. Preheat & Prep: Preheat your oven to 375°F. Line a muffin tin with parchment paper liners or grease it well.
2. Blend the Batter: In a blender or food processor, combine the cottage cheese, eggs, avocado oil (or melted butter), sweetener, and cinnamon. Blend until smooth. Add the almond flour and pulse until just combined (do not overmix).
3. Make the Filling: In a small bowl, mix the softened cream cheese, sugar-free brown sweetener, and cinnamon until well combined. Roll or scoop the mixture into small, marble-sized balls (one for each muffin).
4. Assemble: Fill each muffin cup about halfway with the batter. Drop a cream cheese ball into the center of each, then cover with the remaining batter.
5. Bake: Bake for 20-30 minutes, or until the muffins are set and a toothpick inserted into the muffin part (avoiding the cream cheese center) comes out clean.
6. Cool: Let the muffins cool completely in the tin. Almond flour baked goods can be fragile when warm, so cooling is essential to help them set.

Estimated Nutrition Information

(Per Muffin, assuming 8 servings)

Nutrient	Amount
Calories	~260 kcal
Protein	9g
Fat	23g
Net Carbs	~4g

Note: This is an estimate; exact macros will vary slightly based on the specific ingredient brands you use.

Pro Tips

• The Perfect Glaze: Mix 2 tbsp of milk (dairy or plant-based) with a little powdered sugar-free sweetener. Drizzle this over the cooled muffins for a classic cinnamon roll frosting vibe.
• Room Temperature Ingredients: Use room temperature eggs and cream cheese to ensure your batter and filling mix smoothly without clumping.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Pop them in the microwave for 10-15 seconds before eating to get that gooey center warm again.

Variations to Try

• Pumpkin Spice: Swap the regular cinnamon for pumpkin pie spice and add a tablespoon of pumpkin puree to the batter for a cozy fall twist.
• Pecan Crunch: Fold 1/4 cup of chopped, toasted pecans into the batter for added texture and a buttery crunch.
• Dairy-Free: Swap the cottage cheese for a thick, dairy-free Greek-style yogurt, use vegan cream cheese for the filling, and opt for avocado oil or melted coconut oil instead of butter.