Gluten-Free Coffee Cake Protein Muffins

Gluten-Free Coffee Cake Protein Muffins

Try these Gluten-Free Coffee Cake Protein Muffins made with PEScience Vanilla Select Protein, 237 calories, 12g protein, and full of cozy cinnamon flavor.

Coffee cake meets protein power in this Gluten-Free Coffee Cake Protein Muffin recipe made with PEScience Gourmet Vanilla Select Protein Powder. These muffins are light, fluffy, perfectly spiced with cinnamon, and topped with a crunchy walnut streusel and sweet glaze, everything you love about coffee cake in a portion-controlled, protein-packed muffin.

Why You’ll Love These Gluten-Free Coffee Cake Protein Muffins

  • Protein-Packed: Each muffin has 12g of protein thanks to PEScience Select Protein.
  • Gluten-Free: Made with oat flour and almond flour for a wholesome base.
  • Coffee Cake Flavor: A cinnamon-spiced batter, nutty streusel topping, and sweet glaze.
  • Balanced Nutrition: Only 237 calories per muffin, light enough for any time of day.


Total Calories: 237 Servings: 6 Serving Size: 1 Muffin

 

Ingredients:

Muffins:

  • 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

Streusel:

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

Glaze:

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

Directions:

  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 before adding to the dry ingredients. Stir the muffin batter until smooth.

  3. Fill each baking cup 3/4 full with the muffin batter. Set aside.
  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. Bake for 25-30 minutes until a toothpick or knife comes out clean. Transfer the muffins to a wire rack to cool.
  6. For the glaze, mix the Swerve confectioners' and water together and drizzle over the top of the cooled muffins.

NUTRITION FACTS:

Calories: 237
Fat: 12g
Carbs: 13g
Protein: 12g

Recipe by @mason_woodruff

 PEScience Select Protein Gourmet Vanilla 27

 

The PEScience Difference

Our Gourmet Vanilla Select Protein is the star of this recipe, giving these muffins their fluffy texture and sweet vanilla flavor while adding a complete protein boost. Unlike many protein powders, Select Protein bakes perfectly, with no dry or chalky texture, just delicious, bakery-style results every time.

Select Protein combines whey and casein for a superior texture and flavor, making it the ultimate choice for baking recipes like these gluten-free coffee cake muffins.

Final Thoughts

These Gluten-Free Coffee Cake Protein Muffins are everything you want in a cozy coffee cake: cinnamon spice, nutty crunch, and a sweet glaze, without the sugar overload. With 12g of protein and only 237 calories each, they’re a smart choice for breakfast or anytime snacking.

Bake a batch, share them with a friend, and don’t forget to tag us @pescience so we can see your protein-packed creations!

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