Snickerdoodle Mini Muffins (gluten-free)

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I am always on the lookout for ways to create snacks/desserts that are super convenient and satisfy my sweet tooth. A few days ago, Tone It Up shared an amazing recipe on their Instagram for snickerdoodle muffins, so of course I had to create my own rendition.

A few of my favorite things about these muffins are that they are low in sugar, moist, easy to make, and high in protein. I have been eating them as a quick breakfast on-the-go, or as my 4 pm pick-me-up (shoutout to snacks that don't spike your blood sugar). I can't wait to hear what you guys think!

3/4 cup almond meal
3/4 cup any vanilla protein powder (I used Perfect Fit)
2 tsp. cinnamon
1 tsp. baking powder
1/4 tsp. salt
1 egg
1 tsp. vanilla extract
1/2 cup dates, pitted and soaked in warm water for 20-30 minutes to soften
3/4 cup unsweetened almond milk
1 banana
1 Tbsp almond butter
1 Tbsp honey or agave

Preheat oven to 350°
Add all dry ingredients into a large bowl and mix
In blender, blend together all the wet ingredients on high for 2 minutes
Fold wet ingredients into dry ingredients
Add batter into greased muffin tins (you can use normal-sized muffin tins, but I chose to use mini ones to make mini muffins)

Bake for 20-25 minutes (until toothpick comes out clean) & add extra sprinkle of cinnamon on top when they're done

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This recipe has been adapted from Tone It Up