3/4 cup ground linseed
2 tablespoon almond flour
1 tablespoon Vanilla, Clean Lean Protein
1 teaspoon Cinnamon
1/2 teaspoon Baking powder
1/4 teaspoon Butter, salted
2 tablespoons olive oil
Preheat the oven to 180C
Mix the dry ingredients together in a large bowl. Fold in the wet ingredients and mix well. Pour into 6 lined muffin tins.
Mix your cinnamon swirl: Either 2 Tbsp melted coconut butter with 2 tsp cinnamon, or 2 Tbsp honey or Natvia with 2 tsp cinnamon.
Swirl over the top of each mixture.
Bake for about 20 minutes or until firm to touch.