• Preheat the oven to 350F and line a muffin tin with unbleached tulip muffin liners.
  
• In a large bowl, add the almond flour, baking soda, and 2
  scoops of FlavCity Vanilla Cream Protein Smoothie. Combine well with a
  whisk and set aside.
• In a separate bowl, combine the melted
  butter, maple syrup and eggs. Whisk to combine. Then add the wet mixture
  to the dry ingredients and mix until combined.
• Divide the batter equally into 2 separate bowls. Add the 2 teaspoons of cinnamon to one one bowl and mix to combine.
• Take a large spoon or cookie scoop and alternate adding 1 scoop of each
  batter to the muffin liners. Then take a small wooden skewer and marble
  the two batters without combining them completely.
• In another bowl, make the crumble topping by adding the almond flour, cinnamon, and
  butter and kneading it with your fingers until a nice crumble forms. It
  should be compactable, but also crumbly. Then generously top each of
  the muffins with the crumble mixture.
• Bake for 20 minutes,
  until the center is set and an inserted toothpick comes out clean.
  Remove the pan from the oven and set it aside to cool.
• Next, make the glaze by mixing ½ scoop FlavCity Vanilla Cream Protein Smoothie
  with 1 tablespoon of milk to start. If needed add more milk, one
  tablespoon at a time, whisking until it reaches a thick, but drizzly
  consistency.
• Drizzle the glaze over top of the muffins as desired, and enjoy!

NOTE: If using FlavCity plant-based protein smoothie, be sure to use 4 scoops for the batter and 1 full scoop for the glaze.

Store any leftover muffins in an airtight container at room temperature and consume within 3 days