Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.

Combine Dry Ingredients: In a large bowl, whisk together the Kodiak Cakes mix, protein powder, granulated sweetener, baking powder, cinnamon, and salt.

Combine Wet Ingredients: In a separate medium bowl, whisk together the almond milk, Greek yogurt, applesauce, egg, melted coconut oil, and vanilla extract until smooth.

Mix the Batter: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix.

Prepare the Swirl: In a small bowl, mix the melted butter, brown sugar alternative, and 1 tablespoon of cinnamon until it forms a paste.

Assemble the Muffins: Spoon half of the muffin batter evenly into the 12 muffin cups. Add a small dollop (about 1/2 teaspoon) of the cinnamon swirl mixture on top of the batter in each cup. Use a toothpick to gently swirl it into the batter. Top with the remaining muffin batter.

Bake to Perfection: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Make the Glaze: While the muffins cool, beat the softened cream cheese, vanilla protein powder, and powdered sweetener in a bowl with an electric mixer until smooth. Add almond milk, one tablespoon at a time, until you reach your desired drizzling consistency.

Garnish and Serve: Once the muffins are cool, drizzle the protein cream cheese glaze over the top. Enjoy immediately!