Cinnamon Roll Protein Muffins Recipe

Introduction

These Cinnamon Roll Protein Muffins offer a delicious and nutritious twist on a classic treat. Packed with protein and a delightful cinnamon swirl, they make a perfect breakfast or snack that feels indulgent yet wholesome.

Ingredients

• 2 large eggs
• 240 ml plain Greek yogurt (nonfat or low-fat)
• 80 ml unsweetened almond milk
• 60 ml unsweetened applesauce
• 60 ml maple syrup or honey
• 2 teaspoons vanilla extract
• 100 grams oat flour (or finely ground oats)
• 60 grams vanilla protein powder (whey or plant-based)
• 35 grams coconut flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons coconut sugar or brown sugar
• 1 1/2 teaspoons ground cinnamon
• 60 grams low-fat cream cheese, softened
• 30 grams Greek yogurt
• 15 ml maple syrup

Instructions

1. Step 1: Preheat the oven to 175°C. Line a 12-cup muffin tin with paper liners or lightly grease the wells.
2. Step 2: In a large mixing bowl, whisk together the eggs, Greek yogurt, almond milk, applesauce, maple syrup, and vanilla extract until smooth and well combined.
3. Step 3: In a separate bowl, blend the oat flour, vanilla protein powder, coconut flour, baking powder, baking soda, and salt until evenly mixed.
4. Step 4: Gradually fold the dry ingredients into the wet mixture until just incorporated. Be careful not to overmix to keep the muffins tender.
5. Step 5: In a small bowl, combine the coconut sugar and ground cinnamon to create the cinnamon swirl mixture.
6. Step 6: Spoon batter to fill each muffin cup halfway. Sprinkle a portion of the cinnamon-sugar mixture over the batter, then top with the remaining batter. Swirl gently with a toothpick to create a marbled effect.
7. Step 7: Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool in the tin for a few minutes before transferring to a wire rack.
8. Step 8: For an optional creamy topping, blend the softened cream cheese, Greek yogurt, and maple syrup until smooth. Drizzle over cooled muffins before serving.

Tips & Variations

• Use your favorite vanilla protein powder, whether whey or plant-based, to customize flavor and nutrition.
• Swap maple syrup with honey or agave nectar to suit your sweetness preference.
• For a dairy-free version, substitute Greek yogurt and cream cheese with coconut yogurt and a vegan cream cheese alternative.
• Add chopped nuts or raisins to the batter for extra texture and flavor.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, warm in a microwave for 15-20 seconds or in a preheated oven at 160°C for 5 minutes. If using the cream cheese topping, add it fresh before serving to keep it creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins gluten-free?

Yes, use certified gluten-free oat flour and ensure your protein powder is gluten-free to make the muffins safe for gluten-sensitive diets.

Can I freeze these muffins?

Absolutely. Wrap the muffins individually in plastic wrap or place in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature or warm gently before eating.

Cinnamon Roll Protein Muffins Recipe

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★★★★★

4.5 from 105 reviews

• Author: Lana
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Diet: Low Fat

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Description

These Cinnamon Roll Protein Muffins are a delicious and nutritious twist on the classic cinnamon roll flavor, packed with protein from whey or plant-based powder. Made with wholesome ingredients like oat flour, Greek yogurt, and natural sweeteners, these muffins are moist, tender, and feature a delightful cinnamon-sugar swirl. Perfect for a healthy breakfast or snack, they also offer an optional creamy cream cheese topping for added indulgence.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 large eggs
• 240 ml plain Greek yogurt (nonfat or low-fat)
• 80 ml unsweetened almond milk
• 60 ml unsweetened applesauce
• 60 ml maple syrup or honey
• 2 teaspoons vanilla extract

Dry Ingredients

• 100 grams oat flour (or finely ground oats)
• 60 grams vanilla protein powder (whey or plant-based)
• 35 grams coconut flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Cinnamon Swirl

• 2 tablespoons coconut sugar or brown sugar
• 1 1/2 teaspoons ground cinnamon

Cream Cheese Topping (Optional)

• 60 grams low-fat cream cheese, softened
• 30 grams Greek yogurt
• 15 ml maple syrup

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Instructions

1. Prepare Oven and Muffin Tin: Preheat your oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners or lightly grease each muffin well to prevent sticking.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, Greek yogurt, almond milk, applesauce, maple syrup, and vanilla extract until the mixture becomes smooth and well combined.
3. Combine Dry Ingredients: In a separate bowl, thoroughly mix the oat flour, vanilla protein powder, coconut flour, baking powder, baking soda, and salt to ensure even distribution.
4. Incorporate Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture, stirring gently just until incorporated. Avoid overmixing as it can make the muffins tough.
5. Prepare Cinnamon Swirl: In a small bowl, blend the coconut sugar (or brown sugar) with ground cinnamon to create your cinnamon swirl mixture.
6. Layer Muffin Batter and Swirl: Spoon batter to fill each muffin cup halfway. Sprinkle a portion of the cinnamon-sugar mixture over the batter, then add the remaining batter to fill the cups. Using a toothpick, gently swirl the batter to create a marbled cinnamon roll effect.
7. Bake Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
8. Optional Cream Cheese Topping: For an extra creamy touch, blend softened cream cheese, Greek yogurt, and maple syrup until smooth. Drizzle this topping over the cooled muffins before serving.

Notes

• Ensure not to overmix the batter to keep muffins tender and light.
• You can substitute almond milk with any other plant-based milk if preferred.
• Use gluten-free oats to make this recipe gluten-free if needed.
• The optional cream cheese topping adds extra moisture and sweetness but can be omitted for a lower-calorie option.
• Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: Cinnamon Roll, Protein Muffins, Healthy Breakfast, High Protein Snack, Greek Yogurt Muffins, Low Fat Muffins, Cinnamon Swirl