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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
Prepare Cinnamon Swirl: In a small bowl, blend the coconut sugar (or brown sugar) with ground cinnamon to create your cinnamon swirl mixture.
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.
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.
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