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Easy Cinnamon Roll Protein Muffins Recipe

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★★★★★

4.4 from 52 reviews

These Easy Cinnamon Roll Protein Muffins are a delicious and healthy twist on classic cinnamon rolls, packed with protein and whole grains. Perfect for a nutritious breakfast or a satisfying snack, they combine oat flour, vanilla protein powder, and warm spices with a delightful cinnamon swirl. They can be easily customized for gluten-free or dairy-free diets and include an optional protein glaze for extra flavor.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups oat flour
  • 1 scoop (30g) vanilla protein powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ⅛ teaspoon nutmeg
  • Pinch of salt

Wet Ingredients

  • 2 large eggs
  • ¾ cup plain Greek yogurt
  • ⅓ cup unsweetened applesauce
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons melted coconut oil or unsalted butter
  • 1 teaspoon vanilla extract

Cinnamon Swirl

  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon melted butter or coconut oil

Optional Protein Glaze

  • ¼ cup protein powder
  • 1–2 tablespoons milk
  • 1 teaspoon maple syrup

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) and line a 12-cup muffin pan with liners or grease it lightly to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the oat flour, vanilla protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
  3. Combine Wet Ingredients: In another bowl, beat the eggs, then add the Greek yogurt, unsweetened applesauce, honey or maple syrup, melted coconut oil (or butter), and vanilla extract. Mix thoroughly until smooth.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix to keep the muffins tender.
  5. Prepare Cinnamon Swirl: In a small bowl, mix the brown sugar, cinnamon, and melted butter or coconut oil to create the cinnamon swirl mixture.
  6. Fill Muffin Cups: Spoon the batter evenly into the muffin cups. Add a dollop of the cinnamon swirl mixture on top of each and gently swirl it into the batter with a toothpick to create the cinnamon roll effect.
  7. Bake the Muffins: Place the muffin pan in the oven and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely before storing.
  9. Optional Protein Glaze: For an extra touch, mix ¼ cup protein powder with 1–2 tablespoons milk and 1 teaspoon maple syrup until smooth. Drizzle over cooled muffins before serving.

Notes

  • Storage: Store muffins at room temperature for up to 3 days, refrigerate for 6–7 days, or freeze for up to 2 months. Reheat in the microwave for 25–30 seconds before serving.
  • Adapt the recipe easily for gluten-free, dairy-free, or plant-based diets by choosing suitable substitutes such as gluten-free flour blends, dairy-free yogurt, or plant-based protein powder.
  • Avoid overmixing the batter to keep muffins light and tender.
  • Do not overbake to prevent dryness; check doneness with a toothpick.

Keywords: cinnamon roll muffins, protein muffins, healthy breakfast muffins, cinnamon protein muffins, easy muffin recipe, oat flour muffins, gluten-free muffins option, protein breakfast

Find it online: https://liamjayne.com/easy-cinnamon-roll-protein-muffins-recipe/