Cinnamon Roll Protein Muffins Recipe

Introduction

These Cinnamon Roll Protein Muffins combine the comforting flavors of classic cinnamon rolls with a healthy protein boost. They’re perfect for breakfast, a snack, or even a guilt-free dessert. With a soft, tender crumb and a delicious cinnamon swirl, they’re sure to become a new favorite.

Ingredients

• 1 cup rolled oats
• 1 cup vanilla protein powder (whey or plant-based)
• 1/2 cup unsweetened applesauce
• 1/4 cup milk (dairy or non-dairy)
• 1/4 cup egg whites (or 2 large eggs)
• 2 tablespoons coconut flour
• 2 tablespoons granulated sweetener (erythritol, stevia, or sugar)
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Cinnamon Swirl Ingredients:

• 2 tablespoons melted coconut oil
• 2 tablespoons granulated sweetener (erythritol, stevia, or sugar)
• 1 tablespoon cinnamon

Cream Cheese Frosting Ingredients (Optional):

• 4 ounces light cream cheese, softened
• 2 tablespoons powdered sweetener (erythritol or confectioners’ sugar)
• 1 tablespoon milk (dairy or non-dairy)
• 1/2 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with paper liners or spraying it generously with non-stick cooking spray.
2. Step 2: In a large bowl, whisk together rolled oats, protein powder, coconut flour, granulated sweetener, baking powder, cinnamon, and salt to evenly distribute.
3. Step 3: Add applesauce, milk, egg whites, and vanilla extract to the dry ingredients. Stir gently until just combined; a few lumps are fine.
4. Step 4: Let the batter rest for 5-10 minutes to allow the oats to absorb the liquid and thicken the mixture.
5. Step 5: In a small bowl, mix melted coconut oil, granulated sweetener, and cinnamon to create the cinnamon swirl paste.
6. Step 6: Spoon about 2 tablespoons of batter into each muffin cup, filling them halfway.
7. Step 7: Drizzle a generous amount of the cinnamon swirl mixture over the batter in each muffin cup.
8. Step 8: Add the remaining batter on top, filling the cups almost to the top.
9. Step 9: Use a toothpick or knife to gently swirl the cinnamon mixture into the batter without overmixing.
10. Step 10: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
11. Step 11: Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
12. Step 12 (Optional): For the frosting, beat softened cream cheese until smooth. Add powdered sweetener and vanilla, then gradually add milk until desired consistency is reached.
13. Step 13 (Optional): Frost the cooled muffins with the cream cheese frosting before serving.

Tips & Variations

• Try different protein powders to find your preferred texture—whey tends to be drier, while plant-based can be denser.
• Adjust sweetness to taste by increasing or reducing the granulated sweetener.
• Add chopped nuts like pecans or walnuts for extra crunch and flavor.
• Mix in chocolate chips for a chocolate twist.
• Use certified gluten-free oats to make the muffins gluten-free.
• For a vegan version, substitute eggs with flax eggs and use non-dairy milk and vegan cream cheese.
• Add a pinch of nutmeg or cardamom to enhance the spice profile.
• Try diced apples in the batter for a fruity variation.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze the muffins for up to 2 months and thaw in the refrigerator overnight before serving. To reheat, microwave for 10-15 seconds or warm in a 350°F (175°C) oven for 5-10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of protein powder?

Yes, you can use whey or plant-based protein powder. Keep in mind whey may produce a slightly drier muffin, while plant-based powders can make them denser.

Can I make these muffins vegan?

Absolutely! Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water), plant-based protein powder, non-dairy milk, and a vegan cream cheese alternative for the frosting.

Cinnamon Roll Protein Muffins Recipe

Print Recipe

★★★★★

4.6 from 86 reviews

Delicious and healthy Cinnamon Roll Protein Muffins packed with protein and a flavorful cinnamon swirl. These muffins offer the comforting taste of cinnamon rolls with a nutritious twist, made with oats, protein powder, and optional cream cheese frosting. Perfect for breakfast, snacks, or post-workout fuel.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup rolled oats
• 1 cup vanilla protein powder (whey or plant-based)
• 1/2 cup unsweetened applesauce
• 1/4 cup milk (dairy or non-dairy)
• 1/4 cup egg whites (or 2 large eggs)
• 2 tablespoons coconut flour
• 2 tablespoons granulated sweetener (erythritol, stevia, or sugar)
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Cinnamon Swirl Ingredients

• 2 tablespoons melted coconut oil
• 2 tablespoons granulated sweetener (erythritol, stevia, or sugar)
• 1 tablespoon cinnamon

Cream Cheese Frosting Ingredients (Optional)

• 4 ounces light cream cheese, softened
• 2 tablespoons powdered sweetener (erythritol or confectioners’ sugar)
• 1 tablespoon milk (dairy or non-dairy)
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray generously with non-stick cooking spray to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together rolled oats, protein powder, coconut flour, granulated sweetener, baking powder, cinnamon, and salt until evenly distributed.
3. Add Wet Ingredients: Add unsweetened applesauce, milk, egg whites (or eggs), and vanilla extract to the dry ingredients. Stir gently until just combined, avoiding overmixing. Some lumps are fine.
4. Rest the Batter: Let the batter rest for 5-10 minutes to allow the oats to absorb liquid, resulting in a thicker batter and tender muffins.
5. Prepare Cinnamon Swirl: In a small bowl, mix melted coconut oil, granulated sweetener, and cinnamon to create a smooth cinnamon paste.
6. Assemble Muffins – First Layer: Spoon about 2 tablespoons of the batter into each muffin cup, filling halfway.
7. Add Cinnamon Swirl: Drizzle a generous amount of the cinnamon swirl mixture over the batter in each muffin cup.
8. Top with Remaining Batter: Spoon the remaining batter over the cinnamon swirl, filling the cups nearly full.
9. Swirl Mixture: Use a toothpick or knife to gently swirl the cinnamon mixture into the batter, keeping the swirl distinct without overmixing.
10. Bake: Bake the muffins for 20-25 minutes until a toothpick inserted in the center comes out clean and tops are golden brown.
11. Cool: Let muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
12. Prepare Cream Cheese Frosting (Optional): Beat softened cream cheese until smooth. Add powdered sweetener and vanilla extract, beating to combine. Slowly add milk until desired consistency is reached.
13. Frost Muffins: Once completely cooled, frost muffins with cream cheese frosting using a knife, spoon, or piping bag.
14. Serve and Store: Enjoy muffins warm or cold. Store in airtight container in refrigerator up to 3 days or freeze for longer storage.

Notes

• Protein Powder choice affects texture: whey makes drier, plant-based may be denser.
• Adjust sweetener to taste for sweeter or milder muffins.
• Add nuts (pecans, walnuts) for extra texture and flavor.
• Include chocolate chips for a chocolate variation.
• Use certified gluten-free oats for gluten-free muffins.
• For vegan version, use plant-based protein, non-dairy milk, flax eggs, and vegan cream cheese.
• Store muffins airtight at room temperature for 2 days, refrigerated for 5 days, or frozen up to 2 months.
• Warm muffins by microwaving 10-15 seconds or baking 5-10 minutes at 350°F (175°C).
• Avoid overbaking and overmixing to prevent dryness and density.
• Ensure baking powder freshness for proper rise.
• Use paper liners or non-stick spray to prevent sticking.
• If cinnamon swirl sinks, thicken batter with more coconut flour and avoid runny swirl mixture.

Keywords: Cinnamon Roll Protein Muffins, Healthy Muffins, Protein Muffins, Cinnamon Swirl Muffins, Breakfast Muffins, Low Sugar Muffins, Vegetarian Muffins