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Cinnamon Roll Protein Muffins Recipe

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★★★★★

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.

Ingredients

Scale

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

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