These Cinnamon Roll Protein Muffins are fluffy, tasty, and packed with protein! They bring the yummy flavor of cinnamon rolls into a healthier muffin form, perfect for breakfast or a snack.
Trust me, no one will guess these muffins are good for you! I love having them with my morning coffee—it’s like a little treat that fits my healthy diet. You’ll want to keep these around!
Key Ingredients & Substitutions
Oat Flour: Oat flour gives these muffins a nutty flavor and is healthier than regular flour. If you don’t have it, all-purpose flour works fine. I like to make my own oat flour by blending oats in a blender!
Vanilla Protein Powder: This adds protein and sweetness. If you’re vegan or lactose intolerant, look for plant-based protein powder. You can also try adding a scoop of powdered peanut butter for a flavor twist.
Greek Yogurt: It keeps the muffins moist and adds protein. If you want a dairy-free option, use unsweetened coconut yogurt or silken tofu blended smooth.
Cinnamon: Besides the regular cinnamon, using a bit of fresh nutmeg can enhance the flavor. Spice it up according to your preference!
What’s the Best Way to Swirl the Filling into Muffins?
Swirling the cinnamon filling evenly can be tricky but so worth it! After filling your muffin cups halfway, spoon in the cinnamon filling. Use a toothpick to create gentle swirls—this helps distribute the flavor without overmixing the batter.
- Be gentle while swirling. You want a mix, not a full blend.
- Test with a toothpick: if it comes out clean but a bit of the filling is stuck, that’s perfect.
Feel free to play around with flavors and techniques to make these muffins your own! Enjoy your baking!
How to Make Cinnamon Roll Protein Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 1/2 cups oat flour (or all-purpose flour)
- 1/2 cup vanilla protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp ground cinnamon (plus 1 tsp for filling)
- 1/4 cup brown sugar (or coconut sugar)
- 3/4 cup unsweetened applesauce
- 2 large eggs
- 1/2 cup Greek yogurt (or cottage cheese)
- 1 tsp vanilla extract
- 1/4 cup milk (dairy or plant-based)
- 3 tbsp melted coconut oil or butter
For the Cinnamon Swirl Filling:
- 3 tbsp brown sugar
- 1 tbsp ground cinnamon
- 2 tbsp melted butter or coconut oil
For the Glaze:
- 1/2 cup powdered sugar (or a low sugar alternative)
- 1-2 tbsp milk (dairy or plant-based)
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This delicious recipe will take about 10 minutes to prep and 20-22 minutes to bake, plus a little cooling time. In total, you’re looking at around 40-45 minutes before you can enjoy these yumminess!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease them with cooking spray or butter. This will help your muffins come out perfectly!
2. Mix the Dry Ingredients:
In a large bowl, combine the oat flour, protein powder, baking powder, baking soda, salt, and 1 tablespoon of ground cinnamon. Whisk them together until well mixed. This helps incorporate everything evenly.
3. Combine the Wet Ingredients:
In another bowl, mix the applesauce, eggs, Greek yogurt, vanilla extract, milk, melted coconut oil, and brown sugar. Stir until the mixture is smooth—this is where all the yummy flavors come together!
4. Combine Wet and Dry Ingredients:
Now, gently add the wet mixture to the dry ingredients. Stir them together just until combined. It’s okay if there are a few lumps; just be careful not to overmix!
5. Make the Cinnamon Swirl Filling:
In a small bowl, combine the brown sugar, ground cinnamon, and melted butter for the swirl. Mix until it’s a paste-like consistency. This will give your muffins that delicious cinnamon roll flavor!
6. Fill the Muffin Cups:
Fill each muffin cup about halfway with the muffin batter. Then, spoon about 1 teaspoon of the cinnamon swirl filling onto the batter in each cup. Use a knife or toothpick to gently swirl the filling into the batter. Don’t worry about it being perfect; it’s all about deliciousness!
7. Top with More Batter:
Now, top each muffin cup with the remaining batter until they are about 3/4 full. This ensures a nice muffin dome shape.
8. Bake the Muffins:
Place the muffin pan in the preheated oven and bake for 18-22 minutes. To check if they’re done, insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, they’re ready!
9. Prepare the Glaze:
While your muffins cool, mix the powdered sugar, vanilla extract, and milk in a bowl to create the glaze. Adjust the thickness by adding more milk or powdered sugar, depending on your preference.
10. Drizzle the Glaze:
Once the muffins have cooled for a few minutes, drizzle the glaze over the top using a spoon or a piping bag. This extra touch makes them look even more scrumptious!
11. Enjoy!
Let the muffins cool completely on a wire rack for the best texture. Now, grab a muffin, enjoy the delicious cinnamon roll flavors, and feel good knowing they’re packed with protein!
These Cinnamon Roll Protein Muffins are perfect for breakfast or a healthy snack anytime during the day!
Can I Use Whole Wheat Flour Instead of Oat Flour?
Absolutely! Whole wheat flour is a great substitute, but keep in mind that it may make the muffins denser. You can also try a 50/50 mix if you’re looking for a lighter texture.
How Can I Make These Muffins Vegan?
To make these muffins vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg and let sit for a few minutes), use plant-based yogurt and milk, and ensure your protein powder is vegan-friendly.
What Should I Do If My Muffins Are Too Dry?
If your muffins turn out dry, it could be due to overbaking or measuring flour too densely. Always spoon the flour into the measuring cup and level it off. If you find them dry after baking, consider adding a bit of extra yogurt or applesauce next time to enhance moisture!
How to Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw at room temperature when ready to enjoy!
