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Cinnamon Roll Protein Muffin Recipe

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★★★★★

4.9 from 144 reviews

Enjoy a healthy twist on a classic breakfast treat with these Cinnamon Roll Protein Muffins. Packed with protein and fiber, these muffins combine rolled oats, vanilla protein powder, and warm cinnamon flavors. Enhanced with a creamy light cream cheese frosting, they make a delicious and nutritious snack or breakfast option perfect for a busy lifestyle.

Ingredients

Scale

Dry Ingredients

  • 1 cup rolled oats
  • 1 cup vanilla protein powder (whey or plant-based)
  • 2 tablespoons coconut flour
  • 2 tablespoons granulated sweetener (erythritol, stevia, or sugar)
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsweetened applesauce
  • 1/4 cup milk (dairy or non-dairy)
  • 1/4 cup egg whites (or 2 large eggs)
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons melted coconut oil

Frosting Ingredients

  • 2 tablespoons granulated sweetener (erythritol, stevia, or sugar)
  • 1 tablespoon cinnamon
  • 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. Prepare the batter: In a large mixing bowl, combine the rolled oats, vanilla protein powder, coconut flour, granulated sweetener, baking powder, cinnamon, and salt. In a separate bowl, mix together the unsweetened applesauce, milk, egg whites (or eggs), vanilla extract, and melted coconut oil. Gradually add the wet ingredients to the dry ingredients, stirring until well blended and a thick batter forms.
  2. Portion and bake: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  3. Make the frosting: While the muffins bake, prepare the cinnamon cream cheese frosting. In a mixing bowl, beat the softened light cream cheese until smooth. Add the powdered sweetener, granulated sweetener, cinnamon, milk, and vanilla extract. Mix until creamy and fully combined.
  4. Cool and frost: Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Once muffins are cool, spread a generous amount of the cinnamon cream cheese frosting on top of each muffin.
  5. Serve and enjoy: Serve the Cinnamon Roll Protein Muffins fresh for the best taste. Store any leftovers in an airtight container in the refrigerator and consume within 3-4 days for optimal freshness.

Notes

  • You can substitute rolled oats with oat flour if you prefer a smoother texture.
  • Use dairy or non-dairy milk depending on your preference or dietary needs.
  • For sweeter muffins, adjust the sweetener quantities to your taste.
  • Make sure the cream cheese is softened to make the frosting smooth and easy to spread.
  • These muffins freeze well: wrap individually and freeze up to 1 month.

Keywords: cinnamon roll muffins, protein muffins, healthy breakfast, low sugar muffins, cinnamon cream cheese frosting

Find it online: https://nataliereeve.com/cinnamon-roll-protein-muffin-recipe/