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Cinnamon Roll Protein Muffins Recipe

Cinnamon Roll Protein Muffins Recipe
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★★★★★

5.1 from 26 reviews

These Cinnamon Roll Protein Muffins combine the comforting flavors of cinnamon rolls with a high-protein, healthier twist. Perfect for breakfast or a nutritious snack, they feature a moist, tender crumb from oat and coconut flours, enriched with protein powder and a subtle cinnamon sugar swirl. An optional creamy cream cheese topping adds an indulgent touch while keeping calories balanced.

Ingredients

Scale

Wet Ingredients

  • 2 large eggs
  • 240 ml plain Greek yogurt (nonfat or low-fat)
  • 80 ml unsweetened almond milk
  • 60 ml unsweetened applesauce
  • 60 ml maple syrup or honey
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 100 grams oat flour (or finely ground oats)
  • 60 grams vanilla protein powder (whey or plant-based)
  • 35 grams coconut flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Cinnamon Swirl

  • 2 tablespoons coconut sugar or brown sugar
  • 1 1/2 teaspoons ground cinnamon

Cream Cheese Topping (Optional)

  • 60 grams low-fat cream cheese, softened
  • 30 grams Greek yogurt
  • 15 ml maple syrup

Instructions

  1. Prepare Oven and Muffin Tin: Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners or lightly grease the wells to prevent sticking.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, Greek yogurt, almond milk, applesauce, maple syrup, and vanilla extract until the mixture is smooth and homogenous.
  3. Combine Dry Ingredients: In a separate bowl, thoroughly mix the oat flour, vanilla protein powder, coconut flour, baking powder, baking soda, and salt to ensure even distribution.
  4. Incorporate Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, gently folding until just combined. Be careful not to overmix to maintain a tender texture.
  5. Prepare Cinnamon Swirl: In a small bowl, combine the coconut or brown sugar with ground cinnamon to create the cinnamon sugar mixture for the swirl.
  6. Layer Muffin Batter and Swirl: Spoon about half of the batter evenly into the muffin cups. Sprinkle each with a portion of the cinnamon sugar mixture, then top with the remaining batter. Use a toothpick to gently swirl the cinnamon sugar through the batter for a marbled effect.
  7. Bake Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
  8. Optional Cream Cheese Topping: If desired, mix the softened cream cheese, Greek yogurt, and maple syrup until smooth and drizzle over the cooled muffins to add a luscious, creamy topping.

Notes

  • Use either whey or plant-based vanilla protein powder depending on your dietary preferences.
  • Make sure not to overmix the batter to keep muffins light and fluffy.
  • The optional cream cheese topping adds extra richness but can be omitted for a lower-calorie option.
  • Store muffins in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
  • Feel free to substitute maple syrup with honey or agave nectar.
  • Using fresh cinnamon enhances the flavor of the swirl.

Nutrition

Keywords: cinnamon roll protein muffins, healthy protein muffins, low fat muffins, cinnamon swirl muffins, breakfast muffins, high protein snack

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