These Cinnamon Roll Protein Muffins are a delicious, healthy treat! Packed with protein and the warm taste of cinnamon, they make a great snack or breakfast.
Each bite feels like a cozy hug, and they’re super easy to make. I love enjoying one with my morning coffee—it’s like having a mini cinnamon roll without any guilt!
Key Ingredients & Substitutions
Oat Flour: I love using oat flour for its mild flavor and health benefits. You can also make your own by blending rolled oats in a food processor. If you’re gluten-free, ensure your oats are certified gluten-free.
Whey Protein Powder: Vanilla whey adds a nice flavor and protein boost. If you’re dairy-free, consider using a plant-based protein powder, like pea or hemp protein, though the texture may vary a bit.
Applesauce: This adds moisture without needing oil. Unsweetened applesauce can be swapped with mashed bananas for a fruity twist, or try pumpkin puree for another flavor option.
Greek Yogurt: It gives the muffins a nice creaminess and extra protein. If you’re avoiding dairy, you can replace it with a non-dairy yogurt or silken tofu blended until smooth.
How Do You Make the Swirl Evenly Through the Muffins?
Creating a beautiful cinnamon swirl takes a bit of care. Here’s an easy method to get it just right:
- After filling the muffin cups with half the batter, gently spoon in the cinnamon swirl mixture. This will create a lovely marbled effect.
- Top off with the remaining batter and add more swirl mixture on top. Use a toothpick or knife to lightly mix it in without blending it completely.
This technique helps maintain pretty layers while ensuring you taste that delicious cinnamon flavor in every bite! Just be gentle so you don’t overmix the batter.
Cinnamon Roll Protein Muffins
Ingredients You’ll Need
For the Muffins:
- 1 1/2 cups oat flour (or finely ground oats)
- 1/2 cup vanilla whey protein powder
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 large eggs
- 1/3 cup unsweetened applesauce
- 1/4 cup plain Greek yogurt
- 1/4 cup milk (or unsweetened almond milk)
- 1/4 cup pure maple syrup or honey
- 1 tsp vanilla extract
For the Cinnamon Swirl:
- 1/4 cup brown sugar or coconut sugar
- 2 tsp ground cinnamon
- 1 tbsp melted coconut oil or butter
For the Icing:
- 2-3 tbsp cream cheese, softened
- 2 tbsp powdered sugar or monk fruit sweetener
- 1 tsp vanilla extract
- 1-2 tbsp milk to thin (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 18-22 minutes to bake. You’ll want to let the muffins cool for a short while before icing them. Overall, expect about 40-45 minutes from start to finish for this delightful treat!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or give it a light spray with cooking oil to prevent sticking.
2. Combine Dry Ingredients
In a large bowl, whisk together the oat flour, protein powder, baking powder, baking soda, ground cinnamon, and salt. This helps ensure you get an even mix of all the dry goodies.
3. Whisk Wet Ingredients
In another bowl, mix together the eggs, unsweetened applesauce, Greek yogurt, milk, maple syrup (or honey), and vanilla extract until smooth. This will be your moisture mix!
4. Mix It Up!
Add the wet ingredients to the dry ingredients. Stir gently until just combined—it’s okay if there are a few small lumps. Remember, overmixing can lead to dense muffins!
5. Make the Cinnamon Swirl
In a small bowl, combine the brown sugar (or coconut sugar), cinnamon, and melted coconut oil (or butter) for the swirl. Mix until it’s a paste-like consistency.
6. Layer the Batter
Spoon half of the muffin batter into your prepared muffin cups. Don’t fill them to the top; about 2/3 full is perfect!
7. Add the Swirl
Top the batter in each cup with a small spoonful of the cinnamon swirl mixture. You want a nice little dollop to bring that cinnamon flavor to life!
8. Top It Off
Add the remaining muffin batter on top of the swirl, then add a few more bits of the cinnamon mixture on top. Use a toothpick or a knife to gently swirl the mixtures together, creating pretty patterns.
9. Baking Time!
Pop the muffin tin into the preheated oven and bake for 18-22 minutes. Check them with a toothpick—if it comes out clean, they’re done!
10. Cool & Make Icing
Once baked, take them out and let them cool in the tin for about 5 minutes before transferring to a wire rack. While they cool, make your icing by mixing cream cheese, powdered sugar, vanilla, and enough milk for a drizzle.
11. Drizzle the Icing
Once the muffins are cool, drizzle the cream cheese icing over the tops. You might want to get creative with patterns!
12. Serve & Enjoy
Enjoy your muffins warm or at room temperature. They’re perfect for breakfast or as a snack throughout the day. Store any leftovers in an airtight container for up to 3 days, or freeze them for future enjoyment!
These muffins are a delightful blend of cinnamon and protein, making them a fantastic choice for anyone looking to enjoy a tasty treat without the guilt!
Can I Use Different Types of Flour?
Yes, you can substitute with other flours, but keep in mind that the texture will change. Almond flour or coconut flour can work, but you’ll need to adjust the liquid amounts, as these flours absorb more moisture than oat flour.
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 of water per egg, let sit for 5 minutes). Use a plant-based yogurt and a non-dairy milk like almond or oat milk. Maple syrup is already vegan, so you’re good there!
Can I Freeze These Muffins?
Absolutely! Let the muffins cool completely, then place them in an airtight container or a zip-top bag and freeze. They can be frozen for up to 3 months. Just thaw them in the fridge or microwave when you’re ready to enjoy!
What If I Don’t Have Maple Syrup?
If you don’t have maple syrup on hand, honey is a great substitute, or you can use agave syrup for a vegan option. You can also use brown sugar dissolved in warm water as an alternative sweetener!