These Cinnamon Roll Protein Muffins are a tasty way to enjoy a healthy treat! They’re soft, fluffy, and packed with sweet cinnamon flavor—perfect for breakfast or a snack!
Honestly, who doesn’t love the smell of cinnamon wafting through the kitchen? I like to grab one of these muffins and pair it with a cup of coffee for a cozy start to my day!
Key Ingredients & Substitutions
Oat Flour: This gives the muffins a nice, hearty texture. You can easily make your own by blending rolled oats in a blender or food processor. If you don’t have oat flour, whole wheat flour works well too!
Protein Powder: I like using vanilla-flavored protein for extra sweetness. If you’re dairy-free or vegan, choose plant-based protein powder like pea or hemp. Just ensure it’s a good quality one!
Greek Yogurt: This adds moisture and protein. If you’re lactose intolerant, you can substitute it with a dairy-free yogurt made from almond or coconut.
Maple Syrup: It sweetens naturally. If you need a sugar-free option, try a sugar substitute or agave nectar. Honey is also a great alternative if you aren’t vegan.
Glaze Ingredients: Feel free to adjust the sweetness of the glaze to your liking. More powdered sugar will make it sweeter, while more milk will thin it out.
How Do You Get the Perfect Cinnamon Swirl?
The cinnamon swirl is what makes these muffins unique! It’s all about the layering and gentle swirling. Follow these steps:
- After filling muffin cups halfway with batter, spoon a teaspoon of the cinnamon swirl mixture on top.
- Then, cover with more batter until the cups are about 3/4 full.
- Use a toothpick to swirl the mixture carefully—too much swirling can mix it all in, so a few gentle circles will do!
This technique helps you get that beautiful marbled effect that looks as good as it tastes!
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 or unflavored protein powder (whey or plant-based)
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/4 cup unsweetened applesauce
- 1/4 cup milk (dairy or plant-based)
- 1/4 cup pure maple syrup or honey
- 1 tsp vanilla extract
For the Cinnamon Swirl:
- 3 tbsp brown sugar or coconut sugar
- 1 tbsp ground cinnamon
- 1 tbsp melted coconut oil or butter
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp milk or cream
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prepare and 18-22 minutes to bake, plus some time for cooling. Overall, you can enjoy these muffins fresh from the oven in about 40-45 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While the oven heats up, line a muffin tin with paper liners or give it a good greasing to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the oat flour, protein powder, baking powder, cinnamon, and salt. This will ensure your dry ingredients are well combined.
3. Mix Wet Ingredients:
In a larger bowl, beat the eggs. Then, add in the Greek yogurt, applesauce, milk, maple syrup, and vanilla extract. Mix until everything is smooth and well combined.
4. Combine the Mixtures:
Slowly add the dry ingredient mixture to the wet ingredients and stir gently. Be careful not to overmix—just combine until there are no dry pockets left.
5. Prepare the Cinnamon Swirl:
In a small bowl, stir together the brown sugar, cinnamon, and melted coconut oil (or butter) until it’s a well-mixed paste.
6. Fill Muffin Cups:
Fill each muffin cup halfway with your batter. Then, add approximately 1 teaspoon of the cinnamon swirl mixture on top of the batter in each cup. Finish filling the cups with more batter, leaving a little room at the top. Use a toothpick or skewer to gently swirl the layers together.
7. Bake:
Pop your muffin tin into the oven and bake for 18-22 minutes. To check for doneness, insert a toothpick into the center of a muffin; if it comes out clean or with just a few crumbs, they’re ready!
8. Make the Glaze:
While your muffins are baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl. Gradually mix in milk until you reach a nice drizzling consistency.
9. Cool and Drizzle:
Once the muffins are baked, take them out of the oven and let them cool slightly in the tin for about 5 minutes. Then transfer them to a wire rack. Drizzle the glaze over the tops while they’re still warm.
10. Enjoy Your Muffins:
Serve your warm muffins right away or let them cool to room temperature. Enjoy these protein-packed treats with your favorite beverage!
These wonderfully moist muffins bring the joy of cinnamon rolls in a healthy, protein-rich way. Happy baking!
Can I Use Regular Flour Instead of Oat Flour?
Yes, you can substitute regular all-purpose flour for oat flour. However, keep in mind that the texture and flavor may differ slightly. Oat flour adds a nuttier taste and a heartier texture to the muffins.
What If I Don’t Have Greek Yogurt?
No worries! You can replace Greek yogurt with regular yogurt or even a non-dairy yogurt if you’re looking for a dairy-free alternative. It might slightly change the texture, but your muffins will still turn out tasty!
How Should I Store Leftover Muffins?
Store any 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. Thaw at room temperature when you’re ready to enjoy!
Can I Add Other Mix-ins to the Muffins?
Definitely! Feel free to toss in some chopped nuts, raisins, or even chocolate chips for extra flavor and texture. Just be sure not to overfill the muffin cups, as this can affect baking time and texture.
