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Cinnamon Roll Protein Muffins Recipe

Cinnamon Roll Protein Muffins Recipe
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★★★★★

4.8 from 6 reviews

These Cinnamon Roll Protein Muffins are a deliciously healthy twist on traditional cinnamon rolls, packed with protein and fiber. Made with oat and coconut flour, Greek yogurt, and cinnamon-spiced swirls, they offer a moist, tender texture perfect for breakfast or a nutritious snack. Optional cream cheese topping adds a creamy finish without excessive calories.

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). Line a 12-cup muffin tin with paper liners or lightly grease the muffin wells to prevent sticking.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, plain Greek yogurt, unsweetened almond milk, applesauce, maple syrup or honey, and vanilla extract until the mixture is smooth and well combined.
  3. Combine Dry Ingredients: In a separate bowl, sift or mix oat flour, vanilla protein powder, coconut flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and flour.
  4. Incorporate Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix as this can make the muffins tough.
  5. Prepare Cinnamon Swirl: In a small bowl, mix together the coconut sugar (or brown sugar) and ground cinnamon to create the cinnamon swirl mixture.
  6. Layer Muffin Batter and Swirl: Spoon the batter into each muffin cup halfway. Sprinkle some of the cinnamon sugar mixture over the batter, then add the remaining batter to fill the cups. Use a toothpick to gently swirl the cinnamon sugar through the batter, creating a marbled effect.
  7. Bake Muffins: Bake in the preheated oven for 18 to 22 minutes. Test doneness by inserting a toothpick into the center; it should come out clean. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
  8. Optional Cream Cheese Topping: In a small bowl, blend the softened low-fat cream cheese, Greek yogurt, and maple syrup until smooth. Drizzle this creamy topping over the cooled muffins just before serving for an added rich flavor.

Notes

  • Use oat flour or finely ground oats for a gluten-free option, but ensure protein powder is also gluten-free if needed.
  • Adjust sweetness by substituting maple syrup with honey or another preferred sweetener.
  • Do not overmix the batter to keep muffins light and tender.
  • The cream cheese topping is optional; it adds extra moisture and flavor but increases calories slightly.
  • Store muffins in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: cinnamon roll muffins, protein muffins, healthy muffins, breakfast recipe, low-fat muffins, cinnamon swirl, Greek yogurt muffins

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