Cinnamon Roll Protein Muffins Recipe

Introduction

Cinnamon Roll Protein Muffins are a delicious and healthy twist on the classic cinnamon roll flavor. Packed with protein and natural ingredients, these muffins make a perfect breakfast or snack for anyone looking to fuel their day with something tasty and nutritious.

Ingredients

• 1 cup rolled oats
• 1 cup vanilla protein powder (whey or plant-based)
• 1/2 cup unsweetened applesauce
• 1/4 cup milk (dairy or non-dairy)
• 1/4 cup egg whites (or 2 large eggs)
• 2 tablespoons coconut flour
• 2 tablespoons granulated sweetener (erythritol, stevia, or sugar)
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons melted coconut oil
• 2 tablespoons granulated sweetener (erythritol, stevia, or sugar) for topping

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. Step 2: In a large bowl, combine the rolled oats, protein powder, coconut flour, baking powder, cinnamon, salt, and 2 tablespoons of granulated sweetener.
3. Step 3: In a separate bowl, whisk together the applesauce, milk, egg whites (or eggs), vanilla extract, and melted coconut oil until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
5. Step 5: Divide the batter evenly among the muffin cups and sprinkle the remaining 2 tablespoons of granulated sweetener on top of each muffin for a crunchy, sweet topping.
6. Step 6: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Tips & Variations

• For a richer texture, substitute coconut oil with melted butter or avocado oil.
• Try adding chopped nuts or raisins to the batter for added texture and flavor.
• Use pumpkin spice instead of cinnamon for a seasonal twist.
• If you prefer less sweetness, reduce the sweetener slightly or skip the topping sprinkle.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat in the microwave for about 20 seconds for a warm muffin.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of protein powder?

Yes, you can use any vanilla-flavored protein powder, whether whey or plant-based, depending on your dietary preferences and needs.

Are these muffins gluten-free?

They are gluten-free if you use certified gluten-free oats and ensure all other ingredients are gluten-free as well.

Cinnamon Roll Protein Muffins Recipe

Print Recipe

★★★★★

4.6 from 135 reviews

Delicious and healthy Cinnamon Roll Protein Muffins that combine the warm flavors of cinnamon with the benefits of protein-packed ingredients. These muffins are perfect for a nutritious breakfast or a post-workout snack, offering a low-sugar, gluten-free option without sacrificing flavor.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Dry Ingredients

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

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
• 2 tablespoons granulated sweetener (erythritol, stevia, or sugar) for topping

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with coconut oil to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, combine the rolled oats, vanilla protein powder, coconut flour, baking powder, cinnamon, salt, and 2 tablespoons of granulated sweetener. Stir thoroughly to evenly distribute the ingredients.
3. Combine Wet Ingredients: In a separate bowl, whisk together the unsweetened applesauce, milk, egg whites or whole eggs, vanilla extract, and melted coconut oil until smooth.
4. Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients. Gently fold them together until just combined; avoid overmixing to keep muffins tender.
5. Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full.
6. Add Topping: Sprinkle the remaining 2 tablespoons of granulated sweetener evenly over the tops of the muffins for a slight crunch and added sweetness.
7. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

• Use your preferred protein powder, either whey or plant-based, for variation.
• For a sweeter muffin, increase granulated sweetener slightly or add a drizzle of honey after baking if not strictly low sugar.
• These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• Reheat in the microwave for 15-20 seconds before serving for a fresh-baked taste.
• Optional add-ins include chopped nuts, raisins, or a cream cheese drizzle for a more decadent flavor.

Keywords: cinnamon roll, protein muffins, healthy breakfast, gluten free, low sugar, high protein, quick muffins