Cinnamon Roll Protein Muffins That Taste Like a Dream

Delicious and healthy Cinnamon Roll Protein Muffins, perfect for breakfast or a snack, combining protein-rich ingredients with the classic flavors of cinnamon rolls.

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Prep Time 10

Cook Time 22

Cooling Time 5

Total Time 37

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffins

2 large eggs Essential for binding; substitute with flax or chia eggs for vegan.
240 ml plain Greek yogurt (nonfat or low-fat) Use coconut yogurt for dairy-free.
80 ml unsweetened almond milk Any plant-based milk can be used.
60 ml unsweetened applesauce Can replace with crushed bananas or extra yogurt.
60 ml maple syrup or honey Opt for agave syrup for a vegan choice.
2 teaspoons vanilla extract
100 grams oat flour (or finely ground oats) Substitute with whole wheat or gluten-free flour as needed.
60 grams vanilla protein powder (whey or plant-based) Select preferred flavor for taste.
35 grams coconut flour Can be substituted with more oat flour.
1.5 teaspoons baking powder Acts as a leavening agent.
0.5 teaspoon baking soda Provides additional lift.
0.25 teaspoon salt Balances flavors beautifully.
2 tablespoons coconut sugar or brown sugar Can substitute with granulated sugar.
1.5 teaspoons ground cinnamon The key flavor.

For the Optional Topping

60 grams low-fat cream cheese, softened Swap with vegan cream cheese if necessary.
30 grams Greek yogurt Use coconut yogurt for dairy-free.
15 ml maple syrup Sweetens the cream cheese topping.

Equipment

Muffin tin
Mixing bowls
whisk
spatula
Toothpick

Method

Step-by-Step Instructions

Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners or grease with cooking spray.
Whisk together eggs, Greek yogurt, and almond milk until smooth. Add applesauce, maple syrup, and vanilla extract, and mix well.
In a separate bowl, combine oat flour, protein powder, coconut flour, baking powder, baking soda, and salt; mix until no lumps remain.
Fold the dry mixture into the wet mixture gently, stopping when a few streaks of flour remain.
In a small bowl, mix coconut sugar and cinnamon to create the swirl mixture.
Spoon batter into muffin cups, fill halfway, sprinkle with the cinnamon-sugar mixture, add more batter, and swirl gently.
Bake for 18-22 minutes until golden on top and a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack. Optionally, prepare a topping by blending cream cheese, Greek yogurt, and maple syrup.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 200IUCalcium: 100mgIron: 1mg

Notes

These muffins can be stored in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge. For longer storage, freeze for up to 3 months.

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