These Cinnamon Roll Protein Muffins are a tasty treat packed with goodness! They are lightly spiced, sweet, and satisfy your cinnamon cravings without the guilt.
Every bite feels like a hug in muffin form! I love having these for breakfast or as a snack. They’re perfect with a cup of coffee—just don’t forget to share… or not! 😉
Key Ingredients & Substitutions
Oat Flour: This flour keeps the muffins light and fluffy. If you don’t have oat flour, you can use whole wheat flour or even all-purpose flour. Just keep in mind that it may change the texture a bit.
Protein Powder: I recommend vanilla-flavored protein for a sweet touch. If you’re vegan or want a different flavor, consider plant-based protein or leave it out, but then you might want to add more flour.
Coconut Oil: This adds healthy fat and a hint of coconut flavor. If you’re not a fan, melted butter or any neutral oil works just as well.
Greek Yogurt: This ingredient keeps the muffins moist. You can swap it for applesauce if you want a dairy-free option or for a lighter texture.
How Do I Make the Perfect Cinnamon Swirl?
The cinnamon swirl is what takes these muffins to the next level. To get it just right, mix together the cinnamon with sugar and melted oil well, so it’s easy to spread. Here’s how to layer it perfectly:
- After adding half of the muffin batter into the tins, sprinkle the cinnamon mixture across the top evenly.
- Don’t worry if it looks a bit uneven; that’s part of the fun!
- Use a toothpick or knife to twist it gently into the batter for nice swirls. This creates beautiful patterns when baked.
The key is to not overmix the swirl in, so it remains distinct and gives that classic cinnamon roll look!
Cinnamon Roll Protein Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ½ cups oat flour (or whole wheat flour)
- 1 scoop (about 30g) vanilla protein powder
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- 2 large eggs
- ¾ cup unsweetened almond milk (or any milk)
- ¼ cup plain Greek yogurt
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 1 tbsp coconut oil, melted (or butter)
For the Cinnamon Swirl:
- 3 tbsp coconut sugar or brown sugar
- 1 tbsp ground cinnamon
- 1 tbsp melted coconut oil or butter
For the Glaze:
- 2 tbsp Greek yogurt
- 1 tbsp maple syrup
- ½ tsp vanilla extract
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and about 20 minutes to bake. So, in total, you’re looking at around 35-40 minutes from start to finish. A quick and delicious option for any time of the day!
Step-by-Step Instructions:
1. Preheat and Prepare Your Muffin Tin:
Start by preheating your oven to 350°F (175°C). While the oven is heating, line a muffin tin with paper liners or grease it well to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the oat flour, protein powder, baking powder, baking soda, ground cinnamon, and salt. Make sure there are no lumps for a smooth batter.
3. Combine the Wet Ingredients:
In a separate bowl, whisk the eggs. Then add in the almond milk, Greek yogurt, maple syrup, vanilla extract, and melted coconut oil. Mix everything together well until you have a smooth mixture.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay!
5. Make the Cinnamon Swirl:
In a small bowl, combine the coconut sugar, ground cinnamon, and melted coconut oil to create your cinnamon swirl mixture. Mix it until it’s like a paste.
6. Fill the Muffin Cups:
Spoon half of the muffin batter evenly into the prepared muffin cups. Then drop small spoonfuls of the cinnamon swirl mixture on top of the batter. Follow with the remaining muffin batter, making sure to cover the swirl mixture.
7. Create the Swirl Effect:
Use a toothpick or a knife to gently swirl the cinnamon mixture into the batter. Don’t overdo it; you want to keep some nice swirls visible!
8. Bake the Muffins:
Place the muffin tin in the oven and bake for 18-22 minutes or until a toothpick comes out clean when inserted into the center of a muffin. Keep an eye on them; ovens can vary!
9. Make the Glaze:
While the muffins are baking, prepare the glaze by mixing the Greek yogurt, maple syrup, and vanilla extract in a small bowl until smooth and creamy.
10. Drizzle the Glaze:
After letting the muffins cool slightly, drizzle the glaze over the top of each muffin. This step adds the final sweet touch!
11. Serve and Enjoy:
These muffins are best enjoyed warm, but they are also delicious at room temperature! Perfect for breakfast or a snack any time of the day. Enjoy your scrumptious, protein-packed cinnamon roll muffins!
Can I Use Regular Flour Instead of Oat Flour?
Yes, you can absolutely use all-purpose flour or whole wheat flour if oat flour isn’t available! Just keep in mind that the texture might be slightly different, but they’ll still be delicious.
How Can I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them! Just wrap each muffin tightly and they should keep well for up to a month.
Can I Make These Muffins Gluten-Free?
Yes, you can make these muffins gluten-free by using a gluten-free all-purpose flour blend instead of oat flour. Just be sure it includes a binding agent, like xanthan gum, for the best texture.
What If I Don’t Have Protein Powder?
No problem! You can simply leave it out and adjust the flour by adding an extra ¼ cup to maintain the consistency. The muffins will still be tasty, just with a slightly lower protein content.
