These Cinnamon Roll Protein Muffins are a tasty and healthy treat! They are fluffy, sweet, and packed with protein to keep you feeling full and energized.
I love how quick they are to whip up, and the smell of cinnamon baking is just heavenly! They’re perfect for breakfast or a yummy snack—who wouldn’t want one? 😋
Key Ingredients & Substitutions
Oat Flour: This is a fantastic base for these muffins, giving them a lovely texture. If you don’t have oat flour, just blend rolled oats in a blender until fine. Gluten-free oats are a great choice if you’re gluten-sensitive!
Protein Powder: Use any vanilla or unflavored protein powder you enjoy. I prefer whey for its creaminess, but plant-based options work perfectly too! Just choose a flavor that you like for best results.
Greek Yogurt or Applesauce: Greek yogurt adds protein and creaminess. If you’re looking for a lower-fat option, applesauce is a sweet substitute that keeps you moist. You could even use a dairy-free yogurt if needed!
Maple Syrup or Honey: Both add sweetness. Maple syrup lends a lovely flavor, but honey is a classic swap. If you want to cut sugar, consider using a sugar substitute—just check conversion ratios.
How Do I Make Sure My Muffins Are Fluffy and Not Dense?
The secret to fluffy muffins is not overmixing the batter! Mix just until the dry ingredients are moistened. Here are easy steps to follow:
- Start by preheating your oven and preparing your muffin tin.
- Combine dry ingredients in one bowl and wet in another. Once combined, gently fold the wet into the dry.
- Fill the muffin cups about halfway, then add the cinnamon swirl and top with more batter.
- Baking time is key! Check for doneness using a toothpick—if it comes out clean, they’re ready!
Letting them cool briefly in the tin before transferring to a wire rack prevents sogginess. Follow these tips, and you’ll have perfectly fluffy muffins every time!
How to Make Cinnamon Roll Protein Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ½ cups oat flour (or finely ground oats)
- 1 scoop vanilla or unflavored protein powder (about 30g)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- 2 eggs
- ½ cup plain Greek yogurt or unsweetened applesauce
- ¼ cup milk (dairy or plant-based)
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
For the Cinnamon Swirl:
- 3 tbsp brown sugar (or coconut sugar)
- 1 tbsp cinnamon
- 1 tbsp melted coconut oil or butter
For the Glaze:
- 2 tbsp cream cheese or Greek yogurt
- 1 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 1-2 tbsp milk to thin as needed
Time Needed:
This recipe takes about 10 minutes to prepare and around 20 minutes to bake, with an additional 5 minutes to cool. So, you can enjoy these delightful muffins in about 35 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Then, line a muffin tin with paper liners or greasily lightly so they’re easy to remove later.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the oat flour, protein powder, baking powder, baking soda, ground cinnamon, and salt. This mix will give your muffins some delicious flavor and fluffiness!
3. Combine the Wet Ingredients:
In another bowl, beat the eggs until they are frothy. Add in the Greek yogurt (or applesauce), milk, maple syrup, and vanilla extract. Give it a good mix until everything is well combined and smooth.
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the dry ingredients and mix gently. Be careful not to overmix – you want those muffins to be fluffy!
5. Prepare the Cinnamon Swirl:
In a small bowl, mix together the brown sugar, cinnamon, and melted coconut oil or butter until it’s all combined and looks like a thick paste.
6. Fill the Muffin Cups:
Fill each muffin cup halfway with the batter. Then, add about a teaspoon of the cinnamon swirl on top of the batter. Top it off with the remaining batter, filling each cup about ¾ full. Use a toothpick or knife to swirl the cinnamon mixture gently into the batter for that beautiful marbled look!
7. Bake the Muffins:
Place your muffin tin in the oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean. When they’re ready, let them cool in the tin for about 5 minutes.
8. Prepare the Glaze:
While the muffins cool, whip up your glaze! In a bowl, mix together the cream cheese (or Greek yogurt), maple syrup, and vanilla. Add enough milk to make it a drizzle-able consistency.
9. Drizzle and Enjoy:
Once the muffins are cool, generously drizzle the glaze over the top. Now they’re ready to be enjoyed! These muffins are perfect for breakfast or a snack throughout the day.
Enjoy your protein-packed cinnamon roll muffins—deliciously fluffy with a sweet cinnamon swirl and creamy glaze!
Can I Use Whole Wheat Flour Instead of Oat Flour?
Yes, you can substitute whole wheat flour, but the texture will be slightly denser. Make sure to adjust the liquid if needed, as whole wheat flour absorbs more moisture.
Can I Make These Muffins Vegan?
Absolutely! To make them vegan, substitute the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water for each egg) and use plant-based yogurt and non-dairy milk.
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 for up to 3 months. Just make sure to wrap them tightly before freezing!
Can I Add Mix-Ins Like Nuts or Chocolate Chips?
Definitely! Feel free to fold in chopped nuts, chocolate chips, or raisins into the batter before baking. Just be cautious not to add too much, or they might not rise as well!
