Introduction

These Cinnamon Roll Protein Muffins combine the comforting flavors of a classic cinnamon roll with a healthy protein boost. Perfect for breakfast or a snack, they’re moist, flavorful, and easy to make.

A close-up view of a cinnamon roll muffin with one main layer of soft, golden-baked dough swirled with a rich brown cinnamon sugar filling that creates textured spirals on top, sprinkled with a light dusting of cinnamon crystals and small clumps of crumb topping. The muffin is wrapped in a white paper liner showing the batter’s baked edges stained with cinnamon, sitting on a white plate with a subtle brown rim, all placed on a white marbled surface. Other muffins blurred in the background provide depth. Photo taken with an iphone --ar 4:5 --v 7

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 the cinnamon swirl
1 tablespoon cinnamon for the cinnamon swirl
4 ounces light cream cheese, softened
2 tablespoons powdered sweetener (erythritol or confectioners’ sugar)
1 tablespoon milk (dairy or non-dairy) for the frosting
1/2 teaspoon vanilla extract for the frosting

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
Step 2: In a large bowl, combine the rolled oats, vanilla protein powder, coconut flour, baking powder, cinnamon, and salt.
Step 3: In a separate bowl, whisk together the applesauce, milk, egg whites, melted coconut oil, and vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 5: In a small bowl, mix the granulated sweetener and cinnamon to create the cinnamon swirl mixture.
Step 6: Spoon half of the muffin batter evenly into the prepared muffin cups. Sprinkle about half of the cinnamon-sweetener mixture over the batter.
Step 7: Add the remaining muffin batter on top, then sprinkle the rest of the cinnamon-sweetener mixture over the top.
Step 8: Use a toothpick or skewer to gently swirl the cinnamon mixture through the batter without overmixing.
Step 9: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: While the muffins bake, prepare the frosting by beating together the softened cream cheese, powdered sweetener, milk, and vanilla extract until smooth and creamy.
Step 11: Allow the muffins to cool completely before spreading the cream cheese frosting on top.

Tips & Variations

Use gluten-free oats and protein powder if you want a gluten-free version.
Swap coconut oil for melted butter or another neutral oil if preferred.
Add chopped nuts or raisins for extra texture and flavor.
For a vegan option, use a plant-based protein powder, non-dairy milk, flax eggs instead of egg whites, and vegan cream cheese.

Storage

Store these muffins in an airtight container in the refrigerator for up to 5 days. They also freeze well—wrap individually and freeze for up to 3 months. To reheat, microwave for 20–30 seconds until warm, then enjoy.

How to Serve

The image shows a close-up of a cinnamon roll muffin with three visible layers. The bottom layer is the muffin base, golden brown with slightly darker swirls and speckles, held in a white paper liner with brown cinnamon spots. The middle layer is soft and light beige muffin dough with a fluffy texture. The top layer is a spiral of cinnamon, deep brown with a crumbly texture sprinkled on top and around the edges. The muffin sits on a white plate with a speckled brown rim, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Yes, you can substitute 2 large whole eggs for the egg whites if you prefer. This may make the muffins slightly richer but still delicious.

Can I make these muffins without a protein powder?

While protein powder adds extra nutrition and texture, you can omit it and increase the oats or flour slightly, but the muffins won’t have the same protein content or texture.