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Cinnamon Roll Protein Muffins Recipe

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★★★★★

4.8 from 127 reviews

These Cinnamon Roll Protein Muffins combine the irresistible flavors of cinnamon rolls with the nutritional benefits of protein-packed ingredients. Perfect for a healthy breakfast or post-workout snack, they are soft, moist, and topped with a creamy cinnamon-infused frosting made from light cream cheese and sweeteners. Easy to make and customizable with your choice of protein powder and milk, these muffins offer a delicious way to enjoy a classic treat with added health benefits.

Ingredients

Scale

Muffin Batter

  • 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

Cinnamon Swirl

  • 2 tablespoons granulated sweetener (erythritol, stevia, or sugar)
  • 1 tablespoon cinnamon

Frosting

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

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or line with paper muffin liners to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, vanilla protein powder, coconut flour, granulated sweetener, baking powder, cinnamon, and salt. Stir well to evenly distribute all dry ingredients.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the unsweetened applesauce, milk, egg whites (or whole eggs), melted coconut oil, and vanilla extract until smooth and uniform.
  4. Make Muffin Batter: Pour the wet ingredients into the bowl with dry ingredients, stirring gently until just combined. Avoid overmixing to keep muffins tender.
  5. Prepare Cinnamon Swirl: In a small bowl, mix together the granulated sweetener and cinnamon for the cinnamon swirl layer.
  6. Assemble Muffins: Spoon a tablespoon of muffin batter into each muffin cup. Then sprinkle a small pinch of the cinnamon swirl mixture over the batter. Top with the remaining batter and add a final sprinkle of the cinnamon mixture on top. Use a toothpick or skewer to gently swirl the cinnamon mixture through the batter for a marbled effect.
  7. Bake Muffins: 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. Prepare Frosting: While muffins bake, in a medium bowl, beat together the softened light cream cheese, powdered sweetener, milk, and vanilla extract until creamy and smooth.
  9. Cool and Frost: Once muffins are done, remove from oven and allow to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely. Spread the cream cheese frosting over the cooled muffins before serving.

Notes

  • Use any vanilla protein powder you prefer, either whey or plant-based options work well.
  • Egg whites can be substituted with whole eggs for richer texture.
  • Sweeteners such as erythritol, stevia, or regular sugar can be used depending on your preference and dietary needs.
  • For a dairy-free option, use non-dairy milk and a dairy-free cream cheese alternative.
  • Store muffins in an airtight container in the refrigerator for up to 5 days.
  • These muffins can be frozen for up to 2 months; thaw before frosting and serving.

Keywords: protein muffins, cinnamon roll muffins, healthy breakfast, protein powder muffins, low sugar muffins, easy muffin recipe, gym snack, cinnamon swirl

Find it online: https://todayfoodrecipe.com/cinnamon-roll-protein-muffins-recipe/