Name: Cinnamon Roll Protein Muffins Recipe
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup vanilla protein powder; 1 cup almond flour; 1/4 cup coconut flour; 1 ½ tsp cinnamon; 1/2 tsp baking soda; 1/4 tsp salt; 2 eggs; 1/4 cup Greek yogurt; 1/4 cup unsweetened almond milk; 2 tbsp melted coconut oil; 1/4 cup maple syrup; 1 tsp vanilla extract; 2 tbsp coconut sugar; 1 tsp cinnamon; 2 tbsp sugar-free powdered monk fruit sweetener; 1-2 tsp almond milk (adjust as needed for glaze consistency); 1/4 tsp vanilla extract

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Introduction

These Cinnamon Roll Protein Muffins combine the comforting flavors of cinnamon rolls with a boost of protein, making them a perfect, nutritious breakfast or snack. Soft, flavorful, and lightly sweetened, they’re easy to make and satisfy both your sweet tooth and your hunger.

This image shows five cinnamon roll muffins on a black tray, all arranged closely together. Each muffin has a golden brown base with a soft, slightly textured surface, and the tops are covered in a creamy, off-white glaze that is swirled to mimic cinnamon rolls. The swirl pattern is lightly dusted with cinnamon powder that adds a speckled, warm brown detail on top of the glaze. The background is softly blurred with a bright white marbled texture, making the muffins the clear focus of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup vanilla protein powder
1 cup almond flour
1/4 cup coconut flour
1/4 cup Greek yogurt
1/4 cup unsweetened almond milk
2 eggs
2 tbsp melted coconut oil
1/4 cup maple syrup
1 tsp vanilla extract
1 ½ tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt

Cinnamon Swirl:

2 tbsp coconut sugar
1 tsp cinnamon

Vanilla Glaze (optional):

2 tbsp sugar-free powdered monk fruit sweetener
1-2 tsp almond milk (adjust as needed for glaze consistency)
1/4 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with 10 liners.
Step 2: In a large bowl, whisk together the protein powder, almond flour, coconut flour, cinnamon, baking soda, and salt.
Step 3: In a separate bowl, beat the eggs, then stir in the Greek yogurt, maple syrup, almond milk, melted coconut oil, and vanilla extract until combined.
Step 4: Combine the wet and dry ingredients and mix until the batter is smooth.
Step 5: In a small bowl, mix the coconut sugar and cinnamon for the swirl until evenly blended.
Step 6: Fill each muffin liner halfway with batter. Sprinkle some of the cinnamon swirl mixture over the batter, then add more batter on top. Use a toothpick to gently swirl the cinnamon mixture into the batter.
Step 7: Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Allow the muffins to cool completely.
Step 8: If using the glaze, mix the powdered monk fruit sweetener, almond milk, and vanilla extract until smooth. Adjust the almond milk to reach your preferred glaze consistency, then drizzle over the cooled muffins before serving.

Tips & Variations

For a dairy-free version, substitute Greek yogurt with coconut yogurt and use a plant-based protein powder.
Add chopped nuts or raisins to the batter for extra texture and flavor.
Adjust the sweetness by using more or less maple syrup according to your taste.
The cinnamon swirl can be enhanced with a pinch of nutmeg for a richer spice flavor.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze them for up to 3 months. To reheat, warm the muffins in the microwave for about 20 seconds or until heated through.

How to Serve

This image shows five cinnamon roll muffins, each in a white paper liner with ridges on the sides. The muffins have a golden-brown color with a textured swirl pattern on top, covered with a light drizzle of white icing that contrasts with the darker cinnamon sugar sprinkle layer. The muffins are arranged on a black wire cooling rack, set against a white marbled surface that softly reflects light, creating a warm and inviting scene. The focus is on the front muffin, making the details of the cinnamon sugar and icing clear and prominent, while the other muffins blur slightly in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein powder?

Yes, you can swap vanilla protein powder for your preferred flavor, but keep in mind that it may slightly alter the taste and texture.

Are these muffins suitable for a low-carb diet?

They are relatively low in carbs thanks to almond and coconut flours, but the maple syrup adds some carbs. You can reduce or omit the syrup to lower the carb content.