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Cinnamon Roll Protein Muffins Recipe

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★★★★★

4.8 from 87 reviews

These Cinnamon Roll Protein Muffins blend the delightful flavors of cinnamon rolls with the added benefit of protein, making them a perfect nutritious snack or breakfast option. Made with vanilla protein powder, almond and coconut flours, and sweetened naturally with maple syrup and coconut sugar, these muffins feature a cinnamon swirl and an optional vanilla glaze for an extra indulgence without compromising on health.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with 10 muffin liners to prepare for baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the vanilla protein powder, almond flour, coconut flour, cinnamon, baking soda, and salt until well combined.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly, then add Greek yogurt, maple syrup, almond milk, melted coconut oil, and vanilla extract; mix until smooth and uniform.
  4. Combine Wet and Dry: Slowly incorporate the wet ingredients into the dry ingredients, mixing gently until you achieve a smooth batter without lumps.
  5. Prepare Cinnamon Swirl: In a small bowl, mix together the coconut sugar and cinnamon thoroughly to create the cinnamon swirl mixture.
  6. Fill Muffin Liners: Spoon batter into each muffin liner until halfway full. Sprinkle some cinnamon swirl mixture over the batter, then fill the liners the rest of the way with more batter.
  7. Swirl the Cinnamon: Using a toothpick or skewer, gently swirl the cinnamon sugar mixture into the batter to create a marbled effect.
  8. Bake Muffins: Place the muffin tin in the preheated oven and bake for 20–22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  9. Cool Muffins: Remove the muffins from the oven and allow them to cool completely in the tin before removing or glazing.
  10. Prepare Glaze (Optional): In a small bowl, mix the sugar-free powdered monk fruit sweetener, vanilla extract, and 1 tsp almond milk, adding more almond milk as needed to reach a smooth, drizzle-able consistency.
  11. Glaze Muffins: Drizzle the vanilla glaze over the cooled muffins and serve. Enjoy your protein-packed cinnamon roll muffins!

Notes

  • You can substitute almond flour with oat flour for a different texture but protein content may vary.
  • Ensure not to overmix the batter to keep the muffins tender.
  • The vanilla glaze is optional but adds extra sweetness and flavor without added sugar.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a vegan version, substitute eggs with flax eggs and Greek yogurt with plant-based yogurt.

Keywords: cinnamon roll muffins, protein muffins, healthy breakfast, low fat muffins, cinnamon swirl, vanilla glaze, almond flour muffins

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