Cinnamon Roll Protein Muffins

Introduction

The classic cinnamon roll is a masterpiece of comfort food, but it often comes with a hefty dose of sugar and refined carbohydrates. Our ‘Cinnamon Roll Protein Muffins’ offer the perfect solution: all the warm, gooey flavor of a cinnamon roll, wrapped up in a convenient, macro-friendly muffin. These are ideal for a grab-and-go breakfast, a post-workout snack, or a guilt-free dessert. Utilizing protein powder and wholesome flour alternatives, these muffins are high in protein, helping you stay full longer and support muscle recovery, without sacrificing that signature cinnamon swirl indulgence.

Ingredients

1 cup (120g) Oat Flour or Whole Wheat Flour
½ cup (60g) Vanilla Protein Powder (whey/casein blend recommended)
2 teaspoons Baking Powder
½ teaspoon Salt
½ cup (100g) Granulated Sweetener (Erythritol or Monk Fruit)
2 large Eggs
½ cup (120ml) Unsweetened Almond Milk (or dairy milk)
¼ cup (60g) Plain Greek Yogurt or Applesauce
1 teaspoon Vanilla Extract

For the Cinnamon Swirl:

2 tablespoons (30g) Brown Sugar Substitute (or brown sugar)
1 tablespoon Ground Cinnamon
1 tablespoon Melted Butter or Coconut Oil (15ml)

For the Protein Glaze:

2 tablespoons (15g) Powdered Sweetener (or confectioner’s sugar)
1 scoop (30g) Vanilla Protein Powder
2-4 tablespoons (30-60ml) Milk (add slowly until desired consistency is reached)

Step-by-step Preparation

Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or grease thoroughly.
In a large bowl, whisk together the oat flour, vanilla protein powder, baking powder, salt, and granulated sweetener until fully combined. *Tip: Ensure there are no lumps of protein powder, as they can create a dry texture.*
In a separate medium bowl, whisk the eggs, milk, Greek yogurt/applesauce, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix; a few small lumps are fine.
Prepare the Swirl: Combine the brown sugar substitute, cinnamon, and melted butter/oil in a small dish. Mix until a thick paste forms.
Fill each muffin liner halfway with batter. Dollop about ½ teaspoon of the cinnamon swirl mixture on top of the batter in each cup. Use a toothpick or small knife to gently swirl the cinnamon mixture into the batter once or twice.
Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
Prepare the Glaze: While the muffins cool, whisk together the glaze ingredients. Start with 2 tablespoons of milk and add more slowly until the glaze is thick but pourable. Drizzle generously over the cooled muffins. *Tip: Glazing while the muffins are slightly warm allows the glaze to set better.*

Nutritional Information

Per serving (1 muffin, glazed): Approximately 180-210 calories, 15g protein, 22g carbohydrates, 3g fiber, and 5g fat. These muffins are an excellent source of quick, quality protein, making them ideal for managing hunger and supporting muscle synthesis.

Storage

Store leftover Cinnamon Roll Protein Muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If you plan to freeze them, it is best to do so before adding the glaze. Wrap individual muffins tightly in plastic wrap and place them in a freezer bag for up to 3 months. Reheat gently in the microwave for 15-30 seconds or in the oven for a crispier exterior.

Conclusion

These protein muffins prove that healthy eating doesn’t mean giving up your favorite indulgences. Serve them warm alongside a strong cup of coffee or a protein shake for the perfect balanced breakfast. For a richer flavor, try substituting the vanilla protein powder with a caramel or butterscotch flavor. Enjoy the taste of a cinnamon roll, guilt-free!