Introduction

These Cinnamon Roll Protein Muffins combine the comforting flavors of cinnamon rolls with the benefits of a protein-packed snack. Perfect for a quick breakfast or a healthy treat, they are moist, flavorful, and easy to make.

A close-up of a cinnamon roll muffin showing three main layers: the bottom layer is a light brown, slightly crispy muffin base with darker specks, wrapped in a white paper muffin liner; the middle layer is a soft, creamy beige muffin dough with a smooth texture; the top layer is a swirl of golden brown cinnamon filling, topped with a crumbly cinnamon sugar mixture scattered unevenly over the surface. The muffin sits on a white plate with a subtle brown rim, placed on a white marbled texture surface, with out-of-focus muffins in the background. 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 filling
1 tablespoon cinnamon – for filling
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

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 blender or food processor, blend the rolled oats until they become a fine flour.
Step 3: In a large bowl, combine the oat flour, protein powder, coconut flour, baking powder, cinnamon, salt, and 2 tablespoons granulated sweetener.
Step 4: In another bowl, whisk together the applesauce, milk, egg whites, melted coconut oil, and vanilla extract.
Step 5: Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing.
Step 6: In a small bowl, mix 2 tablespoons granulated sweetener with 1 tablespoon cinnamon for the cinnamon swirl.
Step 7: Spoon half of the muffin batter evenly into the prepared muffin cups.
Step 8: Sprinkle about half of the cinnamon sugar mixture over the batter in each muffin cup.
Step 9: Spoon the remaining batter on top, then add the rest of the cinnamon sugar mixture, swirling gently with a toothpick or skewer to create a cinnamon roll effect.
Step 10: Bake for 15–18 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool in the tin for 5 minutes, then transfer them to a wire rack.
Step 11: While the muffins cool, prepare the cream cheese frosting by beating the softened cream cheese, powdered sweetener, milk, and vanilla extract until smooth and creamy.
Step 12: Once muffins are cooled, spread or drizzle the cream cheese frosting on top before serving.

Tips & Variations

Use a dairy-free cream cheese and plant-based milk to make this recipe vegan-friendly.
For extra moisture, add a tablespoon of plain Greek yogurt or mashed banana to the batter.
Adjust sweetness by using more or less sweetener according to your taste.
Try adding chopped nuts or raisins inside the muffins for added texture.

Storage

Store the muffins in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months; thaw at room temperature before serving. Reheat refrigerated muffins in the microwave for about 15-20 seconds for a warm treat.

How to Serve

A close-up view of a single cinnamon roll held by a silver fork, showing three visible layers: a golden-brown crust layer at the bottom with a slightly crispy texture, a soft, light beige dough layer in the middle with a slightly crumbly look, and a top spiral layer with dark brown cinnamon swirls covered partially by a creamy white icing that is smooth and thick, placed on a white plate with a slightly rough edge, all set on a white marbled surface with blurred cinnamon rolls 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 other types of protein powder?

Yes, you can use whey, plant-based, or any other protein powder you prefer, but keep in mind that texture and flavor might vary slightly.

Are these muffins suitable for meal prep?

Absolutely! They make a convenient, protein-rich snack or breakfast option that you can prepare in advance and enjoy throughout the week.

Cinnamon Roll Protein Muffins: A Delicious and Healthy Recipe

Print Recipe

★★★★★

4.7 from 90 reviews

These Cinnamon Roll Protein Muffins combine the comforting flavors of cinnamon rolls with a healthy twist, packed with protein and made with wholesome ingredients. Perfect for a nutritious breakfast or snack, they feature a soft, moist texture and a sweet cinnamon cream cheese swirl.

Author: zara
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Fat

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 Roll Swirl

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

Cream Cheese 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

Prepare the muffin batter: In a large bowl, combine rolled oats, vanilla protein powder, coconut flour, baking powder, cinnamon, salt, and granulated sweetener. In a separate bowl, whisk together unsweetened applesauce, milk, egg whites, vanilla extract, and melted coconut oil. Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms.
Mix the cinnamon swirl: In a small bowl, combine the 2 tablespoons granulated sweetener and 1 tablespoon cinnamon. This will be used to create the cinnamon roll effect inside the muffins.
Assemble the muffins: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly. Spoon half of the batter evenly into the muffin cups. Sprinkle a pinch of the cinnamon-sweetener mixture over each filled cup. Then, add the remaining batter on top. Use a toothpick or skewer to gently swirl the cinnamon mixture into the batter for the cinnamon roll pattern.
Bake the muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Prepare the cream cheese frosting: In a small bowl, beat the softened light cream cheese with powdered sweetener, milk, and vanilla extract until smooth and creamy.
Frost the muffins: Once the muffins have cooled, generously spread the cream cheese frosting over the tops of each muffin. Serve immediately or refrigerate until ready to enjoy.

Notes

Use your preferred protein powder, whether whey or plant-based, depending on dietary needs.
You can substitute granulated sweetener with sugar if preferred; adjust sweetness to taste.
For a dairy-free version, choose non-dairy milk and cream cheese alternatives.
These muffins can be stored in an airtight container in the refrigerator for up to 4 days.
Reheat before serving for a warm, fresh-baked taste.

Keywords: Cinnamon Roll, Protein Muffins, Healthy Muffins, Low Sugar, Breakfast, High Protein, Snack