Cinnamon Roll Protein Muffins: Healthy & Delicious Recipe

Introduction

These Cinnamon Roll Protein Muffins are a healthy and delicious twist on a classic favorite. Packed with protein and warm cinnamon flavor, they make a perfect breakfast or snack option. Easy to prepare and naturally sweetened, they’re sure to satisfy your cravings without the guilt.

Ingredients

• 1 cup of rolled oats
• 1 scoop of protein powder
• 1 teaspoon of baking powder
• 2 teaspoons of ground cinnamon
• 2 eggs
• 1 cup of Greek yogurt
• 1/4 cup of maple syrup or honey
• 1/2 cup of unsweetened almond milk
• 2 tablespoons of maple syrup or honey (for cinnamon swirl)
• 1 tablespoon of cinnamon (for cinnamon swirl)
• Chopped walnuts or pecans (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray it with non-stick cooking spray.
2. Step 2: In a large bowl, combine rolled oats, protein powder, baking powder, and ground cinnamon. Mix well to ensure even distribution.
3. Step 3: In another bowl, whisk together eggs, Greek yogurt, maple syrup (or honey), and unsweetened almond milk until smooth.
4. Step 4: Pour the wet ingredients into the dry mixture and stir until just combined. If using nuts, gently fold them in now. Avoid overmixing.
5. Step 5: Divide batter evenly among muffin cups, filling each about three-quarters full.
6. Step 6: In a small bowl, mix maple syrup (or honey) with cinnamon. Drizzle this mixture over each muffin and use a toothpick to swirl it gently into the batter.
7. Step 7: Bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the center comes out clean.
8. Step 8: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For extra texture, add chopped walnuts or pecans to the batter before baking.
• Use your favorite protein powder type—whey, plant-based, or collagen—for customization.
• Substitute almond milk with any milk alternative or regular milk as preferred.
• Try adding a tablespoon of vanilla extract to the wet ingredients for enhanced flavor.

Storage

Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm in the microwave for 15-20 seconds, or enjoy them cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins gluten-free?

Yes, using certified gluten-free rolled oats and a gluten-free protein powder will make these muffins safe for a gluten-free diet.

Can I freeze these muffins?

Absolutely. Wrap muffins individually or store them in a freezer-safe container for up to 3 months. Thaw at room temperature or heat briefly before eating.

Cinnamon Roll Protein Muffins: Healthy & Delicious Recipe

Print Recipe

★★★★★

4.5 from 437 reviews

These Cinnamon Roll Protein Muffins are a healthy and delicious treat, combining the comforting flavors of cinnamon rolls with a protein-packed twist. Made with rolled oats, protein powder, Greek yogurt, and natural sweeteners, these muffins are perfect for a nutritious breakfast or snack.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 18-20 minutes
• Total Time: 28-30 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Dry Ingredients

• 1 cup of rolled oats
• 1 scoop of protein powder
• 1 teaspoon of baking powder
• 2 teaspoons of ground cinnamon

Wet Ingredients

• 2 eggs
• 1 cup of Greek yogurt
• 1/4 cup of maple syrup or honey
• 1/2 cup of unsweetened almond milk

Cinnamon Swirl

• 2 tablespoons of maple syrup or honey
• 1 tablespoon of cinnamon

Optional

• Chopped walnuts or pecans (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray it with non-stick cooking spray.
2. Mix Dry Ingredients: In a large bowl, combine 1 cup of rolled oats, 1 scoop of protein powder, 1 teaspoon of baking powder, and 2 teaspoons of ground cinnamon. Mix well to ensure even distribution.
3. Whisk Wet Ingredients: In another bowl, whisk together 2 eggs, 1 cup of Greek yogurt, 1/4 cup of maple syrup (or honey), and 1/2 cup of unsweetened almond milk until smooth.
4. Combine Mixtures: Pour the wet ingredients into the dry mixture and stir until just combined. Avoid overmixing to keep the muffins tender. If desired, fold in chopped walnuts or pecans now.
5. Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Add Cinnamon Swirl: In a small bowl, mix 2 tablespoons of maple syrup (or honey) with 1 tablespoon of cinnamon. Drizzle this mixture over the batter in each muffin cup, then use a toothpick to swirl it gently into the batter.
7. Bake: Place the muffin tin in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Once baked, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

• You can use honey instead of maple syrup as a natural sweetener.
• Adding nuts like walnuts or pecans provides extra crunch and healthy fats.
• Do not overmix the batter to avoid dense muffins.
• Ensure the muffins are fully cooled before storing to maintain texture.
• Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Keywords: cinnamon roll muffins, protein muffins, healthy muffins, breakfast muffins, Greek yogurt recipes, cinnamon swirl, low fat snacks, protein-packed breakfast