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Cinnamon Roll Protein Muffins

Cinnamon Roll Protein Muffins: Your Guilt-Free Morning Treat

Enjoy these Cinnamon Roll Protein Muffins, a healthy, protein-packed option for breakfast that satisfies your sweet tooth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups rolled oats gluten-free oats for gluten-free option
  • 1 scoop vanilla protein powder or substitute with whey or plant-based protein
  • 1 cup unsweetened applesauce mashed banana can be a great replacement
  • 1 cup milk dairy or non-dairy like almond, soy, or oat
  • 3 large egg whites or use whole eggs for richer flavor
  • 0.5 cup coconut flour substitute with almond flour, adjust liquids accordingly
  • 0.5 cup granulated sweetener erythritol, stevia, or sugar, adjust to taste
  • 1 tbsp baking powder
  • 1 tbsp cinnamon add nutmeg for an extra twist
  • 2 tsp vanilla extract avoid imitation for best results
  • 0.5 tsp salt
  • 0.25 cup melted coconut oil can substitute melted butter or other oils
For the Optional Glaze
  • 0.5 cup light cream cheese or Greek yogurt for lower-fat option
  • 0.25 cup powdered sweetener erythritol or confectioners' sugar, adjust for desired sweetness
  • 2 tbsp extra milk to achieve desired glaze consistency

Equipment

  • Muffin tin
  • Mixing bowl
  • Whisk
  • small bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners.
  2. In a large mixing bowl, combine rolled oats, protein powder, coconut flour, baking powder, cinnamon, and salt.
  3. Add unsweetened applesauce, milk, egg whites, vanilla extract, and melted coconut oil to the dry ingredients. Whisk until smooth.
  4. Mix additional granulated sweetener, cinnamon, and light cream cheese in a small bowl to make the cinnamon swirl.
  5. Pour half the batter into muffin cups, add a teaspoon of cinnamon-sweetener mix, then top with remaining batter.
  6. Bake for 20 minutes. Test doneness with a toothpick; it should come out clean or with crumbs.
  7. Let cool for 5 minutes, then drizzle with optional glaze before serving.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 7gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 180mgPotassium: 150mgFiber: 3gSugar: 4gCalcium: 50mgIron: 1mg

Notes

For best results, do not overmix the batter and store muffins in an airtight container.

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