Cinnamon Roll Protein Muffins Recipe

Introduction

Enjoy the warm, gooey flavors of cinnamon rolls in a healthy, protein-packed muffin form. These Cinnamon Roll Protein Muffins are perfect for breakfast, snacks, or a post-workout treat that satisfies cravings while fueling your body.

Ingredients

• 1 cup whole wheat flour
• 1 scoop vanilla protein powder
• 1/2 cup rolled oats
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 1/4 cup brown sugar
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1/2 cup almond milk

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining with parchment liners or lightly greasing it to prevent sticking.
2. Step 2: In a large mixing bowl, combine the whole wheat flour, vanilla protein powder, rolled oats, baking powder, ground cinnamon, and brown sugar. Whisk until fully mixed and free of clumps.
3. Step 3: In a separate bowl, whisk together the eggs, unsweetened applesauce, and almond milk until smooth and well combined.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. It’s okay if the batter is a little lumpy—this helps keep the muffins light and fluffy.
5. Step 5: Scoop the batter into the muffin cups, filling each about two-thirds full to allow room for rising.
6. Step 6: Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden on top.
7. Step 7: Remove muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use gluten-free flour blend to make these muffins gluten-free.
• Swap almond milk for any plant-based milk or regular milk as preferred.
• Replace eggs with flax eggs to make a vegan version.
• Add chopped nuts like walnuts or pecans for extra crunch.
• Mix in dried fruits such as raisins or cranberries for added sweetness.
• Enhance flavor with a pinch of nutmeg or a dash of vanilla extract.
• Try a simple icing of powdered sugar and milk drizzled over cooled muffins for extra indulgence.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. Make sure muffins are completely cooled before freezing, and wrap tightly. Reheat by microwaving for 15–20 seconds or thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of protein powder?

Yes, you can use any protein powder you prefer. Just note that flavors and textures may vary depending on the type chosen.

Are these muffins suitable for meal prep?

Absolutely! They store well and are perfect for grab-and-go breakfasts or snacks throughout the week.

Can I make these muffins vegan?

Yes, substitute eggs with flax eggs and use plant-based milk like almond milk to make these muffins vegan-friendly.

How can I enhance the flavor even more?

Consider adding vanilla extract or mixing in some chocolate chips for an extra delicious twist.

Cinnamon Roll Protein Muffins Recipe

Print Recipe

★★★★★

4.7 from 69 reviews

Enjoy the warm, gooey flavors of cinnamon rolls in a healthy, protein-packed muffin form. These Cinnamon Roll Protein Muffins are perfect for breakfast, snacks, or post-workout treats, combining whole wheat flour, rolled oats, vanilla protein powder, and cinnamon for a delicious and nutritious baked good that keeps you full and satisfied.

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

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup whole wheat flour
• 1 scoop vanilla protein powder
• 1/2 cup rolled oats
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 1/4 cup brown sugar

Wet Ingredients

• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1/2 cup almond milk

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare your muffin tin by lining it with parchment liners or lightly greasing it to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together whole wheat flour, vanilla protein powder, rolled oats, baking powder, ground cinnamon, and brown sugar until well combined with no clumps.
3. Combine Wet Ingredients: In a separate bowl, whisk the eggs, unsweetened applesauce, and almond milk together until the mixture is smooth and evenly blended.
4. Fold Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula until just combined, leaving a few lumps to keep the muffins light and fluffy; avoid overmixing.
5. Fill the Muffin Tin: Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full. Optionally, top with chopped nuts or dried fruit if desired.
6. 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. The muffins should be golden brown and spring back lightly when pressed.
7. Cool and Serve: Remove from oven and let muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely to avoid soggy bottoms.

Notes

• Ingredients at room temperature improve mixing and texture.
• Don’t overmix; some lumps are normal and keep muffins light.
• Watch baking time carefully; start checking at 18 minutes.
• For extra flavor, drizzle cooled muffins with icing made from powdered sugar and milk.
• Store at room temperature in an airtight container up to 3 days or freeze up to 3 months.
• Reheat muffins in microwave for 15-20 seconds or thaw overnight if frozen.
• Gluten-free flour and flax eggs can be used for gluten-free or vegan versions.

Keywords: cinnamon roll muffins, protein muffins, healthy muffins, breakfast muffins, whole wheat muffins, cinnamon protein muffins, post-workout snack