Cinnamon Roll Muffins Recipe

Introduction

Cinnamon Roll Muffins are a delightful twist on the classic breakfast treat, combining the warm flavors of cinnamon with a convenient muffin form. These muffins are moist, flavorful, and perfect for a quick morning snack or a cozy brunch. Plus, they include wholesome ingredients like oats and applesauce for added nutrition.

Ingredients

• 1 cup rolled oats
• 1 scoop vanilla protein powder
• 1 tablespoon ground cinnamon
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/4 cup milk of choice
• Optional: chopped nuts or raisins

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. Step 2: In a blender or food processor, pulse the rolled oats until they become a fine flour-like texture.
3. Step 3: In a large bowl, combine the oat flour, vanilla protein powder, ground cinnamon, and baking powder.
4. Step 4: In another bowl, whisk together the eggs, honey or maple syrup, applesauce, vanilla extract, and milk until smooth.
5. Step 5: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Fold in optional chopped nuts or raisins if using.
6. Step 6: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Step 7: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a richer cinnamon flavor, swirl a cinnamon-sugar mixture into the batter before baking.
• Substitute the protein powder with almond flour for a nutty taste and to keep it protein-rich.
• Use dairy or plant-based milk according to your preference; almond or oat milk works well.
• Add a drizzle of cream cheese glaze on top for a classic cinnamon roll experience.
• Mix in chopped apples or dried cranberries for extra texture and sweetness.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat gently in the microwave for about 15 seconds or warm in a toaster oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins gluten-free?

Yes, ensure your rolled oats and protein powder are labeled gluten-free. This recipe naturally avoids wheat flour, making it suitable for a gluten-sensitive diet.

Can I freeze these muffins?

Absolutely. Wrap each muffin individually or place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw at room temperature or warm in the microwave before eating.

Cinnamon Roll Muffins Recipe

Print Recipe

★★★★★

5 from 81 reviews

These Cinnamon Roll Muffins provide a healthier twist on the classic cinnamon roll flavor, packed with rolled oats, vanilla protein powder, and naturally sweetened with honey or maple syrup. Perfect for a nutritious breakfast or snack, they are moist, flavorful, and easy to make.

• Author: Isabella
• 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 1x2x3x

Dry Ingredients

• 1 cup rolled oats
• 1 scoop vanilla protein powder
• 1 tablespoon ground cinnamon
• 1 teaspoon baking powder

Wet Ingredients

• 1/4 cup honey or maple syrup
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1/2 teaspoon vanilla extract
• 1/4 cup milk of choice

Optional Add-ins

• Chopped nuts or raisins

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining with paper muffin cups to ensure easy removal of the muffins.
2. Mix Dry Ingredients: In a medium bowl, combine rolled oats, vanilla protein powder, ground cinnamon, and baking powder. Stir well to evenly distribute the leavening and spices.
3. Combine Wet Ingredients: In a separate large bowl, whisk together honey or maple syrup, eggs, unsweetened applesauce, vanilla extract, and milk until smooth and fully blended.
4. Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients bowl, stirring gently until just combined. Do not overmix to maintain a light texture.
5. Add Optional Ingredients: Fold in chopped nuts or raisins if using, stirring lightly to incorporate without breaking the mix.
6. Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
7. Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool: Remove muffins from oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely, enhancing their texture and flavor.

Notes

• You can substitute vanilla protein powder with any flavor you prefer, but vanilla complements cinnamon well.
• Adjust sweetness by using more or less honey or maple syrup according to taste.
• Milk of choice can be dairy or plant-based, depending on dietary preferences or allergies.
• Storing muffins in an airtight container will keep them fresh for up to 3 days at room temperature, or up to a week in the refrigerator.
• For a vegan version, replace eggs with flax eggs and ensure the protein powder is plant-based.

Keywords: cinnamon roll muffins, healthy muffins, protein muffins, breakfast muffins, cinnamon oats muffins