Cinnamon Roll Protein Muffins Recipe

Introduction

These Cinnamon Roll Protein Muffins combine the comforting flavors of a cinnamon roll with a healthy protein boost. They’re perfect for a quick breakfast or a satisfying snack that keeps you energized throughout the day.

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
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 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) for frosting
• 1/2 teaspoon vanilla extract for frosting

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. Step 2: In a blender or food processor, pulse the rolled oats until they form a fine flour.
3. Step 3: In a large bowl, combine the oat flour, protein powder, coconut flour, baking powder, cinnamon, salt, and granulated sweetener.
4. Step 4: In a separate bowl, whisk together the applesauce, milk, egg whites (or whole eggs), vanilla extract, and melted coconut oil until smooth.
5. Step 5: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
6. Step 6: For the cinnamon filling, mix the 2 tablespoons granulated sweetener with 1 tablespoon cinnamon in a small bowl.
7. Step 7: Spoon half of the muffin batter evenly into the muffin cups. Sprinkle a small amount of cinnamon sugar filling over each, then top with the remaining batter. Use a toothpick or knife to gently swirl the filling through the batter.
8. Step 8: 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 to a wire rack.
9. Step 9: To make the frosting, combine softened cream cheese, powdered sweetener, milk, and vanilla extract until smooth and creamy.
10. Step 10: Once muffins have cooled completely, spread or pipe the cream cheese frosting over the tops. Serve immediately or store for later.

Tips & Variations

• Use almond or oat milk to keep this recipe dairy-free and vegan-friendly (substitute eggs with flax eggs).
• Add chopped nuts or raisins to the batter for extra texture and flavor.
• Swap vanilla protein powder for unflavored if you prefer a less sweet muffin.
• For a lower-calorie option, omit the frosting or use a light yogurt-based topping.

Storage

Store the muffins in an airtight container in the refrigerator for up to 5 days. They can be enjoyed cold or warmed briefly in the microwave. The cream cheese frosting is best eaten fresh, but leftovers can be refrigerated as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of rolled oats and coconut flour?

Yes, you can substitute with about 1 1/4 cups of all-purpose or whole-wheat flour, but the texture will be different and less dense in protein.

How can I make these muffins vegan?

Replace egg whites with flax or chia eggs (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water per egg), use plant-based milk, and substitute the cream cheese frosting with a vegan alternative.

Cinnamon Roll Protein Muffins Recipe

Print Recipe

★★★★★

4.6 from 150 reviews

These Cinnamon Roll Protein Muffins are a deliciously healthy treat combining the warm, comforting flavors of cinnamon rolls with the added benefits of protein. Made with rolled oats, vanilla protein powder, and a creamy cinnamon cream cheese swirl, they offer a satisfying, low-sugar breakfast or snack option that’s easy to make and perfect for meal prepping.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup rolled oats
• 1 cup vanilla protein powder (whey or plant-based)
• 2 tablespoons coconut flour
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup unsweetened applesauce
• 1/4 cup milk (dairy or non-dairy)
• 1/4 cup egg whites (or 2 large eggs)
• 1/2 teaspoon vanilla extract
• 2 tablespoons melted coconut oil

Sweetener and Flavorings

• 2 tablespoons granulated sweetener (erythritol, stevia, or sugar) – divided
• 1 tablespoon cinnamon (for the swirl)
• 4 ounces light cream cheese, softened
• 2 tablespoons powdered sweetener (erythritol or confectioners’ sugar)
• 1 tablespoon milk (dairy or non-dairy) – for cream cheese mixture
• 1/2 teaspoon vanilla extract (for cream cheese mixture)

Instructions

1. Prepare the muffin batter: In a large mixing bowl, combine the rolled oats, vanilla protein powder, coconut flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the applesauce, milk, egg whites, vanilla extract, and melted coconut oil. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the muffins light.
2. Make the cinnamon cream cheese swirl: In a small bowl, blend the softened cream cheese with 2 tablespoons powdered sweetener, 1 tablespoon milk, 1/2 teaspoon vanilla extract, 2 tablespoons granulated sweetener, and 1 tablespoon cinnamon until smooth and creamy.
3. Fill the muffin tins: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it generously. Spoon about half of the muffin batter into the muffin cups, then add a dollop of the cinnamon cream cheese mixture on top. Layer the remaining muffin batter over the cream cheese layer, then add another small dollop of the cream cheese mixture on top for a marbled effect.
4. Bake the muffins: Place the muffin tin in the preheated oven and bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. The muffins should be golden brown on top and set in the middle.
5. Cool and serve: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature for the best flavor and texture.

Notes

• You can substitute the protein powder with your preferred plant-based or whey protein depending on dietary needs.
• Use coconut oil or any neutral oil for a dairy-free option.
• Sweeteners can be adjusted to taste or omitted if you prefer less sweetness.
• Muffins keep well in an airtight container at room temperature for 2 days or refrigerated up to a week.
• Freeze leftover muffins for up to 2 months and thaw before serving.

Keywords: cinnamon roll muffins, protein muffins, healthy breakfast, low sugar muffins, protein-packed snack