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Cinnamon Roll Protein Muffins Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://spatulaqueen.com/cinnamon-roll-protein-muffins-recipe/