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Cinnamon Roll Protein Muffins

Cinnamon Roll Protein Muffins for a Guilt-Free Morning Treat

Enjoy Cinnamon Roll Protein Muffins, a guilt-free twist on a classic, perfect for breakfast or a post-workout snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffins
  • 2 cups Rolled Oats Use gluten-free oats for a gluten-free version
  • 1 scoop Vanilla Protein Powder Can substitute with plant-based protein if dairy-free
  • 1 cup Unsweetened Applesauce Can substitute with mashed banana
  • 0.5 cup Milk Use dairy or non-dairy milk
  • 2 large Egg Whites Can replace with flax eggs for a vegan option
  • 0.5 cup Coconut Flour Can substitute with almond flour
  • 0.5 cup Granulated Sweetener Options include erythritol, stevia, or sugar
  • 1 tbsp Baking Powder
  • 1 tbsp Cinnamon Key spice for flavor
  • 1 tsp Vanilla Extract Consider using vanilla bean paste for intensity
  • 0.25 tsp Salt
  • 0.25 cup Melted Coconut Oil Can replace with olive oil or melted butter
Optional Cream Cheese Frosting
  • 4 oz Cream Cheese Use reduced-fat for a lighter option
  • 0.5 cup Powdered Sweetener
  • 1 tbsp Additional Milk for Frosting Adjust for desired consistency
  • 0.5 tsp Extra Vanilla for Frosting Optional but enhances flavor

Equipment

  • Muffin tin
  • Mixing Bowls
  • Whisk
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a large mixing bowl, combine rolled oats, vanilla protein powder, unsweetened applesauce, milk, and egg whites. Stir until well blended.
  3. Gradually add in coconut flour, granulated sweetener, baking powder, cinnamon, vanilla extract, and salt. Stir until no dry patches remain.
  4. In a separate bowl, mix melted coconut oil, extra sweetener, and extra cinnamon to create the cinnamon swirl.
  5. Spoon half the muffin batter into prepared liners. Drizzle with cinnamon swirl, then top with remaining batter.
  6. Bake for approximately 20 minutes, checking for doneness with a toothpick.
  7. If making cream cheese frosting, blend cream cheese, powdered sweetener, milk, and vanilla until smooth.
  8. Cool muffins for 5 minutes, then frost if desired.

Nutrition

Serving: 1muffinCalories: 130kcalCarbohydrates: 18gProtein: 5gFat: 5gSaturated Fat: 4gSodium: 180mgPotassium: 100mgFiber: 3gSugar: 2gVitamin A: 2IUCalcium: 50mgIron: 1mg

Notes

These muffins are a protein-packed treat that cater to health goals while satisfying sweet cravings. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.

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