Description
These Cinnamon Roll Protein Muffins are a game-changer, combining the beloved flavors of cinnamon rolls into a convenient, protein-packed muffin. Enjoy them guilt-free any day of the week for breakfast or a snack!
Ingredients
Scale
- 1/2 to 3/4 cup (roughly 40-60g) vanilla-flavored protein powder
- 1 cup finely ground oat flour or high-quality almond flour
- 1/4 cup granulated erythritol or monk fruit/stevia blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 whole egg
- 1 egg white
- 1/2 cup unsweetened plain Greek yogurt
- 1/4 cup unsweetened almond milk
- 1 tablespoon melted light butter or coconut oil (optional)
- 1/4 cup light brown sugar or brown sugar alternative
- 1 tablespoon melted light butter or coconut oil for the swirl
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1/4 cup vanilla protein powder for glaze
- 1/4 cup powdered sweetener (like powdered erythritol or confectioners' style monk fruit)
- 1–2 tablespoons milk for glaze
- 1–2 tablespoons light cream cheese (optional for glaze)
Instructions
- Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease it well.
- In a large mixing bowl, combine the oat flour, protein powder, granulated sweetener, baking powder, baking soda, and a pinch of salt. Whisk to ensure everything is evenly distributed.
- In a separate medium bowl, whisk together the whole egg, egg white, Greek yogurt, melted light butter (if using), vanilla extract, and almond milk until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined, avoiding overmixing.
- In a small bowl, whisk together the brown sugar, ground cinnamon, and melted light butter or coconut oil until it forms a thick paste.
- Spoon about 1-2 tablespoons of the muffin batter into each prepared muffin cup, filling them halfway.
- Drop about 1/2 to 1 teaspoon of the cinnamon swirl mixture on top of the batter in each cup.
- Spoon the remaining muffin batter over the cinnamon swirl, filling each cup about two-thirds to three-quarters full.
- With a toothpick or skewer, gently swirl the cinnamon mixture into the batter with a figure-eight motion.
- Transfer the muffin tin to your preheated oven and bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- While the muffins are cooling, prepare the protein glaze by whisking together the vanilla protein powder, powdered sweetener, and milk until smooth.
- Once the muffins are completely cool, drizzle the glaze generously over the tops.
- Prep Time: 15 mins
- Cook Time: 22 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 30 mg
Keywords: Avoid overmixing the batter to keep muffins tender. Use a good quality protein powder for the best texture and flavor. Ensure the cinnamon swirl mixture is thick enough to sit on top of the batter without sinking.