Cinnamon Roll Protein Muffins Recipe

Introduction

If you love the warm, comforting flavors of cinnamon rolls but want a healthier twist, these Cinnamon Roll Protein Muffins are just the treat you need. Packed with protein and wholesome ingredients, they’re perfect for breakfast or a nutritious snack. Enjoy all the taste with less guilt and more energy.

Ingredients

• 1 cup vanilla protein powder
• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup Greek yogurt
• 1/4 cup unsweetened almond milk
• 2 eggs
• 2 tbsp melted coconut oil
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 ½ tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt

Cinnamon Swirl:

• 2 tbsp coconut sugar
• 1 tsp cinnamon

Vanilla Glaze (optional):

• 2 tbsp sugar-free powdered monk fruit sweetener
• 1-2 tsp almond milk (adjust as needed for glaze consistency)
• 1/4 tsp vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with 10 liners.
2. Step 2: In a large bowl, whisk together the protein powder, almond flour, coconut flour, cinnamon, baking soda, and salt until well combined.
3. Step 3: In a separate bowl, beat the eggs, then stir in Greek yogurt, maple syrup, almond milk, melted coconut oil, and vanilla extract.
4. Step 4: Pour the wet ingredients into the dry ingredients and mix until smooth.
5. Step 5: In a small bowl, combine coconut sugar and cinnamon for the cinnamon swirl, mixing thoroughly.
6. Step 6: Fill each muffin liner halfway with batter. Sprinkle a little cinnamon swirl mixture on top, then add more batter to fill the liner. Use a toothpick to gently swirl the cinnamon mixture into the batter.
7. Step 7: Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.
8. Step 8: Allow the muffins to cool completely in the tin before removing.
9. Step 9 (optional): For the vanilla glaze, mix powdered sweetener, almond milk, and vanilla extract until smooth. Adjust the almond milk to reach your desired consistency, then drizzle over cooled muffins.

Tips & Variations

• Use your favorite protein powder, but vanilla works best to complement the cinnamon flavor.
• For added texture, sprinkle chopped nuts or raisins into the batter before baking.
• If you prefer a sweeter muffin, increase the maple syrup slightly or add more cinnamon sugar to the swirl.
• Gluten-free and grain-free, these muffins are suitable for many dietary needs; ensure your protein powder aligns with your preferences.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week or freeze for up to 3 months. Reheat in the microwave for 15–20 seconds or enjoy them cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Yes, almond and coconut flours give these muffins their texture and flavor, but you can experiment with oat flour or all-purpose flour. Keep in mind the texture and moisture may vary.

Is it necessary to add the cinnamon swirl?

The cinnamon swirl adds that classic cinnamon roll touch and visual appeal, but you can skip it if you’re short on time or prefer a simpler muffin.

Cinnamon Roll Protein Muffins Recipe

---

★★★★★

4.4 from 67 reviews

• Author: Sarah
• Total Time: 32 minutes
• Yield: 10 muffins 1x
• Diet: Low Fat

Pin Recipe

Print Recipe

Description

Cinnamon Roll Protein Muffins are a nutritious twist on the classic cinnamon roll, combining the warm, comforting flavors of cinnamon and vanilla with a high-protein, low-sugar formula. These muffins are perfect for a healthy breakfast, a post-workout snack, or a wholesome treat that satisfies your sweet tooth without the guilt. Made with almond and coconut flours, protein powder, and a cinnamon sugar swirl, they offer a balanced mix of protein, fiber, and healthy fats, all baked to moist, fluffy perfection and optionally topped with a light vanilla glaze.

---

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup vanilla protein powder
• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup Greek yogurt
• 1/4 cup unsweetened almond milk
• 2 eggs
• 2 tbsp melted coconut oil
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 ½ tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt

Cinnamon Swirl

• 2 tbsp coconut sugar
• 1 tsp cinnamon

Vanilla Glaze (Optional)

• 2 tbsp sugar-free powdered monk fruit sweetener
• 1–2 tsp almond milk (adjust as needed for glaze consistency)
• 1/4 tsp vanilla extract

---

Instructions

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with 10 muffin liners to ensure easy removal and minimal cleanup.
2. Mix Dry Ingredients: In a large bowl, whisk together the vanilla protein powder, almond flour, coconut flour, cinnamon, baking soda, and salt until evenly combined to create a uniform dry mixture.
3. Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Then stir in Greek yogurt, maple syrup, unsweetened almond milk, melted coconut oil, and vanilla extract until the mixture is smooth and well blended.
4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl and mix gently until the batter is smooth and homogenous, avoiding overmixing to maintain a tender texture.
5. Prepare Cinnamon Swirl Mixture: In a small bowl, combine coconut sugar with cinnamon. Mix thoroughly to ensure the cinnamon is evenly distributed throughout the sugar for a consistent swirl flavor.
6. Fill Muffin Liners and Add Swirl: Spoon the batter halfway into each muffin liner. Sprinkle a small amount of the cinnamon sugar mixture over the batter, then add more batter to fill the liners. Use a toothpick or skewer to gently swirl the cinnamon sugar into the batter, creating a marbled cinnamon effect.
7. Bake: Place the muffin tin in the preheated oven and bake for 20–22 minutes, or until a toothpick inserted in the center of a muffin comes out clean, indicating they are fully baked.
8. Cool Muffins: Allow the muffins to cool completely in the pan on a wire rack before removing or glazing to prevent them from breaking apart.
9. Prepare Vanilla Glaze (Optional): Mix sugar-free powdered monk fruit sweetener with 1-2 teaspoons of almond milk and vanilla extract in a small bowl. Adjust almond milk quantity to get your desired glaze consistency. Drizzle the glaze over the cooled muffins and enjoy.

Notes

• Use a toothpick to check for doneness; it should come out clean to avoid undercooked centers.
• For a dairy-free version, substitute Greek yogurt with a non-dairy yogurt alternative.
• Adjust the maple syrup to your preferred sweetness level, but keep in mind it affects moisture and texture.
• The cinnamon swirl adds that classic cinnamon roll flavor and a slight crunch—do not skip it.
• Glaze is optional but adds a lovely sweetness and visual appeal to the muffins.
• Store muffins in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• These muffins freeze well; thaw before serving.

• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American

Keywords: Cinnamon Roll Protein Muffins, high-protein muffins, healthy cinnamon roll recipe, low sugar muffins, protein-packed breakfast, gluten-free muffins, almond flour muffins, coconut flour muffins