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

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

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.
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.
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.
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.
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.
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.
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.
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.
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