Description
Cinnamon Roll Protein Muffins are soft, fluffy, and packed with protein. With a subtle cinnamon-sugar swirl, they’re perfect for breakfast, snacks, or post-workout fuel.
Ingredients
1 1/2 cups oat flour (or finely ground oats)
1/2 cup protein powder (vanilla or unflavored)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 cup Greek yogurt
1/4 cup unsweetened applesauce
2 eggs
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
Cinnamon Swirl:
2 tablespoons brown sugar
1 teaspoon ground cinnamon
Instructions
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
2. In a large bowl, whisk together oat flour, protein powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, mix Greek yogurt, applesauce, eggs, honey (or maple syrup), and vanilla extract.
4. Add wet ingredients to dry ingredients and stir until just combined.
5. In a small bowl, mix brown sugar and cinnamon for the swirl.
6. Fill muffin cups halfway with batter, sprinkle a little cinnamon-sugar mixture, then top with remaining batter.
7. Use a toothpick or skewer to gently swirl the cinnamon-sugar into the batter.
8. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow muffins to cool for 5 minutes before transferring to a wire rack.
Notes
Swap oat flour for almond flour for a nutty flavor.
Add mini chocolate chips or raisins for extra sweetness.
Use dairy-free yogurt to make it vegan-friendly.
Top with a light cream cheese glaze for a true cinnamon roll experience.
Store in an airtight container to maintain softness.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 25 mg