Cinnamon Roll Protein Muffins (Printable)
Fluffy protein muffins with warm cinnamon swirls for a healthy breakfast.
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups oat flour
02 - 1/2 cup vanilla protein powder
03 - 1/3 cup coconut sugar or brown sugar
04 - 1 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 1/2 teaspoons ground cinnamon
→ Wet Ingredients
08 - 1 cup plain Greek yogurt
09 - 2 large eggs
10 - 1/3 cup milk of choice
11 - 1/4 cup melted coconut oil or unsalted butter
12 - 2 teaspoons vanilla extract
→ Cinnamon Swirl
13 - 1/4 cup coconut sugar or brown sugar
14 - 2 teaspoons ground cinnamon
15 - 1 tablespoon melted butter
→ Optional Icing
16 - 1/2 cup powdered sugar
17 - 1-2 tablespoons milk
# How To Make It:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - In a large bowl, whisk together oat flour, protein powder, sugar, baking powder, baking soda, salt, and cinnamon until well blended.
03 - In a separate bowl, whisk Greek yogurt, eggs, milk, melted coconut oil or butter, and vanilla extract until smooth and fully combined.
04 - Add wet ingredients to dry ingredients and mix gently until just combined. Do not overmix—some small lumps are acceptable.
05 - In a small bowl, mix together coconut sugar, cinnamon, and melted butter until a uniform paste forms.
06 - Fill each muffin cup halfway with batter. Add a small spoonful of the cinnamon swirl mixture to each cup. Top with remaining batter, then swirl gently with a toothpick to create marble patterns.
07 - Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Let muffins cool in the tin for 5 minutes, then carefully transfer to a wire rack to cool completely.
09 - For icing, whisk powdered sugar with milk until a smooth, drizzling consistency is reached. Drizzle over cooled muffins before serving.
# Expert Suggestions:
01 -
- You get that cozy cinnamon roll experience in a fraction of the time with way less cleanup
- Each muffin packs 8 grams of protein but tastes like something from a coffee shop
02 -
- Overmixing the batter makes tough muffins—fold until just combined and walk away
- The swirl sinks if your batter is too thin, so do not add extra liquid
03 -
- Warm your Greek yogurt slightly if it has been in the fridge—it mixes into the batter much more easily
- The swirl is easiest to work with when the butter has cooled slightly but is still liquid