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Cinnamon Roll Protein Muffins

Cinnamon Roll Protein Muffins
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★★★★★

5 from 22 reviews

These Cinnamon Roll Protein Muffins combine the comforting flavors of a classic cinnamon roll with a protein-packed twist, making them an ideal nutritious breakfast or snack option. Soft, moist, and lightly sweetened with maple syrup, these muffins feature a delightful cinnamon swirl and an optional creamy topping for added indulgence without the guilt.

Ingredients

Scale

Wet Ingredients

  • 2 large eggs
  • 240 ml plain Greek yogurt (nonfat or low-fat)
  • 80 ml unsweetened almond milk
  • 60 ml unsweetened applesauce
  • 60 ml maple syrup or honey
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 100 grams oat flour (or finely ground oats)
  • 60 grams vanilla protein powder (whey or plant-based)
  • 35 grams coconut flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Cinnamon Swirl

  • 2 tablespoons coconut sugar or brown sugar
  • 1 1/2 teaspoons ground cinnamon

Cream Cheese Topping (Optional)

  • 60 grams low-fat cream cheese, softened
  • 30 grams Greek yogurt
  • 15 ml maple syrup

Instructions

  1. Prepare Oven and Muffin Tin: Preheat the oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners or lightly grease the wells to prevent sticking.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, Greek yogurt, almond milk, unsweetened applesauce, maple syrup, and vanilla extract until smooth and well combined.
  3. Combine Dry Ingredients: In a separate bowl, mix the oat flour, vanilla protein powder, coconut flour, baking powder, baking soda, and salt until evenly incorporated.
  4. Incorporate Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix to keep the muffins tender.
  5. Prepare Cinnamon Swirl: In a small bowl, combine the coconut sugar and ground cinnamon to create the cinnamon-sugar mixture for the swirl.
  6. Layer Muffin Batter and Swirl: Spoon batter to fill each muffin cup halfway. Sprinkle a portion of the cinnamon-sugar mixture over the batter, then add the remaining batter on top. Swirl gently with a toothpick or skewer to create a marbled cinnamon effect.
  7. Bake Muffins: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  8. Optional Cream Cheese Topping: For an extra creamy topping, blend the softened cream cheese, Greek yogurt, and maple syrup until smooth. Drizzle over cooled muffins before serving if desired.

Notes

  • Use plain Greek yogurt for best results; nonfat or low-fat options reduce fat content.
  • Oat flour can be made by finely grinding rolled oats in a blender or food processor.
  • Choose your preferred protein powder: whey or plant-based both work well.
  • Do not overmix batter to ensure muffins stay moist and tender.
  • Muffins can be stored in an airtight container in the refrigerator for up to 5 days.
  • Freeze leftovers individually wrapped for up to 3 months; thaw before eating.
  • Adjust sweetness by varying the amount of maple syrup or honey according to taste.

Nutrition

Keywords: cinnamon roll muffins, protein muffins, healthy muffins, breakfast muffins, low fat protein muffin, Greek yogurt muffins, cinnamon swirl, easy baked snack

Find it online: https://tastygenius.com/cinnamon-roll-protein-muffins/