Cinnamon Roll Protein Muffins Recipe

Introduction

These Cinnamon Roll Protein Muffins are a delicious and nutritious twist on a classic treat. Packed with protein and warm cinnamon flavors, they make a perfect breakfast or snack for anyone craving something sweet yet healthy.

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 your oven to 350°F (175°C) and line a muffin tin with 10 muffin liners.
2. Step 2: In a large bowl, whisk together the vanilla 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 the Greek yogurt, maple syrup, almond milk, melted coconut oil, and vanilla extract.
4. Step 4: Pour the wet ingredients into the dry mixture and stir until the batter is smooth and fully combined.
5. Step 5: Mix the coconut sugar and cinnamon in a small bowl to create the cinnamon swirl mixture, making sure it is evenly blended.
6. Step 6: Fill each muffin liner halfway with batter, then sprinkle some of the cinnamon swirl mixture over the batter. Top with the remaining batter, then use a toothpick to gently swirl the cinnamon mix into the muffin batter.
7. Step 7: Bake in the preheated oven for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Step 8: Allow the muffins to cool completely before removing them from the tin.
9. Step 9 (optional): To prepare the vanilla glaze, mix the powdered monk fruit sweetener, almond milk, and vanilla extract until smooth. Adjust the almond milk to reach your desired glaze consistency, then drizzle over the cooled muffins.

Tips & Variations

• For a dairy-free version, substitute Greek yogurt with coconut yogurt and use a plant-based protein powder.
• Try adding chopped nuts or raisins to the batter for extra texture and flavor.
• If you prefer a sweeter muffin, increase the maple syrup slightly or add a touch more cinnamon to the swirl.
• Use a sugar-free syrup or honey as an alternative to maple syrup based on your preference.

Storage

Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 1 week or freeze for up to 2 months. Reheat refrigerated or frozen muffins in the microwave for 20-30 seconds for a warm, fresh taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of protein powder?

Yes, you can substitute vanilla protein powder with another flavor like unflavored or cinnamon, but keep in mind the taste may vary slightly.

What if I don’t have coconut flour?

You can replace coconut flour with additional almond flour, but reduce the amount slightly as coconut flour absorbs more moisture. Start with 2 tablespoons less and adjust as needed for consistency.

Cinnamon Roll Protein Muffins Recipe

---

★★★★★

4.6 from 56 reviews

• Author: Zoe
• Total Time: 32 minutes
• Yield: 10 muffins 1x
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

Delicious Cinnamon Roll Protein Muffins combine the classic flavors of cinnamon rolls with a healthy protein-packed twist. These muffins are moist, soft, and lightly sweetened with maple syrup, perfect for a nutritious breakfast or snack. Featuring almond and coconut flours, Greek yogurt, and a cinnamon swirl, they’re gluten-free and easy to make with an optional vanilla glaze for extra indulgence.

---

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 liners to prevent sticking and ease 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.
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 homogeneous.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients bowl and mix gently until the batter is smooth without overmixing to keep the muffins tender.
5. Prepare Cinnamon Swirl Mixture: In a small bowl, blend the coconut sugar and cinnamon together ensuring the mixture is evenly combined for a consistent swirl flavor.
6. Assemble Muffins: Fill each muffin liner halfway with the batter. Sprinkle a portion of the cinnamon swirl mixture on top of the batter in each liner. Add the remaining batter to fill the liners nearly to the top. Use a toothpick or skewer to swirl the cinnamon sugar mixture into the batter gently to create a marbled effect.
7. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20 to 22 minutes or until a toothpick inserted into the center comes out clean, indicating the muffins are fully cooked.
8. Cool Fried Muffins: Remove the muffins from the oven and allow them to cool completely in the tin or on a wire rack to set their structure and flavor.
9. Prepare Vanilla Glaze (Optional): In a small bowl, mix the sugar-free powdered monk fruit sweetener, 1 to 2 teaspoons of almond milk, and vanilla extract until smooth. Adjust the almond milk amount to achieve your desired glaze thickness.
10. Glaze and Serve: Drizzle the vanilla glaze over the cooled muffins evenly and serve. Enjoy your protein-packed cinnamon roll muffins as a satisfying breakfast or snack.

Notes

• The muffins are naturally gluten-free thanks to the almond and coconut flours used.
• You can substitute maple syrup with honey or agave nectar if preferred.
• For vegan options, replace eggs with flax eggs and use a plant-based yogurt alternative.
• Do not overmix the batter to keep the muffins light and fluffy.
• The glaze is optional but adds a nice touch of sweetness without extra calories when using sugar-free sweetener.
• Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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

Keywords: cinnamon roll protein muffins, protein muffins, gluten free muffins, healthy muffins, breakfast muffins, cinnamon swirl muffins