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
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 liners to prevent sticking and ease 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
