Description

These Cinnamon Roll Protein Muffins are a delicious and nutritious twist on classic cinnamon rolls, packed with protein and wholesome ingredients. Perfect for a quick breakfast or snack, they combine rolled oats, vanilla protein powder, and a creamy cinnamon-spiced frosting to satisfy your sweet tooth while fueling your body.

Ingredients

Scale

Muffin Batter

1 cup rolled oats
1 cup vanilla protein powder (whey or plant-based)
1/2 cup unsweetened applesauce
1/4 cup milk (dairy or non-dairy)
1/4 cup egg whites (or 2 large eggs)
2 tablespoons coconut flour
2 tablespoons granulated sweetener (erythritol, stevia, or sugar)
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons melted coconut oil

Cinnamon Swirl

2 tablespoons granulated sweetener (erythritol, stevia, or sugar)
1 tablespoon cinnamon

Cream Cheese Frosting

4 ounces light cream cheese, softened
2 tablespoons powdered sweetener (erythritol or confectioners’ sugar)
1 tablespoon milk (dairy or non-dairy)
1/2 teaspoon vanilla extract

Instructions

Prepare the dry ingredients: In a large bowl, combine the rolled oats, vanilla protein powder, coconut flour, baking powder, cinnamon, salt, and 2 tablespoons granulated sweetener. Mix thoroughly to ensure even distribution of all dry ingredients.
Mix the wet ingredients: In a separate bowl, whisk together the unsweetened applesauce, milk, egg whites (or eggs), melted coconut oil, and vanilla extract until smooth and well combined.
Combine wet and dry mixtures: Slowly add the wet ingredients into the dry ingredients bowl, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
Create the cinnamon swirl: In a small bowl, mix together the remaining 2 tablespoons granulated sweetener with 1 tablespoon cinnamon. Set aside.
Layer the batter and swirl: Spoon half of the batter evenly into muffin cups. Sprinkle half of the cinnamon swirl mixture over the batter. Then add the remaining batter, followed by the rest of the cinnamon mixture on top. Use a toothpick or skewer to gently swirl the cinnamon mixture into the batter for the classic cinnamon roll effect.
Bake the muffins: Preheat the oven to 350°F (175°C). Place the muffin tin in the oven and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the cream cheese frosting: In a medium bowl, beat the softened light cream cheese with powdered sweetener, milk, and vanilla extract until smooth and creamy.
Frost the muffins: Once the muffins are completely cooled, spread a generous amount of cream cheese frosting on top of each muffin. Serve immediately or refrigerate for later enjoyment.

Notes

You can use either whey or plant-based vanilla protein powder depending on dietary preferences.
For a dairy-free version, substitute milk and cream cheese with non-dairy alternatives such as almond milk and vegan cream cheese.
Adjust the amount of sweetener to taste, especially if using sugar instead of erythritol or stevia.
Ensure muffins are completely cooled before frosting to prevent melting of the cream cheese.
These muffins can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: cinnamon roll, protein muffins, high protein breakfast, healthy muffins, cinnamon protein snack