Cinnamon Roll Protein Muffins (Printable)
Fluffy muffins with warm cinnamon swirls, packing 8g protein each for a satisfying breakfast.
# What you'll 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 tsp baking powder
05 - 1/2 tsp baking soda
06 - 1/2 tsp salt
07 - 1 1/2 tsp 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 tsp vanilla extract
→ Cinnamon Swirl
13 - 1/4 cup coconut sugar or brown sugar
14 - 2 tsp ground cinnamon
15 - 1 tbsp melted butter
→ Optional Icing
16 - 1/2 cup powdered sugar
17 - 1-2 tbsp milk
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - In a large mixing bowl, whisk together oat flour, protein powder, coconut sugar, baking powder, baking soda, salt, and ground 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 incorporated.
04 - Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined—do not overmix or muffins will become dense.
05 - In a small bowl, stir together coconut sugar, cinnamon, and melted butter until mixture forms a crumbly paste.
06 - Divide batter evenly among 12 muffin cups, filling each halfway. Add a spoonful of cinnamon swirl mixture to each cup, then top with remaining batter. Swirl gently with a toothpick to distribute.
07 - Bake for 18-20 minutes until tops are golden and a toothpick inserted into the center comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
09 - Whisk powdered sugar with 1-2 tablespoons milk until smooth drizzling consistency is reached. Drizzle over cooled muffins before serving.
# Expert Suggestions:
01 -
- You get that gooey cinnamon roll experience without the post-sugar crash or hours of dough rising time
- These muffins freeze beautifully, making them perfect for busy weekday breakfasts
02 -
- Overmixing is the enemy here, it activates the gluten and makes protein muffins tough instead of tender
- The cinnamon swirl sinks if the batter is too thin, so do not add extra milk beyond what the recipe calls for
03 -
- Room temperature ingredients blend more smoothly and prevent the coconut oil from solidifying into tiny lumps
- Let the batter rest for 10 minutes before scooping, it helps the oat flour hydrate fully