These Cinnamon Roll Protein Muffins are a tasty way to enjoy the flavors of cinnamon rolls in a healthy, muffin form! Packed with protein, they are perfect for breakfast or a snack.
I love how they smell like a bakery when they bake! Plus, they’re easy to grab on busy mornings. Trust me, you’ll want to keep a batch in your kitchen, just in case! 😋
Key Ingredients & Substitutions
Almond Flour: This adds moisture and a nutty flavor. If you have nut allergies, you can use oat flour or whole wheat flour – the texture might vary slightly.
Vanilla Protein Powder: This is key for the protein boost. If you don’t have any, you can swap it with an equal amount of flour, but you’ll lose some protein content.
Coconut Sugar/Brown Sugar: Coconut sugar as a sweeter option is delicious! You can use regular brown sugar or even a sugar substitute like Stevia for fewer calories.
Greek Yogurt: This adds moisture and protein. You can substitute with sour cream or a dairy-free yogurt if you prefer. For a lighter option, use plain yogurt.
How Do You Get the Perfect Cinnamon Swirl in Muffins?
Getting that lovely cinnamon swirl can be tricky, but it’s all about the layering and swirling technique to mimic cinnamon rolls. Here’s how to nail it:
- After pouring in the muffin batter, add a dollop of the cinnamon mixture on top.
- Cover the cinnamon swirl with more batter. This keeps it hidden inside and adds surprises in each bite.
- Gently use a toothpick or skewer to swirl it through the batter, but don’t overmix! You want swirls, not a full mix.
This will create beautiful and tasty marbled muffins that look as good as they taste!
Cinnamon Roll Protein Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 1/4 cups almond flour
- 1/4 cup vanilla protein powder (whey or plant-based)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 3 large eggs
- 1/4 cup unsweetened applesauce
- 1/4 cup plain Greek yogurt
- 1 tsp vanilla extract
- 3 tbsp maple syrup or honey
- 1/4 cup coconut sugar or brown sugar (for cinnamon swirl)
- 2 tsp ground cinnamon (for cinnamon swirl)
- 2 tbsp melted butter or coconut oil (for cinnamon swirl)
For the Glaze:
- 1/4 cup cream cheese, softened
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1 tbsp milk (or as needed for drizzling consistency)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and around 20-22 minutes to bake. After that, let it cool for just a few minutes before drizzling on the glaze. In total, you’re looking at about 40-45 minutes from start to finish—perfect for a quick, nutritious breakfast or treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is important to ensure your muffins bake evenly. Line a muffin tin with paper liners or grease it lightly with cooking spray or oil to prevent sticking.
2. Prepare the Dry Ingredients:
In a medium-sized bowl, whisk together the almond flour, protein powder, baking powder, baking soda, salt, and 1 tsp of cinnamon until fully mixed. This step helps to evenly distribute all the dry ingredients.
3. Mix the Wet Ingredients:
In another bowl, beat together the eggs, unsweetened applesauce, Greek yogurt, vanilla extract, and maple syrup (or honey) until the mixture is smooth and well combined. This will add moisture and flavor to your muffins.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently fold these together until just combined. Be careful not to over-mix, as this can lead to dense muffins.
5. Create the Cinnamon Swirl:
In a small bowl, combine the coconut sugar, 2 tsp cinnamon, and melted butter (or coconut oil). Mix these together to create a thick paste that will give your muffins that signature cinnamon roll taste!
6. Fill the Muffin Cups:
Start by filling each muffin cup about halfway with the muffin batter. Add a small spoonful of the cinnamon swirl mixture on top of the batter in each muffin cup, then cover with the remaining batter. This layering will allow for a nice swirl effect when baked.
7. Swirl the Cinnamon Mixture:
Take a toothpick or skewer and gently swirl the cinnamon mixture into the batter. Just a few swirls will do—you want to create that lovely cinnamon roll effect without fully mixing it in!
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check if they are done, insert a toothpick into the center of a muffin; if it comes out clean, they’re ready!
9. Prepare the Glaze:
While your muffins are baking, make the glaze. In a small bowl, blend together the cream cheese, powdered sugar, vanilla extract, and milk. Mix until smooth and creamy, adjusting the milk as needed to reach your desired drizzling consistency.
10. Drizzle and Serve:
Once the muffins have cooled slightly, drizzle the cream cheese glaze over the tops. Serve warm or at room temperature, and enjoy every delicious bite of your Cinnamon Roll Protein Muffins!
These muffins make for a delightful treat packed with flavor and protein—a perfect on-the-go breakfast or snack option!
Can I Use a Different Type of Flour?
Yes, you can substitute almond flour with oat flour or whole wheat flour, but keep in mind the texture may change slightly. If you use a different flour, you might need to adjust the liquid in the recipe slightly.
How Can I Make These Muffins Lower in Sugar?
You can reduce the amount of coconut sugar or brown sugar used in the cinnamon swirl. Additionally, consider using a sugar substitute like Stevia or erythritol to cut down on sugar without sacrificing flavor.
Can I Prepare the Muffins in Advance?
Absolutely! You can bake the muffins ahead of time and store them in an airtight container in the fridge for up to 4 days. Simply reheat them in the microwave for a few seconds before serving.
What’s the Best Way to Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. You can also freeze them by placing them in a freezer-safe bag for up to 3 months. Make sure to thaw them before enjoying!
