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Cinnamon Roll Protein Muffins: A Delicious and Healthy Recipe

Cinnamon Roll Protein Muffins

This recipe transforms the nostalgic comfort of a classic cinnamon roll into a healthy, protein-packed muffin. Using wholesome ingredients like rolled oats, protein powder, and unsweetened applesauce, it creates a tender, moist treat that fuels your day. These muffins are perfect for a quick breakfast, a post-workout refuel, or a healthy dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup rolled oats
  • 1 cup vanilla protein powder (whey or plant-based works well)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup milk (any kind, dairy or non-dairy)
  • 1/4 cup egg whites (or 2 large eggs for a richer muffin)
  • 2 tablespoons coconut flour
  • 2 tablespoons granulated sweetener
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • For the Cinnamon Swirl: 2 tablespoons melted coconut oil
  • For the Cinnamon Swirl: 2 tablespoons granulated sweetener
  • For the Cinnamon Swirl: 1 tablespoon cinnamon
  • For the Cream Cheese Frosting (Optional): 4 ounces light cream cheese, softened
  • For the Cream Cheese Frosting (Optional): 2 tablespoons powdered sweetener
  • For the Cream Cheese Frosting (Optional): 1 tablespoon milk
  • For the Cream Cheese Frosting (Optional): 1/2 teaspoon vanilla extract

Equipment

  • 12-cup muffin tin
  • Paper liners
  • Large bowl
  • Medium-sized bowl
  • Small bowl
  • Spatula
  • Toothpick or skewer
  • Wire rack
  • Hand mixer

Method
 

Instructions
  1. Prep Your Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
  2. Combine the Dry Ingredients: In a large bowl, whisk together the rolled oats, vanilla protein powder, coconut flour, granulated sweetener, baking powder, cinnamon, and salt.
  3. Combine the Wet Ingredients: In a separate, medium-sized bowl, mix the unsweetened applesauce, milk, egg whites (or whole eggs), and vanilla extract until smooth.
  4. Mix Batter: Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula until just combined. Do not overmix.
  5. Prepare the Cinnamon Swirl: In a small bowl, stir together the melted coconut oil, 2 tablespoons of granulated sweetener, and 1 tablespoon of cinnamon until it forms a paste.
  6. Layer the Muffins: Spoon about a tablespoon of batter into each muffin liner, top with about half a teaspoon of the cinnamon swirl mixture, then add more batter to fill liners three-quarters full.
  7. Create the Swirl: Add the remaining cinnamon mixture to the top of each muffin and use a toothpick or skewer to gently swirl it through the batter.
  8. Bake to Perfection: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool Completely: Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.
  10. Whip Up the Frosting: While the muffins cool, beat the softened cream cheese, powdered sweetener, milk, and vanilla extract with a hand mixer until light and fluffy.
  11. Frost and Serve: Once the muffins are completely cool, drizzle or spread the cream cheese frosting over the top.

Notes

The type of protein powder affects texture; whey is lighter, while plant-based is denser and may require extra milk. Let the batter rest for 5 minutes for better texture. Use melted, not hot, coconut oil for the swirl. Cool muffins completely before frosting to prevent melting. For substitutions, almond flour can replace coconut flour, and nuts or raisins can be added. To make it vegan, use plant-based protein, non-dairy milk, and a flax egg.