Introduction

These Cinnamon Roll Protein Muffins combine the comforting flavors of a classic cinnamon roll with the added benefit of protein, making them a perfect snack or breakfast option. Soft, moist, and slightly sweet, they’re easy to make and great for a nutritious treat.

Four cinnamon muffins are shown on a white plate with a speckled design, set on a wooden surface with a white marbled texture. Each muffin has a rough, crumbled top layer with a dark brown cinnamon color and is drizzled with thick, light tan glaze in wavy lines. One muffin in the front has a big bite taken out, revealing a soft, moist, light beige inside with a crumbly texture. The muffins are arranged in a close cluster with the bitten one at the front and the other three slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups whole wheat flour (or oat flour for gluten-free)
1 cup vanilla or unflavored protein powder
1 tbsp baking powder
1 tsp ground cinnamon
½ tsp baking soda
¼ tsp salt
2 large eggs
1 cup unsweetened Greek yogurt
½ cup milk (dairy or almond milk)
¼ cup maple syrup or honey
1 tsp vanilla extract
3 tbsp melted coconut oil or butter

Cinnamon Swirl:

3 tbsp brown sugar or coconut sugar
1 tbsp ground cinnamon
2 tbsp melted butter or coconut oil

Glaze:

¼ cup powdered sugar
1-2 tbsp milk
½ tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well with cooking spray or butter.
Step 2: In a large bowl, whisk together the whole wheat flour, protein powder, baking powder, baking soda, cinnamon, and salt until evenly combined.
Step 3: In a separate bowl, beat the eggs, then add Greek yogurt, milk, maple syrup (or honey), vanilla extract, and melted coconut oil. Mix until smooth and creamy.
Step 4: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula or spoon until just combined. A few lumps are okay; do not overmix.
Step 5: In a small bowl, mix the brown sugar, cinnamon, and melted butter to create the cinnamon swirl filling.
Step 6: Spoon half of the muffin batter evenly into the prepared muffin cups, filling each about halfway. Add a small dollop of the cinnamon swirl mixture on top of the batter in each cup.
Step 7: Add the remaining muffin batter over the cinnamon swirl. Use a toothpick or knife to gently swirl the cinnamon mixture through the batter for a marbled effect.
Step 8: Bake the muffins for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: While the muffins cool, prepare the glaze by mixing powdered sugar, milk, and vanilla extract. Adjust the milk to reach a drizzling consistency.
Step 10: Once the muffins are completely cool, drizzle the glaze over the tops and serve warm or at room temperature.

Tips & Variations

Use oat flour instead of whole wheat flour for a gluten-free option.
Swap maple syrup for honey or agave nectar to adjust sweetness to your preference.
Add chopped nuts or raisins to the cinnamon swirl for extra texture and flavor.
Choose a protein powder that complements the flavor, like vanilla or unflavored whey or plant-based protein.
For a richer glaze, add a small pinch of cinnamon or cream cheese to the icing mixture.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. To reheat, warm in the microwave for about 15-20 seconds until heated through. They also freeze well; thaw at room temperature or warm before serving.

How to Serve

A close-up image shows a cinnamon muffin with one big bite taken out of the front, revealing its light, moist, and crumbly beige inside. The muffin has a golden-brown crust with swirls of dark cinnamon on top and sides, and it is drizzled with creamy white icing in stripes across the top. The muffin sits on a white plate with some glaze droplets on it, and in the background, there are several more similar muffins blurred out on a white marbled surface, along with some cinnamon sticks. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Yes, you can substitute whole wheat flour with oat flour for a gluten-free version or use all-purpose flour if you prefer a lighter texture.

How can I make these muffins vegan?

To make these muffins vegan, replace the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and use a plant-based yogurt and milk. Also, substitute honey or maple syrup with a vegan sweetener and ensure your protein powder is plant-based.