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Cinnamon Roll Protein Muffins

Cinnamon Roll Protein Muffins: Guilt-Free Breakfast Bliss

Cinnamon Roll Protein Muffins are a healthy, protein-packed breakfast option that combines indulgent flavors with guilt-free ingredients.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups Rolled Oats Can replace with oat flour for a smoother texture
  • 1 scoop Vanilla Protein Powder Use whey or plant-based for dietary preferences
  • 1 cup Unsweetened Applesauce Can substitute with mashed bananas
  • 1 cup Milk (Dairy or Non-Dairy) Almond or oat milk for dairy-free
  • 3 large Egg Whites Can use large eggs; substitute with flax eggs for vegan
  • 1/4 cup Coconut Flour Almond flour can be used in lesser quantity
  • 1/2 cup Granulated Sweetener Erythritol or stevia for low-calorie options
  • 1 tbsp Baking Powder Ensure freshness for optimal rise
  • 1 tbsp Cinnamon Nutmeg or cardamom can be added for deeper flavor
  • 1 tsp Vanilla Extract Can swap with almond extract if desired
  • 1/2 tsp Salt Balances sweetness
  • 1/4 cup Melted Coconut Oil Vegetable oil can be a substitute
For the Filling
  • 2 tbsp Additional Sweetener
  • 1 tbsp Cinnamon
For the Optional Frosting
  • 4 oz Cream Cheese Greek yogurt can be a lower-calorie alternative
  • 1/2 cup Powdered Sweetener Replace with coconut cream for vegan option

Equipment

  • Muffin tin
  • mixing bowls
  • Whisk
  • Serving Plate

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare a muffin tin with liners to prevent sticking.
  2. In a large mixing bowl, combine rolled oats, vanilla protein powder, unsweetened applesauce, milk, and egg whites. Add in coconut flour, sweetener, baking powder, cinnamon, vanilla extract, and salt. Stir gently until just combined.
  3. In a separate bowl, whisk together melted coconut oil, additional sweetener, and cinnamon to create the filling.
  4. Fill each muffin cup halfway with the batter, add a spoonful of the cinnamon filling, then cover with more batter until three-quarters full.
  5. Bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
  6. Prepare the optional frosting by beating cream cheese with powdered sweetener, a splash of milk, and vanilla extract until smooth.
  7. Cool muffins in the pan for about 5 minutes, then transfer to a wire rack. Frost if desired.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 15gProtein: 7gFat: 4gSaturated Fat: 3gMonounsaturated Fat: 1gSodium: 100mgPotassium: 150mgFiber: 2gSugar: 3gCalcium: 5mgIron: 5mg

Notes

Store muffins in an airtight container in the fridge for up to 1 week, or freeze for longer storage.

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