Cinnamon Roll Protein Muffins Recipe
Healthy Breakfast Treat Breakfast & Brunch.
Warm, gooey cinnamon roll flavor packed into a healthy, easy-to-make protein muffin. Perfect for breakfast on the go.
I used to save cinnamon rolls for a lazy Sunday morning. The whole process felt like such a special, big production. But then I started thinking, why can't I have that cozy flavor on a regular Tuesday? I wanted something easy, something I could grab from the freezer on my way out the door. So, I started playing around in the kitchen. After a few tries, these little muffins were born. They have all the soul of a classic cinnamon roll, honestly, but without any of the fuss. Just pure, simple comfort.
Why You'll Fall in Love with These Muffins
- •They have all the cozy flavor of a cinnamon roll but are so much healthier.
- •Packed with protein to actually keep you full until lunchtime.
- •So, so easy to make. One bowl for dry, one for wet. That's it.
- •They're perfect for meal prep and freeze beautifully.
- •Your whole house will smell absolutely incredible while they bake.
- •They are completely nut-free, making them a great choice for school snacks.
Wow. I made a double batch of these over the weekend, and they were a lifesaver all week! My kids loved them, and I felt so good giving them a breakfast that wasn't loaded with sugar. They really do taste like a treat. This recipe is a new family favorite, for sure.
Essential Ingredient Guide
- Vanilla Protein Powder: This is key for the protein boost and adds a nice vanilla flavor that complements the cinnamon. I find a whey or a plant-based blend works best for baking texture.
- Greek Yogurt: This is my secret for super moist muffins. It adds a little protein and a subtle tang, and it keeps the crumb so tender. Full-fat or low-fat both work well.
- Coconut Sugar: I love the gentle, caramel-like flavor of coconut sugar here. It feels a little more wholesome, but regular brown sugar works just as well if that's what you have on hand.
Complete Cooking Process
- First, just get your oven preheating and your muffin tin ready. It makes everything feel calmer.
- Combine all your dry ingredients in a big bowl. Give them a good whisk to break up any clumps.
- In another bowl, mix the wet ingredients. The key is to get them smooth before they meet the flour.
- Gently fold the wet into the dry. The most important thing is not to overmix. A lumpy batter makes for a tender muffin. It's one of those beautiful imperfections in baking.
- Mix the cinnamon sugar and melted butter in a little bowl. It feels like making magic dust.
- Layering is the fun part. A bit of batter, a sprinkle of cinnamon, more batter, more cinnamon. It doesn't have to be perfect.
- Take a toothpick and just lightly drag it through the batter to create those lovely swirls. It’s like a little art project.
- Pop them in the hot oven. That's when the amazing smell starts to happen.
- Bake until a toothpick comes out clean. They should be beautifully golden on top.
- Let them cool before you even think about the glaze. A drizzle of that sweet glaze is the final touch that makes them feel like a real treat.
A Few Common Questions
→Can I make these muffins gluten-free?
Yes, you can! I've had good results using a 1-to-1 gluten-free baking flour blend. The texture will be slightly different, but still delicious.
→What kind of protein powder should I use?
A vanilla whey, casein, or a good plant-based blend works well. I'd avoid ones with very strong alternative flavors as they can overpower the cinnamon.
→How do I store these muffins?
They'll stay fresh in an airtight container at room temperature for about 3 days. For longer storage, they freeze wonderfully. Just pop one in the microwave for 20-30 seconds for a warm, ready-to-go breakfast.
→Can I use something other than coconut sugar?
Of course. Regular brown sugar or even a granulated monk fruit sweetener would work as a substitute.
Cinnamon Roll Protein Muffins Recipe
Cinnamon roll protein muffins are freezer-friendly & perfect for breakfast or snack! Nut-free and easy to make. Delicious and healthy!
Timing
Prep Time
15 minutes
Cook Time
20-22 minutes
Total Time
37 minutes
Recipe Details
Ingredients
For the Muffins
- 011 1/2 cups all-purpose flour (or whole wheat pastry flour)
- 022/3 cup vanilla protein powder
- 031/3 cup coconut sugar or brown sugar
- 042 teaspoons baking powder
- 051 teaspoon cinnamon
- 061/2 teaspoon salt
- 072 large eggs
- 081 cup milk (dairy or non-dairy works)
- 091/2 cup plain Greek yogurt
- 101/4 cup melted coconut oil or light butter
- 111 teaspoon vanilla extract
For the Cinnamon Swirl
- 011/4 cup coconut sugar or brown sugar
- 021 tablespoon cinnamon
- 031 tablespoon melted butter or coconut oil
For the Glaze (Optional)
- 011/2 cup powdered sugar (or a powdered sugar substitute)
- 021-2 tablespoons milk
- 031/4 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. Or just give it a good grease.
In a large bowl, whisk together the flour, protein powder, coconut sugar, baking powder, cinnamon, and salt. Just get all those dry bits happy together.
In a separate, medium-sized bowl, whisk the eggs. Then, add the milk, Greek yogurt, melted coconut oil, and vanilla extract. Stir until it's all smooth.
Pour the wet ingredients into the dry ingredients. Gently fold them together with a spatula until just combined. Look, a few lumps are totally fine. Don't overmix it.
In a small bowl, mix the cinnamon swirl ingredients: coconut sugar, cinnamon, and melted butter. It should look like wet sand.
Spoon about a tablespoon of batter into each muffin liner. Sprinkle a little of the cinnamon swirl mixture on top. Then add another spoonful of batter, and finish with a final sprinkle of the swirl mixture.
Use a toothpick or a skewer to gently swirl the cinnamon mixture through the batter in each cup. A little figure-eight motion works great.
Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden and springy.
Let the muffins cool in the tin for a few minutes before moving them to a wire rack to cool completely. If you're adding the glaze, wait until they're cool, then whisk the glaze ingredients and drizzle over the top.
Notes & Tips
- 1The batter will be thick; this is normal for protein muffins.
- 2You can add 1/2 cup of raisins or chopped apples to the batter for extra texture and flavor.
- 3Feel free to adjust the amount of cinnamon to your personal preference. I sometimes add a little extra!
- 4If your protein powder is unsweetened, you may want to add an extra tablespoon or two of sugar to the batter.
Tools You'll Need
- •Do not overmix the batter. Lumps are your friend and lead to a tender, soft muffin.
- •Use room temperature eggs and milk. This helps the batter come together more smoothly.
- •Let the muffins cool completely before adding the glaze, otherwise it will just melt and run off.
- •If you don't have liners, be generous when greasing your muffin tin to prevent sticking.