Cinnamon Roll Protein Muffins Recipe

Introduction

Cinnamon Roll Protein Muffins are a delicious and nutritious twist on a classic favorite. Packed with protein and warm cinnamon flavor, these muffins make a perfect breakfast or snack for busy mornings. They’re easy to prepare and customizable with your favorite add-ins.

Ingredients

• 1 cup rolled oats
• 1 cup vanilla protein powder
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 cup honey or maple syrup
• 1/2 cup unsweetened applesauce
• 2 large eggs
• 1/2 cup unsweetened almond milk or any milk of choice
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts or pecans (optional)
• 1/4 cup raisins (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. Step 2: In a large mixing bowl, combine the rolled oats, protein powder, baking powder, cinnamon, and salt. Stir until well mixed.
3. Step 3: In another bowl, whisk together the honey or maple syrup, applesauce, eggs, almond milk, and vanilla extract until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined. If using, fold in the chopped nuts and raisins.
5. Step 5: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Step 6: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Swap raisins for chocolate chips or dried cranberries for a different flavor.
• Use oat flour instead of rolled oats for a smoother texture.
• For extra warmth, add a pinch of nutmeg or ground ginger along with the cinnamon.
• If you prefer a vegan option, replace eggs with flax eggs and use maple syrup instead of honey.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 3 months. To reheat, warm them in the microwave for 20-30 seconds or until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of protein powder?

Yes, you can use any vanilla-flavored protein powder you prefer, such as whey, pea, or soy protein. Just keep the quantity the same to maintain the right texture.

Are these muffins gluten-free?

They can be gluten-free if you use certified gluten-free rolled oats and protein powder. Always check the labels to be sure.

Cinnamon Roll Protein Muffins Recipe

Print Recipe

★★★★★

4.9 from 59 reviews

These Cinnamon Roll Protein Muffins are a delicious and healthy twist on traditional cinnamon rolls, packed with protein and wholesome ingredients. Made with rolled oats, vanilla protein powder, and a touch of cinnamon, these muffins offer a perfect balance of flavors perfect for breakfast or a nutritious snack. They are naturally sweetened with honey or maple syrup and can be enhanced with optional nuts and raisins for added texture and flavor.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 18-20 minutes
• Total Time: 28-30 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Dry Ingredients

• 1 cup rolled oats
• 1 cup vanilla protein powder
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Wet Ingredients

• 1/4 cup honey or maple syrup
• 1/2 cup unsweetened applesauce
• 2 large eggs
• 1/2 cup unsweetened almond milk or any milk of choice
• 1 teaspoon vanilla extract

Optional Add-ins

• 1/4 cup chopped walnuts or pecans
• 1/4 cup raisins

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or lightly greasing it.
2. Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, vanilla protein powder, baking powder, ground cinnamon, and salt. Stir these together until well incorporated to ensure even distribution of flavors and leavening agents.
3. Combine Wet Ingredients: In a separate bowl, whisk together the honey (or maple syrup), unsweetened applesauce, eggs, unsweetened almond milk, and vanilla extract until the mixture is smooth and homogeneous, providing moisture and sweetness.
4. Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently fold together until just combined to avoid overmixing, which can result in dense muffins. If desired, fold in chopped walnuts or pecans and raisins for added flavor and texture.
5. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising during baking.
6. Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs attached.
7. Cool: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then, transfer the muffins to a wire rack to cool completely, which helps set their structure and enhances texture.

Notes

• Use paper liners or grease the muffin tin well to prevent sticking.
• For a vegan version, substitute eggs with flax eggs and use vegan protein powder.
• Adjust sweetness by choosing between honey or maple syrup to your preference.
• Adding nuts and raisins adds texture and nutrition but can be omitted for a nut-free or simpler version.
• Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Keywords: Cinnamon roll muffins, protein muffins, healthy muffins, breakfast muffins, cinnamon protein muffins