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Cinnamon Roll Protein Muffins Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/cinnamon-roll-protein-muffins-recipe/