Cinnamon Roll Protein Muffins (Printable)
Fluffy muffins with warm cinnamon swirls and high protein content for a satisfying breakfast
# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups oat flour
02 - 1/2 cup vanilla protein powder
03 - 1/3 cup coconut sugar or brown sugar
04 - 1 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 1/2 teaspoons ground cinnamon
→ Wet Ingredients
08 - 1 cup plain Greek yogurt
09 - 2 large eggs
10 - 1/3 cup milk of choice
11 - 1/4 cup melted coconut oil or unsalted butter
12 - 2 teaspoons vanilla extract
→ Cinnamon Swirl
13 - 1/4 cup coconut sugar or brown sugar
14 - 2 teaspoons ground cinnamon
15 - 1 tablespoon melted butter
→ Optional Icing
16 - 1/2 cup powdered sugar
17 - 1-2 tablespoons milk
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - In a large bowl, whisk together oat flour, protein powder, sugar, baking powder, baking soda, salt, and cinnamon until well blended.
03 - In a separate bowl, whisk Greek yogurt, eggs, milk, melted coconut oil or butter, and vanilla extract until smooth and creamy.
04 - Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined—do not overmix to maintain texture.
05 - In a small bowl, mix coconut sugar, cinnamon, and melted butter until combined into a crumbly paste.
06 - Fill each muffin cup halfway with batter. Add a small spoonful of cinnamon swirl mixture to each. Top with remaining batter, dividing evenly.
07 - Gently swirl a toothpick through each muffin once or twice to create marbled cinnamon pattern. Do not over-swirl.
08 - Bake for 18-20 minutes until tops are golden and a toothpick inserted into the center comes out clean.
09 - Cool in muffin tin for 5 minutes, then transfer to wire rack. Mix powdered sugar with milk until drizzling consistency. Drizzle over cooled muffins before serving.
# Expert Advice:
01 -
- You get that cozy cinnamon roll experience without the sugar crash or post-breakfast guilt
- These muffins freeze beautifully so you can bake once and have breakfast ready for weeks
02 -
- These muffins continue cooking as they cool, so remove them from the oven when they still have a tiny bit of spring in the center
- The cinnamon swirl sinks if you add it too early, so always layer it between two scoops of batter
03 -
- Room temperature ingredients combine more smoothly and create a fluffier final muffin
- If your batter seems too thick, add milk one tablespoon at a time until it reaches a thick brownie batter consistency