Description
These Cinnamon Roll Protein Muffins are a delicious and healthy twist on a classic treat, packed with protein and wholesome ingredients. Perfect for breakfast or a snack, they combine the comforting flavors of cinnamon rolls with the convenience of a muffin, making them an ideal choice for anyone seeking a nutritious and tasty protein boost.
Ingredients
Scale
Dry Ingredients
- 1 cup oat flour
- 2 scoops vanilla protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup Greek yogurt
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1/4 cup almond milk (or milk of choice)
- 1 tsp vanilla extract
- 1/4 cup honey or maple syrup
- 2 tbsp melted coconut oil
Cinnamon Swirl
- 2 tbsp coconut sugar
- 1 tbsp cinnamon
- 1 tbsp melted butter or coconut oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or lightly greasing each cup to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the oat flour, vanilla protein powder, baking powder, baking soda, cinnamon, and salt until evenly combined.
- Mix Wet Ingredients: In another bowl, combine the Greek yogurt, unsweetened applesauce, large eggs, almond milk, vanilla extract, honey or maple syrup, and melted coconut oil. Stir until the mixture is smooth and well blended.
- Combine Wet and Dry: Gradually add the wet ingredients into the dry ingredients. Stir gently just until the batter comes together; avoid overmixing to keep the muffins tender.
- Prepare Cinnamon Swirl: In a small bowl, mix together coconut sugar, cinnamon, and melted butter or coconut oil to make the cinnamon swirl mixture.
- Fill Muffin Cups: Spoon the muffin batter halfway into each muffin cup. Add a small spoonful of the cinnamon swirl mixture on top of the batter in each cup, then cover with the remaining batter.
- Create Swirl Effect: Using a toothpick or small knife, gently swirl the cinnamon mixture through the muffin batter in each cup to create a cinnamon roll pattern.
- Bake: Bake the muffins in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
- Cool: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely, ensuring they firm up properly.
Notes
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt and use coconut oil instead of butter.
- Feel free to replace vanilla protein powder with your preferred flavor or brand, adjusting sweetness as needed.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins can be frozen for up to 2 months; reheat before serving.
- To enhance the cinnamon flavor, sprinkle a small amount of cinnamon sugar on top before baking.
