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Cinnamon Roll Protein Muffins Recipe

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★★★★★

4.3 from 42 reviews

These Cinnamon Roll Protein Muffins blend the comforting flavors of cinnamon rolls with a high-protein, macro-friendly twist. Made with almond flour, protein powder, Greek yogurt, and naturally sweetened with maple syrup and coconut sugar, these muffins offer a soft, flavorful treat perfect for breakfast, snacks, or post-workout fuel. Finished with an optional vanilla glaze, they deliver indulgence without guilt.

Ingredients

Scale

Main Ingredients

  • 1 cup vanilla protein powder
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup Greek yogurt
  • 1/4 cup unsweetened almond milk
  • 2 eggs
  • 2 tbsp melted coconut oil
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 ½ tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Cinnamon Swirl

  • 2 tbsp coconut sugar
  • 1 tsp cinnamon

Vanilla Glaze (Optional)

  • 2 tbsp sugar-free powdered monk fruit sweetener
  • 1–2 tsp almond milk (adjust for consistency)
  • 1/4 tsp vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with 10 liners to prepare for baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together vanilla protein powder, almond flour, coconut flour, cinnamon, baking soda, and salt to ensure they’re evenly combined.
  3. Mix Wet Ingredients: In a separate bowl, beat the eggs, then stir in Greek yogurt, maple syrup, unsweetened almond milk, melted coconut oil, and vanilla extract until fully combined.
  4. Combine Mixtures: Pour the wet ingredients into the dry ingredients bowl and mix until smooth and well incorporated, forming the muffin batter.
  5. Prepare Cinnamon Swirl: In a small bowl, blend coconut sugar and cinnamon together evenly, ready to add that signature swirl flavor.
  6. Assemble Muffins: Fill each muffin liner halfway with batter, sprinkle some cinnamon swirl mixture on top, then add more batter to fill the liner. Use a toothpick to gently swirl the cinnamon mixture into the batter for a marbled effect.
  7. Bake Muffins: Place the muffin tin in the oven and bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
  8. Cool Muffins: Remove muffins from the oven and allow them to cool completely in the tin before glazing or serving.
  9. Prepare Optional Glaze: For the vanilla glaze, mix sugar-free powdered monk fruit sweetener, almond milk, and vanilla extract until smooth. Adjust the almond milk quantity to achieve your desired glaze consistency.
  10. Glaze and Serve: Drizzle the glaze over the cooled muffins just before serving for an extra touch of sweetness and flavor.

Notes

  • Ensure not to overmix the batter to keep muffins tender and fluffy.
  • The coconut sugar cinnamon swirl adds sweetness and texture, but you can adjust amounts to suit your taste.
  • Using a toothpick to swirl the cinnamon mixture creates a true cinnamon roll effect inside the muffin.
  • Glaze is optional but highly recommended for added flavor without excess sugar.
  • Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • These muffins can be frozen for up to 1 month; thaw before serving.

Keywords: Cinnamon roll, protein muffins, high protein breakfast, healthy muffins, almond flour muffins, low sugar muffins, post-workout snack

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