Introduction

Cinnamon Roll Protein Muffins combine the comforting flavors of classic cinnamon rolls with a healthy protein boost. These muffins are soft, flavorful, and perfect for breakfast, a snack, or post-workout fuel. Plus, the optional cream cheese frosting adds a delicious finishing touch.

A close-up image of a small cinnamon roll held by a silver fork, showing three visible layers of soft, baked dough twisted with a rich cinnamon spiral inside. The top layer is lightly browned and topped unevenly with smooth white cream cheese frosting. The cinnamon swirl has a dark, slightly shiny texture from cinnamon sugar, contrasting with the light, fluffy dough. The roll sits on a white plate with a rough edge, against a blurred white marbled surface background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup rolled oats
1 cup vanilla protein powder (whey or plant-based)
1/2 cup unsweetened applesauce
1/4 cup milk (dairy or non-dairy)
1/4 cup egg whites (or 2 large eggs)
2 tablespoons coconut flour
2 tablespoons granulated sweetener (erythritol, stevia, or sugar)
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Cinnamon Swirl Ingredients:

2 tablespoons melted coconut oil
2 tablespoons granulated sweetener (erythritol, stevia, or sugar)
1 tablespoon cinnamon

Cream Cheese Frosting Ingredients (Optional):

4 ounces light cream cheese, softened
2 tablespoons powdered sweetener (erythritol or confectioners’ sugar)
1 tablespoon milk (dairy or non-dairy)
1/2 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
Step 2: In a large bowl, whisk together rolled oats, protein powder, coconut flour, granulated sweetener, baking powder, cinnamon, and salt until evenly combined.
Step 3: Add unsweetened applesauce, milk, egg whites (or eggs), and vanilla extract to the dry ingredients. Stir just until combined; a few lumps are okay.
Step 4: Let the batter rest for 5-10 minutes to allow the oats to absorb moisture and thicken the batter slightly.
Step 5: In a small bowl, mix melted coconut oil, granulated sweetener, and cinnamon to create the cinnamon swirl paste.
Step 6: Spoon about 2 tablespoons of batter into each muffin cup, filling halfway.
Step 7: Drizzle a generous amount of the cinnamon swirl mixture over the batter in each cup.
Step 8: Top with remaining batter, filling almost to the top.
Step 9: Use a toothpick or knife to gently swirl the cinnamon mixture into the batter, creating a marble effect without overmixing.
Step 10: Bake for 20-25 minutes until the tops are golden and a toothpick inserted in the center comes out clean.
Step 11: Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Step 12 (Optional): For frosting, beat softened cream cheese until smooth. Add powdered sweetener and vanilla, mixing well. Gradually add milk until desired consistency is reached. Frost cooled muffins as desired.

Tips & Variations

Use whey protein for a lighter texture or plant-based protein for a denser muffin; experiment to find your favorite.
Adjust sweetener to taste for a sweeter or more subtle muffin.
Add chopped pecans or walnuts for extra crunch, or sprinkle on top before baking.
Fold in chocolate chips for a chocolate twist.
Use certified gluten-free oats for a gluten-free version.
For vegan muffins, substitute eggs with a flax egg and use non-dairy milk and vegan cream cheese.
Add diced apples or a pinch of nutmeg or cardamom to enhance flavor.

Storage

Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze muffins for up to 2 months and thaw in the refrigerator overnight. Warm muffins in the microwave for 10-15 seconds or bake at 350°F (175°C) for 5-10 minutes before serving.

How to Serve

A close-up image of a cinnamon roll with three visible layers: the bottom layer is a golden-brown, slightly crispy crust, the middle layer is soft and light beige dough with a swirl of dark cinnamon filling, and the top layer is a thick swirl of creamy white frosting partially covering the cinnamon swirl. The cinnamon roll sits on a white plate with a slightly uneven edge, placed on a white marbled surface. In the foreground, a silver fork is lifting a bite of the cinnamon roll, showing the soft inside texture and cinnamon filling, with a blurred background of more cinnamon rolls. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I keep the muffins moist?

Avoid overbaking and overmixing the batter. Using fresh ingredients and allowing the batter to rest before baking also helps maintain moisture.

Can I substitute ingredients?

Yes, you can substitute similar ingredients like different types of protein powder, milk, or sweeteners, but try to keep the overall ratios the same for best results.