Cinnamon Roll Protein Muffins Recipe
Cinnamon Roll Protein Muffins are a wholesome and delicious breakfast treat that combines the comforting flavors of cinnamon rolls with the added nutrition of protein powder and oats. These muffins are easy to make, perfect for meal prep, and customizable with various add-ins like nuts, raisins, or chocolate chips, making them a satisfying start to your morning or a nutritious snack option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Muffins
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the Muffin Batter
- 2 cups rolled oats (use certified gluten-free oats for gluten-free)
- 1 cup protein powder (preferably vanilla or cinnamon flavored)
- 1 cup unsweetened applesauce (can be replaced with mashed bananas)
- 1 cup almond milk (any plant milk works as a replacement)
- 2 large eggs (for egg-free version, use flax eggs: 2 tbsp ground flaxseed + 6 tbsp water)
- 1/3 cup honey or maple syrup (can substitute with brown sugar)
- 2 teaspoons baking powder (ensure it’s fresh for best results)
- 1 tablespoon ground cinnamon (additional for swirls if desired)
- 1/2 teaspoon salt (use fine sea salt)
Optional Add-Ins
- 1/2 cup chopped nuts (use walnuts or pecans)
- 1/2 cup raisins (can substitute with chocolate chips)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and prepare a muffin tin by lining it with muffin liners or lightly coating it with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, protein powder, baking powder, ground cinnamon, and salt. Stir thoroughly to ensure an even distribution of all dry ingredients.
- Whisk Wet Ingredients: In a separate bowl, whisk together the unsweetened applesauce, almond milk, eggs, and honey or maple syrup until the mixture is smooth and well combined.
- Combine Mixtures: Gently pour the wet ingredients into the dry ingredients. Fold the mixtures together carefully, keeping the batter slightly lumpy to maintain fluffiness and avoid overmixing.
- Add Optional Ingredients: If using chopped nuts or raisins, fold them into the batter gently to distribute evenly without overmixing.
- Fill Muffin Cups: Use a scoop or spoon to divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with only a few moist crumbs.
- Cool Muffins: Allow muffins to cool in the tin for about 5 minutes to help them set and prevent sticking, then transfer to a wire rack to cool completely.
- Serve & Enjoy: Enjoy the muffins warm or at room temperature. Store leftovers in an airtight container for a nutritious breakfast or snack throughout the week. Optionally, drizzle with a light icing to add extra sweetness.
Notes
- Optional: Drizzle with a light icing for an extra sweet touch.
- Avoid overmixing the batter to keep muffins light and fluffy; a few lumps are fine.
- Allow muffins to cool in the tin before removing to maintain shape and prevent sticking.
- Ensure baking powder is fresh for optimal rise and texture.
- Experiment with additional spices like nutmeg or add-ins like chocolate chips for variety.
- Store muffins at room temperature in an airtight container for up to 3 days or refrigerate for up to a week.
- Freeze individually wrapped muffins for up to three months; thaw and reheat before serving.
- Prepare dry ingredients mix up to 3 days ahead and wet ingredients up to 24 hours in advance for easy meal prep.
Keywords: cinnamon roll, protein muffins, healthy breakfast, meal prep, gluten-free muffins, protein powder muffins, cinnamon muffins
