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Cinnamon Roll Protein Muffins

Cinnamon Roll Protein Muffins That Make Mornings Delightful

Delicious Cinnamon Roll Protein Muffins packed with protein and wholesome ingredients for a guilt-free breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: MUFFINS
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Batter Ingredients
  • 1.5 cups Whole wheat flour Swap with oat flour for gluten-free.
  • 1 scoop Protein powder Vanilla flavor enhances sweetness.
  • 1 tbsp Baking powder Essential for rising.
  • 1 tbsp Ground cinnamon Use fresh for a more robust taste.
  • 0.5 tsp Baking soda Balances acidity from yogurt.
  • 0.5 tsp Salt Enhances all flavors.
  • 2 Eggs Opt for flax eggs for vegan.
  • 1 cup Unsweetened Greek yogurt Can replace with applesauce for lower fat.
  • 0.5 cup Milk Dairy or almond milk works great.
  • 0.25 cup Maple syrup or honey Natural sweeteners that add warmth.
  • 1 tsp Vanilla extract Enhances the overall flavor.
  • 0.25 cup Melted coconut oil or butter Adds richness.
  • 0.25 cup Brown sugar or coconut sugar Adds sweetness and molasses flavor.
Cinnamon Swirl Ingredients
  • 1 tbsp Ground cinnamon Intensifies the flavor.
  • 2 tbsp Melted butter or coconut oil Creates an indulgent swirl.
Glaze Ingredients
  • 1 cup Powdered sugar For a smooth glaze.
  • 2 tbsp Milk Thins out the glaze.
  • 0.5 tsp Vanilla extract Elevates the glaze sweetness.

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • Measuring cups
  • measuring spoons

Method
 

Instructions
  1. Preheat the oven to 350°F (175°C) and prepare a muffin tin by greasing it lightly or using paper liners.
  2. Combine the dry ingredients by mixing the whole wheat flour, protein powder, baking powder, ground cinnamon, baking soda, and salt in a large bowl.
  3. Whisk together the wet ingredients in another bowl: eggs, Greek yogurt, milk, maple syrup or honey, vanilla extract, and melted coconut oil or butter.
  4. Mix wet ingredients into dry ingredients until just combined, avoiding overmixing.
  5. Prepare the cinnamon swirl by mixing brown sugar or coconut sugar with ground cinnamon and melted butter or coconut oil.
  6. Fill muffin cups halfway with batter, add a spoonful of cinnamon swirl mixture, then top with more batter to fill cups.
  7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
  8. Cool for a few minutes in the tin before transferring muffins to a wire rack.
  9. Make the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth, then drizzle over cooled muffins.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 20gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 150IUCalcium: 50mgIron: 1mg

Notes

Optional: Sprinkle a pinch of cinnamon on top for additional flavor.

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