Cinnamon Roll Protein Muffins

These cinnamon roll protein muffins are my answer to the eternal breakfast struggle — something easy, filling, and genuinely delicious. Warm with the scent of cinnamon, tender in the center, and packing protein with each bite, these muffins double as both breakfast and midday snack fuel. They bring all the pleasure of a bakery treat right to your kitchen but with a healthy twist that keeps you feeling good.

I was hunting for a way to get in extra protein during the week without giving up my beloved baked goods. After several experiments these muffins finally struck the perfect balance between wholesome and indulgent. Now they make regular appearances in our lunchboxes and road trip snack bags.

Ingredients

• Oat flour: Brings structure and a lovely tender crumb. Look for fine-milled flour for the softest texture
• Vanilla or unflavored protein powder: Adds a subtle boost that makes these a true power snack. Pick one with clean ingredients and a flavor you love
• Baking powder and baking soda: Give the muffins the perfect rise and fluffiness
• Salt: Balances sweetness and enhances all the warm spices
• Ground cinnamon: Delivers signature roll flavor. The fresher your cinnamon the more fragrant your muffins
• Eggs: Provide binding and that perfect puffy muffin dome. Use the freshest eggs for the richest taste
• Unsweetened almond milk or any milk: Keeps the batter light with subtle nutty notes. Go for unsweetened so the muffins are not too sweet
• Plain Greek yogurt: Keeps the muffins moist and tender with extra protein. Full-fat for richness or nonfat to lighten things up
• Maple syrup or honey: Brings natural sweetness plus a hint of caramel notes. Opt for real maple syrup or raw honey
• Melted coconut oil or butter: Infuses luxurious moisture. Use high-quality butter for best flavor or virgin coconut oil for a coastal twist
• Vanilla extract: Rounds out the cozy flavor profile. Pure extract makes all the difference
• Brown sugar: Deepens the cinnamon swirl with a touch of molasses flavor
• Powdered sugar and milk for the optional glaze: Recreate that classic cinnamon roll finish. Sift your sugar for the smoothest drizzle

Instructions

Prep the Pan:

Preheat your oven to three hundred fifty degrees Fahrenheit. Line a twelve-cup muffin tin with paper liners or lightly coat it with nonstick spray. This keeps your muffins from sticking and allows for quick cleanup.

Mix the Dry Ingredients:

In a large bowl thoroughly whisk together oat flour protein powder baking powder baking soda salt and cinnamon. Take your time here so baking powder and soda distribute evenly into the flour.

Blend the Wet Ingredients:

In another bowl whisk eggs almond milk Greek yogurt maple syrup melted coconut oil and vanilla extract until no streaks remain. A smooth base ensures every bite of muffin is ultra-moist.

Combine Wet and Dry:

Add the wet ingredients into the bowl with the dry mixture. Stir gently just until all dry pockets disappear. Overmixing here can create dense muffins.

Prepare the Cinnamon Swirl:

In a small bowl mix together brown sugar ground cinnamon and melted coconut oil until the texture is like wet sand. This is your ultra-fragrant cinnamon swirl.

Layer and Swirl the Batter:

Spoon batter to fill each muffin cup halfway. Place a small spoonful of cinnamon swirl on top of the batter then cover with remaining batter. Swirl gently with a toothpick or knife for that signature roll look.

Bake:

Slide the tray into the oven and bake for sixteen to eighteen minutes. Muffins are done when a toothpick in the center comes out clean with a few moist crumbs attached.

Cool and Glaze:

Let muffins rest in the tin for about five minutes then lift them out and cool completely on a wire rack. If you are making the glaze whisk powdered sugar with milk and drizzle generously over cooled muffins.

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The cinnamon swirl is hands down my favorite part. Every time I make these the kitchen smells like a holiday morning and my family is drawn in by the aroma. There is something magical about swirling those ribbons of cinnamon through the batter just before baking.

Storage Tips

Keep your muffins in an airtight container at room temperature for up to three days. To extend their shelf life pop them in the fridge or freezer. Reheat briefly in the microwave to restore warmth and softness.

Ingredient Substitutions

Swap oat flour with whole wheat flour for a nuttier profile but know the texture will change a bit. You can use any milk or protein powder you have handy. For dairy free skip the Greek yogurt for a plant-based alternative and choose coconut oil over butter.

Serving Suggestions

These muffins shine at breakfast with fresh fruit and a scoop of nut butter. Pack them in lunchboxes for a protein powered pick-me-up or enjoy as dessert with the optional glaze while they are still a touch warm.

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When you want healthy comfort that still feels like a treat these cinnamon roll protein muffins check every box. They are easy to make and endlessly flexible which is probably why I never get tired of tweaking the recipe based on what I have on hand or what flavors my family is in the mood for. Nothing beats the look on everyone’s face when the smell of cinnamon fills the kitchen and warm muffins hit the table.