Cinnamon Roll Protein Muffins Recipe
Introduction
Cinnamon Roll Protein Muffins offer a delicious and healthy twist on a classic treat. Packed with protein and warm cinnamon flavor, these muffins are perfect for breakfast or a satisfying snack. They’re easy to make and great for on-the-go fuel.
Ingredients
- 1 scoop protein powder
- 1 cup oat flour
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup Greek yogurt
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- Step 2: In a large bowl, mix the protein powder, oat flour, baking powder, cinnamon, and salt until well combined.
- Step 3: In another bowl, whisk together the eggs, Greek yogurt, maple syrup, and vanilla extract until smooth.
- Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing.
- Step 5: Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Step 6: Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool slightly before serving.
Tips & Variations
- For extra swirl, sprinkle additional cinnamon mixed with a little maple syrup on top of the batter before baking.
- Use almond or soy protein powder if you prefer a dairy-free option.
- Add chopped nuts or raisins to the batter for added texture and flavor.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. Reheat gently in a microwave or toaster oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of oat flour?
Yes, you can substitute regular all-purpose flour, but it may change the texture and nutrition slightly. Oat flour keeps the muffins tender and gluten-free.
What type of protein powder works best?
Whey, casein, or plant-based protein powders all work well. Choose your favorite based on taste and dietary preference.
PrintCinnamon Roll Protein Muffins Recipe
These Cinnamon Roll Protein Muffins combine the nostalgic flavors of cinnamon rolls with a healthy boost of protein and fiber. Perfect for a nutritious breakfast or snack, these muffins use oat flour and Greek yogurt for a moist texture and are sweetened naturally with maple syrup. They’re easy to prepare, baked until golden and fluffy, offering a deliciously wholesome treat to start your day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Dry Ingredients
- 1 cup protein powder (vanilla or unflavored)
- 1 cup oat flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/2 cup Greek yogurt (plain, non-fat or low-fat)
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the protein powder, oat flour, baking powder, cinnamon, and salt until well combined and uniform in texture.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, Greek yogurt, maple syrup, and vanilla extract until the mixture is smooth and slightly frothy.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Take care not to overmix to keep muffins tender.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin cups, filling each about 3/4 full to allow room for rising during baking.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean and the muffins are set.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve slightly warm or at room temperature.
Notes
- You can substitute oat flour with almond flour, but the texture may vary.
- For extra richness, add a tablespoon of melted butter or coconut oil to the wet ingredients.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a lower sugar version, reduce maple syrup or use a sugar-free sweetener compatible with baking.
- These muffins freeze well; thaw at room temperature or warm before eating.
Keywords: cinnamon roll protein muffins, healthy muffins, protein breakfast, oatmeal protein muffins, cinnamon muffins, high-protein snack
