Cinnamon Roll Protein Muffins

These Cinnamon Roll Protein Muffins are the perfect blend of healthy and indulgent. With a warm cinnamon flavor and a protein-packed base, they make for an ideal grab-and-go breakfast or snack. These muffins are easy to customize with your favorite add-ins like nuts, raisins, or even a sprinkle of cinnamon-sugar for that true cinnamon roll experience. Plus, they’re quick to prepare and bake in just 30 minutes, so you can enjoy a nutritious and delicious treat without the wait!

Ingredients

• 1 cup rolled oats

• 1 scoop vanilla protein powder

• 1 tablespoon ground cinnamon

• ¼ cup honey or maple syrup

• 2 large eggs

• ½ cup unsweetened applesauce

• 1 teaspoon baking powder

• ½ teaspoon vanilla extract

• ¼ cup milk of choice

• Optional: chopped nuts or raisins

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.

2. Mix Dry Ingredients: In a large bowl, mix together the rolled oats, protein powder, ground cinnamon, baking powder, and any optional mix-ins like chopped nuts or raisins.

3. Whisk Wet Ingredients: In a separate bowl, whisk together the honey or maple syrup, eggs, applesauce, vanilla extract, and milk until well blended.

4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

5. Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about two-thirds full.

6. Bake: Bake for 15–20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

7. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: 12 muffins

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Vegan Option: Substitute flax eggs for regular eggs and use maple syrup for a fully vegan version.

• Add-ins: Customize your muffins with chocolate chips, dried fruit, or nuts to enhance the flavor.

• Dairy-Free: Use almond, oat, or any dairy-free milk of your choice.

• Cinnamon-Sugar Swirl: For an extra cinnamon roll-like effect, add a swirl of cinnamon sugar on top before baking.

• Vegetable Boost: Grated carrots or zucchini can be added for extra moisture and nutrition.

Storage/Reheating

• Storage: Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.

• Reheating: Reheat in the microwave for about 10-15 seconds or in the oven at 350°F (175°C) for 5 minutes for a fresh-out-of-the-oven feel.

FAQs

1. Can I use quick oats instead of rolled oats?

Yes, you can use quick oats, but rolled oats provide a better texture and chewiness in these muffins.

2. Can I make these muffins without protein powder?

Yes, you can omit the protein powder and add an extra ¼ cup of oats, though the protein content will be lower.

3. Can I make these muffins without eggs?

Yes, use flax eggs or chia eggs (1 tablespoon of flax or chia seeds mixed with 3 tablespoons of water) as an egg substitute.

4. How can I make these muffins sweeter?

If you prefer a sweeter muffin, add a bit more maple syrup or honey to the batter, or sprinkle some sugar on top before baking.

5. Can I freeze these muffins?

Yes, you can freeze the muffins for up to 3 months. Let them cool completely, then wrap them tightly in plastic wrap or place in a freezer-safe container.

6. How can I add a cinnamon-sugar swirl to the muffins?

Mix cinnamon and sugar together and swirl it into the batter before baking, or sprinkle it on top of the muffins for extra flavor.

7. Can I use almond flour instead of oats?

Oats are a key ingredient for the texture of these muffins, so I would not recommend substituting them with almond flour.

8. Can I make these muffins ahead of time?

Yes, you can prepare the batter ahead of time and refrigerate it overnight, then bake the muffins in the morning.

9. Can I add chocolate chips to these muffins?

Yes! You can fold in chocolate chips for a richer, sweeter treat, especially if you want a dessert-like version.

10. Can I use other types of protein powder?

Yes, you can use other protein powder flavors like chocolate or cinnamon bun for added flavor variety.

Conclusion

These Cinnamon Roll Protein Muffins are a nutritious, delicious, and easy-to-make breakfast or snack option. Packed with protein, fiber, and warm cinnamon flavor, they’re perfect for busy mornings or as a midday energy boost. With the option to customize them to your liking, these muffins are sure to be a hit in your home!

Cinnamon Roll Protein Muffins

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• Author: Amelia
• Total Time: 30 minutes
• Yield: 12 muffins

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Description

These Cinnamon Roll Protein Muffins are the perfect healthy breakfast or snack. Packed with protein and warm cinnamon flavor, they’re quick to make, customizable with your favorite mix-ins, and a great grab-and-go option for a busy day.

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Ingredients

1 cup rolled oats

1 scoop vanilla protein powder

1 tablespoon ground cinnamon

1/4 cup honey or maple syrup

2 large eggs

1/2 cup unsweetened applesauce

1 teaspoon baking powder

1/2 teaspoon vanilla extract

1/4 cup milk of choice

Optional: chopped nuts or raisins

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.

Mix Dry Ingredients: In a large bowl, mix together rolled oats, protein powder, cinnamon, baking powder, and any optional add-ins like chopped nuts or raisins.

Whisk Wet Ingredients: In a separate bowl, whisk together honey (or maple syrup), eggs, applesauce, vanilla extract, and milk until well blended.

Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.

Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about two-thirds full.

Bake: Bake for 15-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a vegan version, substitute flax eggs and maple syrup.

Add-ins like chocolate chips or dried fruit can be added for extra flavor.

Use dairy-free milk like almond or oat milk for a vegan option.

For a true cinnamon roll effect, try a cinnamon-sugar swirl on top before baking.

Grated carrots or zucchini can be added for extra moisture and nutrition.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baked
• Cuisine: American