There is something magical about the smell of cinnamon on a crisp autumn evening. You want that classic cinnamon roll flavor without the sugar crash. These Cinnamon Roll Protein Muffins are your new morning hero. They are soft, sweet, and incredibly satisfying for the whole family.
It is 7am and you need something quick and filling. These muffins deliver the comfort you crave with the fuel you need. They make your healthy reset feel like a total treat. Let’s get baking and fill your kitchen with warmth.
Why This Recipe Is a Winner
These muffins are a total game-changer for your weekly routine. They pack a protein punch to keep you full until lunch. You get that golden, cinnamon-swirled goodness in every single bite. Best of all, they are ready in under 40 minutes from start to finish.
This recipe is perfect for busy fall weeknights or Sunday prep. Your family will love the sweet aroma as they bake. It is a budget-friendly way to enjoy a bakery-style treat at home. You can feel good about serving these to your kids.
Simple Cooking Method
Making these is much easier than rolling out traditional dough. You just whisk, stir, and swirl your way to success. Even if you are a beginner, you can master this recipe. The swirl technique is very forgiving and looks beautiful every time. You will feel like a pro baker in minutes.
Simple Ingredients
Most of these items are likely already in your pantry. We use fresh, simple ingredients for the best flavor and texture.
- 60g Vanilla or Cinnamon Whey Protein Powder
- 80g Oat flour
- 1 tsp Baking powder
- 1 tsp Ground cinnamon
- 1/4 tsp Salt
- 113g Non-fat Greek yogurt
- 1 large Egg white
- 60ml Unsweetened almond milk
- 1 tsp Vanilla extract
- 2 tbsp Erythritol
- 1 tbsp Ground cinnamon (swirl)
- 1 tbsp Brown erythritol (swirl)
- 15ml Melted coconut oil (swirl)
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and line a 6-cup muffin tin with silicone liners.
- In a large mixing bowl, combine the protein powder, oat flour, baking powder, 1 tsp cinnamon, salt, and sweetener.
- In a separate bowl, whisk together the Greek yogurt, egg white, almond milk, and vanilla extract until smooth.
- Merge the wet ingredients into the dry ingredients, stirring until a thick batter forms.
- Prepare the swirl by mixing 1 tbsp cinnamon, brown erythritol, and melted coconut oil in a small ramekin.
- Distribute half of the batter evenly across the 6 muffin cups.
- Spoon half of the cinnamon swirl mixture over the batter in each cup, then layer the remaining batter on top.
- Finish by adding the remaining cinnamon swirl mixture to the tops and using a toothpick to create a marbled pattern.
- Bake for 18 to 22 minutes or until the center is firm to the touch.
- Let the muffins cool in the tin for 10 minutes before transferring to a wire rack.
Best Ways to Enjoy It
Serve these warm with a little extra Greek yogurt on top. They are perfect for a quick grab-and-go breakfast on busy mornings. Pair one with a hot cup of coffee while watching the leaves fall. You can even enjoy them as a sweet, guilt-free afternoon snack. Pack them into containers for easy weekday lunches for the kids.
Keep It Fresh
Store these in an airtight container in the fridge. They will stay fresh and moist for up to five days. You can also freeze them for a stress-free breakfast later on. Just wrap them individually before freezing to prevent freezer burn. Reheat in the microwave for 20 seconds to bring back that softness. This makes your meal prep morning so much easier.
Tips for Best Results
- Don’t skip the silicone liners for the easiest release.
- Avoid overmixing the batter to keep the texture light and tender.
- Use a toothpick to swirl the cinnamon for a gorgeous marbled look.
- Check the muffins at 18 minutes to ensure they don’t overbake.
- Choose a high-quality whey protein for the best flavor profile.
- Make a double batch to have snacks ready for the whole week.
- Let them cool slightly so the flavors can fully settle together.
Ways to Switch It Up
- Add a few chopped pecans for a lovely seasonal crunch.
- Try a chocolate protein powder for a fun mocha twist.
- Use pumpkin pie spice instead of cinnamon for extra fall vibes.
- Drizzle with a simple protein glaze for a fancy dessert feel.
Common Questions
Can I use a different protein powder?
Whey protein works best for this specific texture. Plant-based powders may absorb more liquid and make muffins dry. If you swap, you might need extra almond milk.
Why are my muffins dense?
This can happen if you overmix the batter. Stir until just combined for a softer, fluffier result. Using fresh baking powder also helps them rise properly.
I hope these Cinnamon Roll Protein Muffins bring a little warmth to your fall mornings. They are the perfect way to start your day with a smile. Happy baking!
— Katie Wood
Ingredients
- 60 g Vanilla or Cinnamon Whey Protein Powder
- 80 g Oat flour
- 1 tsp Baking powder
- 1 tsp Ground cinnamon
- 1/4 tsp Sal t
- 113 g Non -fat Greek yogurt
- 1 large Egg white
- 60 ml Unsweetened almond milk
- 1 tsp Vanilla extract
- 2 tbsp Erythrito l
- 1 tbsp Ground cinnamon (swirl)
- 1 tbsp Brown erythritol (swirl)
- 15 ml Melted coconut oil (swirl)
Instructions
- Preheat oven to 350°F (175°C) and line a 6-cup muffin tin with silicone liners.
- In a large mixing bowl, combine the protein powder, oat flour, baking powder, 1 tsp cinnamon, salt, and sweetener.
- In a separate bowl, whisk together the Greek yogurt, egg white, almond milk, and vanilla extract until smooth.
- Merge the wet ingredients into the dry ingredients, stirring until a thick batter forms.
- Prepare the swirl by mixing 1 tbsp cinnamon, brown erythritol, and melted coconut oil in a small ramekin.
- Distribute half of the batter evenly across the 6 muffin cups.
- Spoon half of the cinnamon swirl mixture over the batter in each cup, then layer the remaining batter on top.
- Finish by adding the remaining cinnamon swirl mixture to the tops and using a toothpick to create a marbled pattern.
- Bake for 18 to 22 minutes or until the center is firm to the touch.
- Let the muffins cool in the tin for 10 minutes before transferring to a wire rack.
