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Golden brown protein muffins with a dark cinnamon swirl on a wire rack
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Cinnamon Roll Protein Muffins

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 6 servings
Calories: 145kcal

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.