Cinnamon Roll Protein Muffins: Healthy & Delicious Recipe
These Cinnamon Roll Protein Muffins are a healthy and delicious treat perfect for breakfast or a nutritious snack. Made with rolled oats, protein powder, Greek yogurt, and a cinnamon swirl, they offer a delightful balance of flavors with a boost of protein and fiber. Sweetened naturally with maple syrup or honey, these muffins are moist, flavorful, and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 1 scoop protein powder
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
Wet Ingredients
- 2 eggs
- 1 cup Greek yogurt
- 1/4 cup maple syrup or honey
- 1/2 cup unsweetened almond milk
Cinnamon Swirl
- 2 tablespoons maple syrup or honey
- 1 tablespoon cinnamon
Optional
- Chopped walnuts or pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it with non-stick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, protein powder, baking powder, and ground cinnamon. Stir thoroughly to ensure all the dry ingredients are evenly mixed.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, Greek yogurt, maple syrup (or honey), and unsweetened almond milk until the mixture is smooth and well blended.
- Mix Batter: Pour the wet ingredients into the bowl with the dry mixture. Gently stir until just combined to avoid overmixing. If using nuts, fold them in carefully at this stage.
- Fill Muffin Cups: Spoon the batter evenly into the muffin tin, filling each cup about three-quarters full to leave room for rising.
- Create Cinnamon Swirl: In a small bowl, mix together the maple syrup (or honey) with cinnamon. Drizzle this mixture over the batter in each muffin cup. Use a toothpick to swirl the cinnamon mixture lightly through the batter to create a marbled effect.
- Bake Muffins: Place the muffin tin in the oven and bake for 18 to 20 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the muffins are fully baked.
- Cool: Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- You can substitute maple syrup with honey if preferred.
- Adding chopped nuts like walnuts or pecans adds texture and healthy fats.
- Ensure not to overmix batter to keep muffins tender.
- Protein powder type can vary; adjust liquid amounts slightly if using plant-based powders.
- Muffins can be stored in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.
- For a vegan variation, substitute eggs and Greek yogurt with flax eggs and plant-based yogurt respectively, but note that texture might change.
Keywords: cinnamon roll protein muffins, healthy muffins, protein breakfast, cinnamon swirl muffins, Greek yogurt muffins, oat protein muffins
