Cinnamon Roll Protein Muffins

Cinnamon Roll Protein Muffins

Delicious and healthy protein-packed muffins that taste like cinnamon rolls! Perfect for breakfast or a snack.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

Main Ingredients

1.5 cups Rolled Oats
1 scoop (approx. 30g) Vanilla Protein Powder Whey or casein work well
1 teaspoon Baking Powder
0.5 teaspoon Baking Soda
0.5 teaspoon Ground Cinnamon
0.25 teaspoon Ground Nutmeg
0.25 teaspoon Salt
2 Large Eggs
1 cup Unsweetened Almond Milk Or milk of choice
0.25 cup Maple Syrup Or other liquid sweetener
2 tablespoons Melted Coconut Oil Or other oil
1 teaspoon Vanilla Extract
0.5 cup Raisins or Chopped Walnuts Optional

Cinnamon Swirl

2 tablespoons Melted Coconut Oil
2 tablespoons Brown Sugar
1 tablespoon Ground Cinnamon

Equipment

Mixing Bowls
Muffin Tin
Whisk
Spatula

Method

Instructions

Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
In a large bowl, combine rolled oats, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together eggs, almond milk, maple syrup, melted coconut oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
In a small bowl, mix together the cinnamon swirl ingredients.
Divide the batter evenly among the muffin liners. Dollop a teaspoon of the cinnamon swirl mixture on top of each muffin.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze these muffins for longer storage.