These Cinnamon Roll Protein Muffins are a tasty way to enjoy your favorite flavors while getting a boost of protein! They are fluffy, sweet, and packed with cinnamon goodness.
Making them is a breeze! Just mix your ingredients, bake, and enjoy the warm aroma filling your kitchen. I love grabbing one for breakfast—it feels like a treat without the guilt!
Key Ingredients & Substitutions
Whole Wheat Flour: This adds fiber and nutrition. If you don’t have it, all-purpose flour works just as well! You can try oat flour or a gluten-free blend if you need a gluten-free option.
Vanilla Protein Powder: I love using vanilla for that extra flavor. If you don’t have protein powder, try substituting it with more flour, but your muffins may not be as fluffy or protein-rich.
Greek Yogurt: This adds moisture and a protein boost. If you’re lactose intolerant, use coconut yogurt. Applesauce can also be used for a dairy-free alternative.
Maple Syrup or Honey: These sweeteners bring out the taste. You can swap them with agave syrup or a sugar substitute like stevia if you’d like less sugar.
Cinnamon: This spice is crucial for the signature cinnamon roll flavor. Consider using nutmeg for a different twist or pumpkin spice for a seasonal flavor.
How Do I Get the Perfect Crumb Topping?
Creating the perfect crumb topping adds texture and flavor. Here’s how you can nail it:
- Combine brown sugar, melted butter, and cinnamon in a small bowl until crumbly.
- If the mixture feels too dry, add a bit more melted butter to help bind it.
- Sprinkle it generously on top of the muffin batter before baking for that delicious crunchy topping.
Don’t rush this step; it truly enhances the overall experience of your muffins!
Cinnamon Roll Protein Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ½ cups whole wheat flour (or all-purpose flour)
- 1/2 cup vanilla protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1/4 cup plain Greek yogurt
- 1/3 cup unsweetened applesauce (or mashed banana)
- 1/2 cup milk (dairy or plant-based)
- 1/4 cup maple syrup or honey
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp melted butter (for the batter)
For the Crumb Topping:
- 1/4 cup brown sugar
- 1/4 cup melted butter
- 1 tbsp ground cinnamon
For the Swirl:
- 1/4 cup dark brown sugar
- 1 tbsp ground cinnamon
For the Icing (optional):
- 1/4 cup powdered sugar
- 1 to 2 tbsp milk or cream
- 1/4 tsp vanilla extract
How Much Time Will You Need?
You will need about 15 minutes for preparation and another 18–22 minutes for baking. In total, you’re looking at approximately 40 minutes from start to finish, plus a few minutes for cooling and icing! Perfect for a quick breakfast or snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly. Line a muffin tin with paper liners or lightly grease it to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the whole wheat flour, vanilla protein powder, baking powder, baking soda, salt, and 1 tablespoon of ground cinnamon until well combined.
3. Prepare the Crumb Topping:
In a small bowl, mix together the ingredients for the crumb topping: 1/4 cup of brown sugar, 1/4 cup of melted butter, and 1 tablespoon of cinnamon. Make sure the mixture is crumbly and set it aside.
4. Combine Wet Ingredients:
In another bowl, whisk together the Greek yogurt, applesauce, milk, maple syrup (or honey), egg, vanilla extract, and 2 tablespoons of melted butter. Mix until smooth.
5. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients, stirring gently. Mix until just combined—be careful not to overmix to keep the muffins fluffy!
6. Make the Cinnamon Swirl:
In a small bowl, combine the dark brown sugar and additional ground cinnamon. This will create a delicious swirl for your muffins.
7. Assemble the Muffins:
Spoon half of the muffin batter into each muffin cup evenly. Then, sprinkle a bit of the cinnamon swirl mixture on top of this batter. Follow by adding the remaining batter and topping it with the crumb mixture.
8. Add Swirl:
Using a toothpick or skewer, lightly swirl in the cinnamon sugar mixture to create patterns in the muffin batter.
9. Bake:
Bake the muffins for 18–22 minutes, or until a toothpick inserted in the center comes out clean. The smell will be heavenly!
10. Cool and Icing:
Once baked, remove the muffins from the oven and let them rest in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. For the icing, whisk together the powdered sugar, milk, and vanilla extract until smooth, and drizzle it over the cooled muffins.
11. Enjoy:
Serve these muffins warm or at room temperature. They are great for breakfast or as a healthy snack. If you have leftovers, store them in an airtight container for up to 3 days!
Enjoy your delicious Cinnamon Roll Protein Muffins, packed with flavor and goodness!
Can I Use Different Types of Flour?
Absolutely! You can substitute whole wheat flour with all-purpose flour, oat flour, or a gluten-free blend. Just keep in mind that using different flours may slightly alter the texture of your muffins.
How Can I Sweeten These Muffins Without Sugar?
If you want to reduce or eliminate sugar, consider using ripe mashed bananas or unsweetened applesauce as natural sweeteners. Adjust the quantities slightly to maintain the right texture of the batter.
Can I Make These Muffins Vegan?
Yes! To make them vegan, replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use plant-based milk and yogurt. Make sure your protein powder is also plant-based!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a zippered bag for up to 3 months. Just thaw them in the fridge overnight or microwave for a quick snack!
