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Cinnamon Roll Protein Muffins

Cinnamon Roll Protein Muffins

Delicious and healthy protein-packed muffins with a delightful cinnamon swirl. Perfect for breakfast or a snack!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
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
  • 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
  • Measuring Cups and Spoons

Method
 

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

Notes

These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can adjust the sweetness by adding more or less maple syrup. Feel free to experiment with different nuts, seeds, or dried fruits!