These Cinnamon Roll Protein Muffins are a delightful treat that brings a cozy twist to your morning routine. They’re soft, sweet, and packed with protein, making them perfect for busy families. Enjoy them warm with a cup of coffee or as an after-school snack. You’ll love how easy they are to whip up!
Why You Will Love This Cinnamon Roll Protein Muffin
This recipe is not only tasty but also super simple to make. With everyday ingredients, you can quickly bake a batch for the family. They’re perfect for meal prep or a quick breakfast on the go. Plus, kids will enjoy the sweet, cinnamon flavor that reminds them of classic cinnamon rolls. You’ll find these muffins are a family favorite, satisfying both cravings and nutrition.
How to Make Cinnamon Roll Protein Muffins
Making these muffins is a breeze. Start by mixing your dry ingredients in one bowl and your wet ingredients in another. Combine them gently, and then fill your muffin cups. In just a short time, you’ll have warm muffins that are both delicious and healthy. It’s an easy and rewarding way to enjoy baking!
What You Need
- 1 cup oat flour
- 1 scoop vanilla protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup unsweetened applesauce
- 1/2 cup plain Greek yogurt
- 1 large egg
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
- 2 tbsp almond milk
Step-by-Step
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the oat flour, protein powder, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together the applesauce, Greek yogurt, egg, honey (or maple syrup), vanilla extract, and almond milk until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
- Divide the batter evenly among the lined muffin cups.
- Place the muffin tin in the preheated oven and bake for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
How to Serve Cinnamon Roll Protein Muffins
These muffins are delightful on their own, but you can also enjoy them with a little spread of nut butter or a drizzle of honey. Pair them with some fresh fruit or yogurt for a balanced breakfast. They’re great for breakfast, snack time, or even dessert. Serve them up at a family gathering or pack them in lunchboxes for a fun surprise!
How to Store Cinnamon Roll Protein Muffins
To keep your muffins fresh, store them in an airtight container in the fridge for up to a week. If you want to save some for later, they freeze beautifully! Just wrap them tightly in plastic wrap before placing them in a freezer bag. Reheat in the microwave for a quick snack or breakfast.
Recipe Tips
- Don’t overmix: Gentle mixing keeps muffins tender.
- Use ripe bananas: They’re a great alternative to applesauce.
- Try different protein powders: Vanilla or unflavored work well.
- Add mix-ins: Walnuts or raisins can enhance texture.
- Check baking time: Ovens vary, so keep an eye on them towards the end.
Variations & Swaps
- Chocolate Chip Cinnamon Roll Muffins: Add a handful of dark chocolate chips to the batter.
- Gluten-Free: Substitute oat flour with almond flour.
- Vegan Version: Use flax eggs instead of regular eggs and dairy-free yogurt.
FAQs
Can I make these muffins ahead of time?
Absolutely! You can prepare the batter the night before and bake them in the morning. This makes for an easy, fresh breakfast with minimal morning effort.
Can I freeze these muffins?
Yes, they freeze very well! Just place them in a freezer-safe bag or container after they’ve cooled completely. They’ll last for about three months.
How do I reheat the muffins?
To reheat, simply microwave the muffins for about 15-20 seconds or until warm. You can also pop them in the oven for a few minutes to regain their freshly baked quality.
What are some ingredient substitutes I can use?
If you don’t have oat flour, you can use whole wheat flour or a gluten-free flour blend. For the Greek yogurt, any plain yogurt will work.
What are common mistakes to avoid?
Make sure not to overmix the batter, as this can make the muffins tough. Also, check the muffins a minute or two before the suggested baking time to avoid overbaking.
Cinnamon Roll Protein Muffins
Ingredients
Dry Ingredients
- 1 cup oat flour can substitute with whole wheat flour or gluten-free flour blend
- 1 scoop vanilla protein powder may use vanilla or unflavored protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsweetened applesauce may substitute with ripe bananas
- 1/2 cup plain Greek yogurt any plain yogurt will work
- 1 large egg or use flax egg for vegan version
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
- 2 tbsp almond milk can use any milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the oat flour, protein powder, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together the applesauce, Greek yogurt, egg, honey (or maple syrup), vanilla extract, and almond milk until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
- Divide the batter evenly among the lined muffin cups.
Baking
- Place the muffin tin in the preheated oven and bake for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
