Cinnamon Roll Protein Muffins
These soft and sweet Cinnamon Roll Protein Muffins are loaded with protein, making them a perfect treat for busy families, ideal for breakfast or snacks.
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.
Notes
These muffins can be served on their own or with nut butter or a drizzle of honey. Store in an airtight container in the fridge for up to a week, or freeze them for longer storage.