Cinnamon Roll Protein Muffins (Recipe for Printing)
Soft, protein-packed cinnamon roll muffins with almond flour, Greek yogurt, and a hint of maple make great snacks or breakfast bites. Enjoy these fluffy, satisfying treats for spring meal prep or post-workout cravings. Save & click.
# What You Need:
→ Dry Ingredients
01 -
1 cup vanilla protein powder
02 -
1 cup almond flour
03 -
1/4 cup coconut flour
04 -
1 1/2 teaspoons ground cinnamon
05 -
1/2 teaspoon baking soda
06 -
1/4 teaspoon salt
→ Wet Ingredients
07 -
2 large eggs
08 -
1/4 cup Greek yogurt
09 -
1/4 cup unsweetened almond milk
10 -
2 tablespoons melted coconut oil
11 -
1/4 cup pure maple syrup
12 -
1 teaspoon vanilla extract
→ Cinnamon Swirl
13 -
2 tablespoons coconut sugar
14 -
1 teaspoon ground cinnamon
→ Optional Glaze
15 -
2 tablespoons sugar-free powdered monk fruit sweetener
16 -
1 to 2 teaspoons unsweetened almond milk
17 -
1/4 teaspoon vanilla extract
# How to Make It:
01 -
Preheat oven to 350°F. Line a standard muffin tin with 10 paper liners.
02 -
In a large mixing bowl, whisk together vanilla protein powder, almond flour, coconut flour, ground cinnamon, baking soda, and salt until well combined.
03 -
In a separate bowl, beat the eggs thoroughly. Stir in Greek yogurt, pure maple syrup, unsweetened almond milk, melted coconut oil, and vanilla extract until smooth.
04 -
In a small bowl, blend coconut sugar and ground cinnamon for the swirl. Set aside.
05 -
Add the wet mixture to the dry ingredients. Fold gently until just incorporated—do not overmix.
06 -
Divide half of the batter evenly among the muffin liners. Sprinkle the prepared cinnamon swirl mixture over each portion.
07 -
Top with remaining batter. Use a toothpick or knife to gently swirl the layers for a marbled effect.
08 -
Bake in the center of the oven for 30 to 45 minutes, or until a toothpick inserted into the center comes out clean.
09 -
Remove the tin from the oven and allow muffins to cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before glazing.
10 -
For the glaze, mix powdered monk fruit sweetener, unsweetened almond milk, and vanilla extract in a small bowl until smooth. Adjust almond milk for desired consistency.
11 -
Drizzle glaze over cooled muffins if using. Serve and enjoy.
# Extra Tips:
01 -
For meal prep, store muffins in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze individually wrapped muffins and thaw as needed.
02 -
Cinnamon provides antioxidants and warming flavor. Adjust sweetness according to preference by modifying maple syrup or sweetener quantities.
03 -
To make vegan, substitute plant-based protein powder, use non-dairy yogurt, increase almond milk if needed for consistency, and replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg).
04 -
Certified gluten-free oats or a blend of almond and coconut flours keep this suitable for gluten-intolerant individuals.