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Cinnamon Roll Protein Muffins with a sweet cinnamon filling and high protein content.

Cinnamon Roll Protein Muffins

These Cinnamon Roll Protein Muffins are a delightful, protein-packed breakfast that brings the cozy flavors of cinnamon rolls in a convenient muffin form, perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 1.5 cups Almond flour Use fine blanched almond flour for the best tender crumb.
  • 1/4 cup Vanilla protein powder Whey, pea, or a blend works. Avoid collagen here since it behaves differently.
  • 1/4 cup Coconut sugar or light brown sugar Gives that caramel note you associate with cinnamon rolls.
  • 3/4 cup Greek yogurt Moisture and protein. Whole milk or 2% both work.
  • 2 large Eggs For structure and lift.
  • 1/4 cup Milk Dairy or unsweetened almond milk both bake well.
  • 2 tbsp Butter or coconut oil, melted Adds richness without greasiness.
  • 1 tsp Baking powder For gentle rise.
  • 1/4 tsp Baking soda Pinch for added lift.
  • 2 tsp Cinnamon Warm spice that defines the flavor.
  • 1 tsp Vanilla extract For flavor.
  • 1/4 tsp Salt For balance.
Cinnamon Swirl and Glaze
  • 2 tbsp Melted butter For cinnamon swirl.
  • 2 tbsp Coconut sugar For cinnamon swirl.
  • 1 tsp Cinnamon For cinnamon swirl.
  • 1/2 cup Powdered sugar For glaze.
  • 1-2 tbsp Milk For glaze consistency.
  • 1 drop Vanilla For glaze flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin.
  2. In a bowl, whisk together the dry ingredients: almond flour, protein powder, coconut sugar, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, whisk the wet ingredients until smooth: Greek yogurt, eggs, milk, melted butter, and vanilla.
  4. Stir the wet ingredients into the dry until combined. The batter will be thick and scoopable.
Baking
  1. Divide the batter among the muffin cups. Spoon on a little cinnamon swirl and gently drag a toothpick through a few times.
  2. Bake for 17 to 19 minutes until the tops are set and a toothpick comes out with just a few moist crumbs.
  3. Cool in the pan for 5 minutes, then move the muffins to a rack and drizzle with glaze once they are barely warm.

Notes

Store in a sealed container at room temperature for 24 hours, then refrigerate for up to 5 days. For longer storage, freeze in a single layer until solid, then transfer to a freezer-safe bag. They can be reheated in the microwave or oven.