Name: Cinnamon Roll Protein Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup vanilla protein powder; 1 cup almond flour; ¼ cup coconut flour; ¼ cup Greek yogurt; ¼ cup unsweetened almond milk; 2 eggs; 2 Tbsp melted coconut oil; ¼ cup maple syrup; 1 tsp vanilla extract; 1½ tsp cinnamon; ½ tsp baking soda; ¼ tsp salt; 2 Tbsp coconut sugar; 1 tsp cinnamon; 2 Tbsp sugar-free powdered monk fruit sweetener; 1–2 tsp almond milk (adjust for texture); ¼ tsp vanilla extract

Cinnamon Roll Protein Muffins a soft, cinnamon-swirled muffin that captures all the comforting flavors of a classic cinnamon roll—but with a wholesome, protein-packed twist. I make these muffins when I want something sweet that also fuels my body, making them a go-to for breakfast, post-workout, or a smart snack throughout the day.

Why You’ll Love This Recipe

I love that these muffins taste indulgent but are made with clean, nutrient-dense ingredients. They’re naturally sweetened with maple syrup and coconut sugar, rich in protein thanks to vanilla protein powder and Greek yogurt, and have a delightful cinnamon swirl that gives them that “cinnamon roll” vibe. I find them perfect for meal prep and easy to take on the go. Plus, with a vegan-friendly option and gluten-free base, they fit into a wide variety of dietary needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the muffins:

1 cup vanilla protein powder

¼ cup coconut flour

1 cup almond flour

¼ cup Greek yogurt

¼ cup unsweetened almond milk

2 eggs

2 Tbsp melted coconut oil

¼ cup maple syrup

1 tsp vanilla extract

1½ tsp cinnamon

½ tsp baking soda

¼ tsp salt

For the cinnamon swirl:

2 Tbsp coconut sugar

1 tsp cinnamon

Optional vanilla glaze:

2 Tbsp sugar-free powdered monk fruit sweetener

1–2 tsp almond milk (adjust for texture)

¼ tsp vanilla extract

Directions

I preheat my oven to 350 °F (175 °C) and line a muffin tin with 10 liners.

In a large bowl, I whisk together the protein powder, almond flour, coconut flour, cinnamon, baking soda, and salt.

In a separate bowl, I beat the eggs, then stir in the Greek yogurt, maple syrup, almond milk, melted coconut oil, and vanilla extract.

I combine the wet and dry mixtures, stirring until the batter is smooth.

To make the cinnamon swirl, I mix coconut sugar and 1 tsp cinnamon in a small bowl until evenly combined.

I fill each muffin liner halfway with the batter, sprinkle a bit of the cinnamon-sugar mixture, then top with the remaining batter. Using a toothpick, I gently swirl the layers to create a marbled effect.

I bake the muffins for 20–22 minutes, or until a toothpick inserted into the center comes out clean.

After cooling the muffins completely, I whisk together the glaze ingredients—adjusting the almond milk for desired texture—and drizzle it over the tops.

Servings and timing

This recipe makes 10 muffins. Each muffin contains approximately 150 calories.

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Variations

I swap the Greek yogurt for a plant-based alternative to make it dairy-free.

For a vegan version, I use flax eggs (1 Tbsp flaxseed meal + 2.5 Tbsp water per egg).

I sometimes add chopped pecans or walnuts into the batter for a bit of crunch.

If I want a sweeter treat, I increase the maple syrup slightly or add a few stevia drops.

I switch vanilla protein for cinnamon or snickerdoodle protein for extra flavor depth.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. For longer storage, I freeze them in a sealed bag for up to 3 months. To reheat, I warm one in the microwave for 15–20 seconds for that fresh-baked taste.

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FAQs

What type of protein powder works best?

I prefer using a whey or plant-based vanilla protein powder that bakes well. I avoid powders with added gums or too much artificial sweetener, as they can affect the texture and flavor.

Can I skip the coconut flour?

Coconut flour helps absorb moisture and gives structure. If I skip it, I usually need to adjust the almond flour or protein powder to compensate. I wouldn’t omit it entirely without rebalancing the dry ingredients.

How do I know when the muffins are done?

I check with a toothpick—if it comes out clean or with a few moist crumbs, they’re ready. The tops should be slightly golden and firm to the touch.

Can I make these without the glaze?

Yes, I often skip the glaze if I want something less sweet or more portable. The cinnamon swirl already adds a nice flavor burst on its own.

Are these muffins gluten-free?

Yes, all the ingredients are naturally gluten-free. Just be sure to double-check that your protein powder and other ingredients are certified gluten-free if that’s important for dietary needs.

Conclusion

These Cinnamon Roll Protein Muffins strike the perfect balance between indulgence and nourishment. I keep coming back to them when I want a quick, healthy treat that satisfies my sweet tooth without sabotaging my goals. Whether it’s for a cozy breakfast, a pre-gym bite, or a midday snack, they always hit the spot.

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