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

Description

Soft, cinnamon-swirled muffins that deliver the comforting flavor of cinnamon rolls with a healthy, protein-packed twist—perfect for breakfast, post-workout, or snacking.

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

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

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Instructions

Preheat the oven to 350 °F (175 °C) and line a muffin tin with 10 liners.
In a large bowl, whisk together the protein powder, almond flour, coconut flour, 1½ tsp cinnamon, baking soda, and salt.
In a separate bowl, beat the eggs, then stir in Greek yogurt, maple syrup, almond milk, melted coconut oil, and vanilla extract.
Combine the wet and dry mixtures, stirring until the batter is smooth.
In a small bowl, mix the coconut sugar and 1 tsp cinnamon for the cinnamon swirl.
Fill each muffin liner halfway with batter, sprinkle with cinnamon-sugar mixture, then top with remaining batter. Swirl using a toothpick.
Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool completely.
To make the glaze, whisk together monk fruit sweetener, almond milk, and vanilla extract, adjusting milk for texture, and drizzle over muffins.

Notes

Swap Greek yogurt for a plant-based alternative for dairy-free muffins.

Use flax eggs for a vegan version (1 Tbsp flaxseed meal + 2.5 Tbsp water per egg).

Add chopped pecans or walnuts for crunch.

Use cinnamon or snickerdoodle protein powder for flavor variation.

Store in an airtight container at room temperature (3 days), fridge (1 week), or freezer (3 months).

Reheat in microwave for 15–20 seconds before serving.

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 150
Sugar: 5g
Sodium: 90mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 10g
Cholesterol: 40mg