Easy Cinnamon Roll Protein Muffins

If you're craving the warm, cozy comfort of cinnamon rolls but want a healthier, more protein-packed option, then these Easy Cinnamon Roll Protein Muffins are for you! This recipe transforms the beloved breakfast pastry into a convenient, portable muffin format, perfect for busy mornings or a satisfying snack. With all the classic cinnamon swirl flavor you adore, these muffins are a delicious and nutritious way to fuel your day.

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Prep Time 30

Cook Time 22

Cooling Time 15

Total Time 30

Servings: 12 muffins

Course: Breakfast, Dessert, Snack

Ingredients Equipment Method Notes

Ingredients

For the Muffins

1 ½ cups all-purpose flour (or a gluten-free blend)
1 scoop vanilla or unflavored protein powder (approximately 30g)
½ cup granulated sugar (or your preferred sweetener, like coconut sugar or erythritol)
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 large eggs
1 cup milk (dairy or non-dairy)
½ cup unsweetened applesauce
¼ cup melted unsalted butter or coconut oil
1 teaspoon vanilla extract

For the Cinnamon Swirl

2 tablespoons brown sugar (or coconut sugar)
1 tablespoon ground cinnamon
1 tablespoon melted unsalted butter or coconut oil

Optional Glaze

½ cup powdered sugar (or a powdered sugar substitute)
1-2 tablespoons milk
A tiny splash vanilla extract

Equipment

Muffin tin
Mixing bowls
Whisk
Spatula
Toothpick
Wire rack

Method

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease them well.
In a large mixing bowl, whisk together the all-purpose flour, protein powder, granulated sugar, baking powder, salt, ground cinnamon, and nutmeg. Ensure everything is thoroughly combined to distribute the leavening agents and flavorings evenly.
1 ½ cups all-purpose flour, 1 scoop vanilla or unflavored protein powder, ½ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
In a separate medium bowl, whisk together the eggs, milk, unsweetened applesauce, melted butter or coconut oil, and vanilla extract until smooth.
2 large eggs, 1 cup milk, ½ cup unsweetened applesauce, ¼ cup melted unsalted butter or coconut oil, 1 teaspoon vanilla extract
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine and will result in more tender muffins.
In a small bowl, combine the brown sugar and 1 tablespoon of cinnamon. Stir in the 1 tablespoon of melted butter or coconut oil until a thick paste forms.
2 tablespoons brown sugar, 1 tablespoon ground cinnamon, 1 tablespoon melted unsalted butter or coconut oil
Spoon about half of the muffin batter evenly into the prepared muffin cups. Then, dollop about 1 teaspoon of the cinnamon swirl mixture over the batter in each cup. Spoon the remaining muffin batter on top, covering the cinnamon swirl.
Using a toothpick or a skewer, gently swirl the cinnamon mixture into the batter. Insert the toothpick into the batter and make a few circular motions, being careful not to mix it all the way through. You want distinct swirls.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and springy to the touch.
Let the muffins cool in the muffin tin for about 5-10 minutes before carefully transferring them to a wire rack to cool completely.
While the muffins are cooling, prepare the optional glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and drizzleable. Drizzle over the cooled muffins.
½ cup powdered sugar, 1-2 tablespoons milk, A tiny splash vanilla extract

Notes

Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Freeze for up to 3 months. Reheat in the microwave for 15-30 seconds or in a toaster oven/conventional oven at 300°F (150°C) for 5-10 minutes.