Cinnamon Roll Protein Muffins (Printable Version)

Fluffy protein-packed muffins with warm cinnamon swirls, inspired by classic cinnamon rolls—ideal for healthy breakfasts or snacks.

# Ingredient List:

→ Dry Ingredients

01 - 1 1/2 cups oat flour
02 - 1/2 cup vanilla protein powder
03 - 1/3 cup coconut sugar or brown sugar
04 - 1 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 1/2 teaspoons ground cinnamon

→ Wet Ingredients

08 - 1 cup plain Greek yogurt
09 - 2 large eggs
10 - 1/3 cup milk of choice
11 - 1/4 cup melted coconut oil or unsalted butter
12 - 2 teaspoons vanilla extract

→ Cinnamon Swirl

13 - 1/4 cup coconut sugar or brown sugar
14 - 2 teaspoons ground cinnamon
15 - 1 tablespoon melted butter

→ Optional Icing

16 - 1/2 cup powdered sugar
17 - 1-2 tablespoons milk

# Step-by-Step Instructions:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - In a large bowl, whisk together oat flour, protein powder, sugar, baking powder, baking soda, salt, and cinnamon until well blended.
03 - In a separate bowl, whisk Greek yogurt, eggs, milk, melted coconut oil or butter, and vanilla extract until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined—do not overmix to maintain texture.
05 - In a small bowl, combine coconut sugar, cinnamon, and melted butter. Stir until mixture forms a crumbly paste.
06 - Fill each muffin cup halfway with batter. Add a small spoonful of cinnamon swirl mixture to each. Top with remaining batter to fill cups about three-quarters full.
07 - Gently swirl a toothpick through each muffin once or twice to distribute cinnamon mixture—avoid over-swirling which may blend it too much.
08 - Bake for 18-20 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
09 - Let muffins cool in the tin for 5 minutes. Transfer to a wire rack to cool completely before icing.
10 - In a small bowl, whisk powdered sugar with milk, adding 1 tablespoon at a time, until smooth drizzling consistency forms.
11 - Drizzle icing over cooled muffins. Serve immediately or store in an airtight container.

# Tips from hearthlykitchen:

01 -
  • You get all the cozy comfort of a bakery cinnamon roll with 8 grams of protein per muffin
  • The muffin format means portions are automatically controlled, no wrestling with how big to slice
  • They reheat beautifully for grab and go breakfasts all week long
02 -
  • Overmixing creates tough muffins—the moment the flour disappears, put down your spoon
  • The cinnamon mixture sinks to the bottom during baking, so swirling it toward the top gives better distribution
  • Protein powder brands vary wildly in sweetness—taste your batter and adjust sugar if needed
03 -
  • Room temperature ingredients blend more smoothly and create a more tender crumb
  • Letting the batter rest for 10 minutes before baking produces even fluffier muffins
  • For extra protein, stir a tablespoon of Greek yogurt into the icing mixture

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