We bake soft muffins that taste like a warm cinnamon roll. I mix high protein snacks with high protein muffins healthy and easy protein muffins so breakfast stays simple. I add protein muffins with protein powder for lift, make high protein breakfast muffins for busy days, lean on high protein recipes you can trust, and keep protein muffins for kids sweet yet balanced.
Table of Contents
- 1) Key Takeaways
- 2) Easy Cinnamon Roll Protein Muffins Recipe
- 3) Ingredients for Cinnamon Roll Protein Muffins
- 4) How to Make Cinnamon Roll Protein Muffins
- 5) Tips for Making Cinnamon Roll Protein Muffins
- 6) Making Cinnamon Roll Protein Muffins Ahead of Time
- 7) Storing Leftover Cinnamon Roll Protein Muffins
- 8) Try these Breakfast Recipes next
- 9) Cinnamon Roll Protein Muffins Recipe
- 10) Nutrition
1) Key Takeaways
We bake tender muffins with warm spice and gentle sweetness. The batter uses Greek yogurt for moisture and protein. Oats give soft body and a mild nut taste. The swirl adds a cozy ribbon.
I wrote this as Nancy for Nancy Cooks and I test it in my small kitchen. I make a pot of coffee and line the pan. I mix fast and keep the batter thick. The crumb stays soft and the top sets with a light gloss.
Kids like the roll feel. Adults like the steady energy. The recipe fits meal prep and busy mornings. The link for more ideas lives here Nancy Cooks.
2) Easy Cinnamon Roll Protein Muffins Recipe
High protein snacks make breakfast calm and quick. High protein snacks show up in my plan when the week looks full. I reach for this pan and I breathe. The batter stirs smooth and the kitchen smells like a bakery.
The method stays simple and short. I whisk dry mix and wet mix. I fold the two with a light hand. The swirl looks like a tiny secret. The crumb bakes soft and the top springs back with a gentle press.
This fits easy protein muffins on busy days and it pairs with coffee or milk. It travels well in a lunch box and works as protein muffins for kids. It feels like a treat yet it lands in the set of high protein recipes I trust.
3) Ingredients for Cinnamon Roll Protein Muffins
Oat flour ground fine gives soft body with mild grain notes. It holds moisture and keeps the crumb tender for hours.
Vanilla protein powder lifts structure and adds flavor. Pick a brand you like so the taste stays clean. This matches protein muffins with protein powder that bake light.
Ground cinnamon warms the kitchen and anchors the roll mood. Fresh spice makes a clear difference in aroma.
Baking powder and baking soda help the rise and keep the crumb open. A small dose gives a gentle lift.
Fine salt sharpens flavor and balances the sweet notes. A pinch pulls the spice forward.
Greek yogurt adds protein and moisture. The batter feels thick yet pours with ease. This supports high protein muffins healthy without fuss.
Eggs bind the mix and add richness. Room temp eggs whisk smooth and fold clean into the dry mix.
Applesauce brings gentle sweetness and keeps the crumb soft. The flavor sits in the background and lets cinnamon lead.
Maple syrup or light brown sugar adds round sweetness. Use a small pour for balance.
Vanilla extract rounds the spice and boosts the roll feel. A teaspoon turns the mix fragrant.
Melted butter or light oil adds tenderness. The muffins keep a soft bite even on day two which gives room for protein packed snacks in a routine.
Swirl mix made with cinnamon sugar and a touch of melted butter draws thin lines through the crumb. Each bite gets a warm pocket.
Yogurt glaze with light cream cheese and a spoon of milk sets glossy. It tastes like a roll icing with more protein.
4) How to Make Cinnamon Roll Protein Muffins
Step one heat the oven to three hundred fifty F then line a twelve cup pan. The paper liners prevent sticking and make cleanup fast.
Step two whisk oat flour protein powder cinnamon baking powder baking soda and salt. Break up any lumps so the mix feels light.
Step three in a second bowl whisk eggs yogurt applesauce maple syrup vanilla and melted butter. The wet mix should look smooth and creamy.
Step four fold wet into dry with a spatula. Stop when the streaks fade. A few tiny lumps keep the crumb tender. This set pares well with high protein breakfast muffins goals.
Step five stir the swirl mix. Spoon batter into cups halfway. Add a small spoon of swirl. Cover with the rest of the batter.
Step six bake fifteen to eighteen minutes. Tops should spring back when pressed. A tester comes out clean with a crumb or two.
Step seven cool five minutes in the pan then move to a rack. Drizzle glaze on warm muffins for a soft set or on cool muffins for clean lines.
5) Tips for Making Cinnamon Roll Protein Muffins
Use a scale for oat flour and protein. Too much dry mix makes a tough crumb. A light hand keeps the bite tender and the rise even.
Swap whey for a lighter muffin or pick plant protein for a heartier bite. Taste the batter since protein blends vary in sweetness. A tiny splash of milk loosens a thick mix.
Stir the swirl just before you fill. Fresh swirl draws clear ribbons. That small detail gives bakery charm and supports high protein treats that still feel fun. Easy protein muffins shine with small touches.
6) Making Cinnamon Roll Protein Muffins Ahead of Time
Bake a full pan on a calm night. Cool on a rack then glaze once the steam leaves. Set half in the fridge for the week and tuck the rest in the freezer.
Wrap each muffin in a small square of parchment then bag in a zip bag. Air stays out and the crumb holds. Reheat in a low oven or give ten seconds in the microwave.
Pack for work or school with a small fruit cup. The pair makes steady fuel and checks the box for high protein recipes that travel well.
7) Storing Leftover Cinnamon Roll Protein Muffins
Keep muffins in a sealed box in the fridge for four days. Warm for a few seconds to soften the crumb and wake the spice.
Freeze for up to three months. Thaw on the counter then refresh in a warm oven. The glaze sets again and the top regains its gentle sheen.
A midday snack pairs well with tea or coffee. The size fits a small break. This habit turns into protein rich snacks that feel calm and steady.
8) Try these Breakfast Recipes next
9) Cinnamon Roll Protein Muffins Recipe
High Protein Snacks Cinnamon Roll Protein Muffins
Ingredients
For the Muffins
- 1 cup oat flour or very fine rolled oats
- 1 scoop vanilla whey or plant protein powder about 30 grams
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1 half teaspoon baking soda
- 1 quarter teaspoon fine salt
- 2 large eggs
- 1 cup plain Greek yogurt
- 1 third cup unsweetened applesauce
- 2 tablespoons maple syrup or packed light brown sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons melted unsalted butter or neutral oil
For the Cinnamon Swirl
- 2 tablespoons coconut sugar or light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon melted butter
For the Glaze optional
- 3 tablespoons plain Greek yogurt
- 2 tablespoons light cream cheese softened
- 1 to 2 tablespoons milk
- 1 tablespoon powdered sugar or zero calorie confectioner style sweetener
- Pinch of cinnamon
Instructions
For the Muffins
- Heat the oven to 350 F and line a twelve cup muffin pan.
- Whisk oat flour protein powder cinnamon baking powder baking soda and salt in a bowl.
- In a second bowl whisk eggs yogurt applesauce maple syrup vanilla and melted butter.
- Fold wet into dry with a spatula until the batter looks just combined with no dry streaks.
- Stir the swirl mix in a small cup. Fill each well halfway with batter add a small spoon of swirl then top with more batter.
- Bake until tops spring back and a tester comes out clean about fifteen to eighteen minutes.
- Cool in the pan for five minutes then move muffins to a rack.
For the Glaze optional
- Stir yogurt cream cheese milk powdered sugar and cinnamon until smooth.
- Drizzle over warm or cooled muffins and let set for five minutes.
To Serve
- Serve warm for a roll like feel or at room temp for grab and go.
- Store covered in the fridge for four days or freeze for three months.
10) Nutrition
One muffin gives about one hundred forty calories with ten grams protein. The balance sits in carbs and a small amount of fat. The numbers work well for a morning bite or a late day snack.
Sodium stays moderate when you use fine salt and light glaze. Fiber comes from oats and brings a gentle lift. The sweet level reads mild and the cinnamon carries the flavor.
For more ideas visit Nancy at Nancy Cooks. I keep notes on swaps and flavors and I update when feedback lands. I want this set to serve your routine and support a calm start.
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