Here’s your soft, fluffy Cinnamon Roll Protein Muffins (High-Protein) 🧁🔥
They taste like a cinnamon roll — but with way better macros.
🧁 Cinnamon Roll Protein Muffins
🍽 Makes: 12 muffins
High-protein | Meal-prep friendly | Freezer-friendly
🥣 Ingredients
Dry:
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1 cup oat flour
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½ cup vanilla protein powder (whey-casein blend works best)
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¼ cup almond flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
Wet:
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¾ cup nonfat Greek yogurt
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½ cup liquid egg whites
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1 large egg
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¼ cup unsweetened almond milk
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3 tbsp monk fruit sweetener (or sweetener of choice)
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1 tsp vanilla extract
Cinnamon Swirl:
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2 tbsp coconut sugar or brown monk fruit
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1 tbsp cinnamon
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1 tbsp melted light butter
👩🍳 Instructions
1️⃣ Preheat oven to 350°F (175°C). Line muffin tin with liners.
2️⃣ Mix all dry ingredients in one bowl.
3️⃣ In another bowl, whisk yogurt, egg whites, egg, milk, sweetener, and vanilla.
4️⃣ Combine wet into dry until just mixed (don’t overmix).
5️⃣ In a small bowl, mix swirl ingredients.
6️⃣ Fill muffin cups ¾ full.
Add 1 tsp cinnamon swirl to each and use a toothpick to swirl.
7️⃣ Bake 16–20 minutes until toothpick comes out clean.
Cool 10 minutes before frosting.
🍥 High-Protein Cream Cheese Glaze
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½ cup light cream cheese (softened)
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¼ cup nonfat Greek yogurt
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1 scoop vanilla protein powder
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1–2 tbsp almond milk (thin to drizzle consistency)
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Sweetener to taste
Blend until smooth and drizzle over cooled muffins.
📊 Nutrition (Per Muffin – Without Glaze)
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Calories: ~160
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Protein: 14–17g
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Carbs: 12g
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Fat: 5g
With glaze: ~190 calories / 18–20g protein
💡 Tips for Soft Texture
✔ Use whey-casein blend for best moisture
✔ Don’t overbake (protein dries out fast)
✔ Let muffins cool fully before glazing
✔ Add 1 tbsp applesauce if you want extra softness
