Cinnamon Roll Protein Muffins

Category: Start Your Day with American Breakfast Staples

Soft and flavorful, these cinnamon roll protein muffins bring together the flavors of classic cinnamon rolls and the benefits of a protein-rich breakfast. Each muffin features a swirl of cinnamon and coconut sugar, moist texture from Greek yogurt and applesauce, and optional creamy topping for extra indulgence. They come together quickly, with just a few bowls and simple steps. Perfect with coffee or enjoyed on the go, these muffins suit those looking for a comforting yet nutritious start to the day or a wholesome snack.

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Updated on Tue, 27 May 2025 11:51:38 GMT
A plate of cinnamon roll protein muffins. Save
A plate of cinnamon roll protein muffins. | krispyrecipes.com

These cinnamon roll protein muffins are my go to healthy breakfast treat when I want something sweet that will keep me satisfied all morning. Packed with vanilla and cinnamon flavor plus a touch of maple syrup you would never guess they are so high in protein and lower in sugar than traditional muffins.

I started making these muffins after my kids asked for cinnamon rolls every weekend. Once I found this healthier version with added protein everyone was on board and now we all look forward to them on Saturday mornings.

Ingredients

  • Eggs: add structure moisture and extra protein for a fluffy muffin. Choose fresh large eggs for best results
  • Plain Greek yogurt: brings moisture tang and most of the protein. Look for a thick strained style
  • Unsweetened almond milk: gives a light texture without adding much fat or sugar. Shelf stable is great for convenience
  • Unsweetened applesauce: replaces some oil and keeps muffins tender. Use a good quality applesauce with no sugar added
  • Maple syrup or honey: provides natural sweetness and a subtle flavor. Go for pure maple syrup if you can
  • Vanilla extract: boosts the bakery style flavor. True vanilla extract makes a difference
  • Oat flour or finely ground oats: boost fiber and keep things gluten friendly if using certified oats. Grind your own oats for extra freshness
  • Vanilla protein powder: gives each muffin a big protein boost. Try a cleaner whey or plant based protein with short ingredients
  • Coconut flour: soaks up moisture and increases fiber. Make sure your flour is fresh with no odd odors
  • Baking powder and baking soda: help muffins rise tall and stay fluffy. Check expiration dates for best lift
  • Salt: balances the sweet notes. Fine sea salt is ideal for even seasoning
  • Coconut sugar or brown sugar: gives the cinnamon swirl a deep caramel note. Choose soft moist sugar for better mixing
  • Ground cinnamon: delivers that signature swirl. Freshly opened cinnamon makes a world of difference
  • Low fat cream cheese: is creamy and adds tang to the optional topping. Ensure it is very soft for easy blending
  • Greek yogurt in the topping: makes it lighter and more tangy
  • Maple syrup in the topping: keeps the glaze naturally sweet

Step-by-Step Instructions

Preheat Oven:
Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius and get your muffin tin ready. Use paper liners or a light mist of oil spray to help muffins release easily
Mix the Wet Ingredients:
In a big bowl thoroughly whisk eggs Greek yogurt almond milk applesauce maple syrup and vanilla. Make sure the mixture is smooth and even so your muffins bake up light
Combine the Dry Ingredients:
In another bowl blend together oat flour protein powder coconut flour baking powder baking soda and salt. Use a fork or whisk to break up any lumps for an even batter
Combine Wet and Dry Ingredients:
Gently fold the dry mixture into the wet mixture just until you see no streaks of flour. Be careful not to overmix or your muffins may turn out dense
Make the Cinnamon Swirl:
In a small bowl stir together the coconut or brown sugar and cinnamon until well combined. This mixture will create sweet ribbons in your muffins
Layer Batter and Swirl:
Spoon enough batter to fill each muffin cup halfway. Sprinkle a generous pinch of the cinnamon sugar swirl on top then cover with the remaining batter. Use a toothpick to swirl gently without mixing entirely
Bake the Muffins:
Bake in the center of the oven for eighteen to twenty two minutes. Muffins are done when golden and a toothpick comes out clean from the center
Prepare Optional Topping:
Blending softened cream cheese Greek yogurt and maple syrup makes a creamy glaze. Drizzle over the fully cooled muffins for a real bakery touch
A spoon is in a cinnamon roll protein muffin. Save
A spoon is in a cinnamon roll protein muffin. | krispyrecipes.com

My favorite ingredient in this recipe is the thick tangy Greek yogurt. I love how it makes the crumb soft and adds a rich flavor without a lot of fat. My kids call these “cinnamon roll cupcakes” and beg to help swirl the cinnamon in every batch

Storage Tips

Store leftover muffins in an airtight container in the fridge for up to five days. For longer storage place in the freezer and thaw overnight or microwave for a quick breakfast on busy mornings. The texture stays soft even after chilling if you let them reach room temperature before eating

Ingredient Substitutions

If you do not have oat flour finely ground whole wheat flour works well and adds a nutty flavor. For dairy free use coconut yogurt and plant based protein powder. For a little crunch add chopped walnuts or pecans to the batter or sprinkle on top before baking

Serving Suggestions

These muffins are great warm or at room temperature for breakfast or snack. Serve with a smear of nut butter or a side of fruit. Pair with coffee or tea or enjoy as a kid friendly after school treat

A tray of cinnamon roll protein muffins. Save
A tray of cinnamon roll protein muffins. | krispyrecipes.com

Cultural and Historical Context

Cinnamon rolls are a classic breakfast pastry in American kitchens but this version lightens things up without losing flavor. Protein baked goods have become popular for active families and health focused eaters who still want something sweet

Recipe FAQs

→ How do I keep the muffins moist?

Greek yogurt and applesauce help retain moisture, so avoid overbaking and mix the batter just until combined.

→ Can I use different protein powders?

Both plant-based and whey protein powders work well; choose your favorite for the desired flavor and texture.

→ Is there a dairy-free alternative?

Use plant-based yogurt and a dairy-free protein powder. Swap cream cheese with vegan alternatives for the topping.

→ How do I create the cinnamon swirl effect?

Layer the batter with cinnamon-sugar mixture, then swirl gently with a toothpick before baking for a marbled look.

→ Can I add nuts or other mix-ins?

Chopped walnuts or pecans add texture and flavor. Fold them in with dry ingredients before combining all components.

→ How should the muffins be stored?

Cool fully, then store in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.

Cinnamon Roll Protein Muffins

Tender muffins flavored with cinnamon, vanilla, and a protein boost—ideal for breakfast, snack, or post-workout treat.

Preparation Time
15 min
Cooking Time
20 min
Total Time
35 min

Recipe Category: Hearty Breakfasts

Skill Level: Beginner

Cuisine Type: American

Recipe Yield: 12 Servings (12 muffins)

Dietary Options: Vegetarian

Ingredients

→ Wet Ingredients

01 2 large eggs
02 240 ml plain Greek yogurt (nonfat or low-fat)
03 80 ml unsweetened almond milk
04 60 ml unsweetened applesauce
05 60 ml maple syrup or honey
06 2 teaspoons vanilla extract

→ Dry Ingredients

07 100 grams oat flour (or finely ground oats)
08 60 grams vanilla protein powder (whey or plant-based)
09 35 grams coconut flour
10 1 1/2 teaspoons baking powder
11 1/2 teaspoon baking soda
12 1/4 teaspoon salt

→ Cinnamon Swirl

13 2 tablespoons coconut sugar or brown sugar
14 1 1/2 teaspoons ground cinnamon

→ Optional Topping

15 60 grams low-fat cream cheese, softened
16 30 grams Greek yogurt
17 15 ml maple syrup

Steps to Follow

Step 01

Preheat the oven to 175°C. Line a 12-cup muffin tin with paper liners or lightly grease the wells.

Step 02

In a large mixing bowl, whisk together the eggs, Greek yogurt, almond milk, applesauce, maple syrup, and vanilla extract until the mixture is well combined and smooth.

Step 03

In a separate bowl, blend the oat flour, vanilla protein powder, coconut flour, baking powder, baking soda, and salt until evenly mixed.

Step 04

Gradually fold the dry ingredients into the wet mixture until just incorporated. Avoid overmixing to ensure tender muffins.

Step 05

In a small bowl, combine coconut sugar with ground cinnamon to create the swirl mixture.

Step 06

Spoon batter to fill each muffin cup halfway. Sprinkle a portion of the cinnamon-sugar mixture over the batter, then top with the remaining batter. Swirl gently with a toothpick to create a marbled effect.

Step 07

Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the tin for several minutes before transferring to a wire rack.

Step 08

For a creamy topping, blend softened cream cheese, Greek yogurt, and maple syrup until smooth. Drizzle over cooled muffins before serving, if desired.

Additional Notes

  1. Oat flour can be substituted with whole wheat flour if preferred.
  2. For a dairy-free version, use plant-based yogurt and protein powder.
  3. Add finely chopped walnuts or pecans for added texture and flavor.
  4. These muffins are ideal served alongside cold milk or your preferred coffee.

Required Tools

  • 12-cup muffin tin
  • Mixing bowls
  • Whisk
  • Toothpick
  • Measuring cups and spoons

Allergen Information

Make sure to review each ingredient for potential allergens, and consult a healthcare professional if needed.
  • Contains eggs and dairy (Greek yogurt, cream cheese).
  • May contain gluten if oat flour is not certified gluten-free.
  • Contains tree nuts if almond milk is used.
  • Check protein powder ingredients for potential allergens.

Nutritional Facts (Per Serving)

These details are for informational purposes and aren't a substitute for medical advice.
  • Calories: 110
  • Fats: 2 g
  • Carbohydrates: 14 g
  • Proteins: 8 g