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High Protein Cinnamon Roll Protein Muffins - Soft, Sweet, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Dry ingredients: 1 cup oat flour (store-bought or blended oats)
  • 1/2 cup blanched almond flour
  • 1/2 cup vanilla whey or plant-based protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • Wet ingredients: 2 large eggs, room temperature
  • 3/4 cup plain Greek yogurt (2% or 0%)
  • 1/3 cup unsweetened applesauce
  • 1/4 cup pure maple syrup or honey
  • 2 tablespoons melted coconut oil or light olive oil
  • 1 teaspoon pure vanilla extract
  • 2–3 tablespoons milk of choice (as needed for batter consistency)
  • Cinnamon swirl: 2 tablespoons brown sugar or coconut sugar
  • 1 teaspoon cinnamon
  • Optional glaze: 1/3 cup powdered sugar (or powdered erythritol)
  • 1–2 tablespoons milk of choice
  • 1/4 teaspoon vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil spray.
  2. In a medium bowl, whisk the oat flour, almond flour, protein powder, baking powder, baking soda, salt, and cinnamon until no clumps remain.
  3. In a large bowl, whisk the eggs, Greek yogurt, applesauce, maple syrup, oil, and vanilla until smooth.
  4. Add the dry ingredients to the wet. Stir gently with a spatula just until combined. If the batter seems very thick, add 2–3 tablespoons of milk to loosen. It should be thick but scoopable.
  5. Mix the cinnamon swirl in a small cup: brown sugar and cinnamon.
  6. Fill each muffin cup about one-third full with batter. Sprinkle a pinch of cinnamon swirl over each, then add more batter to fill cups about 3/4 full. Finish with another light sprinkle of swirl on top. Use a toothpick to gently marble the tops.
  7. Bake for 15–18 minutes, or until a toothpick comes out clean or with a few moist crumbs. Don’t overbake—protein muffins can dry quickly.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack. If using the glaze, whisk the ingredients until smooth and drizzle over fully cooled muffins.
  9. Let the glaze set for 10–15 minutes before storing or serving.