High-Protein Cinnamon Roll Muffins
Equipment
- 12-cup standard muffin tin
- Paper muffin liners (highly recommended!)
- 2 Large mixing bowls
- Whisk
- Measuring Cups and Spoons
- Small spoon or butter knife for swirling
Ingredients
- 1 ½ cups 180g whole wheat pastry flour (or white whole wheat flour)
- ½ cup 50g vanilla protein powder (whey or casein blend works best for baking; plant-based might alter texture slightly)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup 180ml unsweetened almond milk (or any milk of choice)
- ½ cup 120g unsweetened apple sauce (or mashed banana)
- ¼ cup 60ml maple syrup or honey (adjust to desired sweetness)
- 2 tablespoons melted coconut oil or light olive oil
- 1 teaspoon vanilla extract
For the Cinnamon Swirl
- 2 tablespoons brown sugar or granulated erythritol for lower sugar
- 1 tablespoon ground cinnamon
Optional Glaze (for extra heavenliness!)
- ¼ cup 60g plain Greek yogurt (0% or 2% fat)
- 1 scoop approx. 25g vanilla protein powder
- 2-3 tablespoons unsweetened almond milk or as needed for desired consistency
- 1-2 tablespoons powdered erythritol or powdered monk fruit sweetener to taste
- ¼ teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the whole wheat pastry flour, protein powder, baking powder, baking soda, ground cinnamon, and salt. Make sure there are no clumps of protein powder.
- In a separate medium mixing bowl, whisk together the eggs, unsweetened almond milk, unsweetened apple sauce, maple syrup (or honey), melted coconut oil (or olive oil), and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. Be careful not to overmix the batter – a few small lumps are perfectly fine and actually help keep the muffins tender! Overmixing can lead to tough muffins.
- In a small bowl, mix together the brown sugar (or erythritol) and 1 tablespoon of ground cinnamon.
- Divide about half of the muffin batter evenly among the 12 prepared muffin cups.
- Sprinkle about half of the cinnamon swirl mixture evenly over the batter in each cup. Then, top with the remaining muffin batter, filling each cup about two-thirds full. Sprinkle the remaining cinnamon swirl mixture over the top of the batter in each cup.
- Using a small knife or a toothpick, gently swirl the cinnamon mixture into the top layer of the muffin batter a few times. Don't overdo it, or the swirl will disappear.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back when lightly touched.
- Let the muffins cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- While muffins cool, whisk all glaze ingredients together in a small bowl until smooth and desired consistency is reached. Drizzle over cooled muffins.
Notes
Nutritional Information:
- Protein: 12g
- Carbohydrates: 22g
- Fat: 7g