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To make these tasty muffins, gather these simple ingredients: - 1 cup rolled oats - 1 scoop vanilla protein powder - 1/4 cup almond flour - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/4 teaspoon salt - 1/2 cup unsweetened applesauce - 2 large eggs - 1/4 cup honey or maple syrup - 1 teaspoon vanilla extract - 1/4 cup almond milk (or any milk of choice) - 1/4 cup chopped walnuts or pecans (optional) - 2 tablespoons brown sugar (for topping) - 1 teaspoon ground cinnamon (for topping) Each muffin has about 150 calories. It packs in 6 grams of protein. You also get 5 grams of fat and 20 grams of carbs. These muffins are a great source of fiber, too, thanks to the oats and applesauce. They are filling and help keep you satisfied. You can swap some ingredients if needed: - Use oat flour instead of almond flour. - Try using banana instead of applesauce for a different flavor. - Maple syrup can replace honey for a vegan option. - If you want a nut-free version, skip the nuts and use sunflower seeds. - Any milk works well instead of almond milk. These adjustments keep the muffins tasty while fitting your needs! {{ingredient_image_1}} To start, preheat your oven to 350°F (175°C). Grab a muffin tin and line it with paper liners or lightly grease it. This helps your muffins come out easily. In a large bowl, mix together the rolled oats, protein powder, almond flour, baking powder, ground cinnamon, and salt. Use a whisk to blend them well. In another bowl, combine the applesauce, eggs, honey or maple syrup, vanilla extract, and almond milk. Stir until everything is smooth. Pour the wet mix into the dry mix. Stir gently until just combined. Don’t overmix! If you like, fold in chopped walnuts or pecans. Spoon the muffin batter into your prepared muffin tin. Fill each cup about two-thirds full. In a small bowl, mix brown sugar and ground cinnamon for the topping. Sprinkle a pinch of this mixture on each muffin. Bake the muffins in your preheated oven for 18-20 minutes. They are done when a toothpick inserted in the center comes out clean. Keep an eye on them to avoid overbaking. After baking, let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. For serving, enjoy them warm. You can drizzle some honey on top or add a frosting made from Greek yogurt. Arrange them on a nice platter and dust with cinnamon for a lovely touch. These muffins make a great snack or breakfast treat! To make your muffins fluffy, remember to use fresh baking powder. Check the date on the package. Mix the dry ingredients well before adding wet ones. This helps the baking powder activate. Do not overmix the batter; stir until just combined. This keeps the muffins light. Also, use room temperature eggs for better mixing. You can add many tasty things to your muffins. Try adding chocolate chips for sweetness. Dried fruits like cranberries or raisins add a nice touch. Chopped nuts like walnuts or pecans boost the crunch. For a fun twist, mix in a spoonful of peanut butter. You can also swap the applesauce for mashed bananas for a different flavor. These muffins pair well with many delicious options. Serve them warm with a drizzle of honey. A dollop of Greek yogurt adds creaminess. For a cozy treat, enjoy muffins with a cup of coffee or tea. You can also sprinkle some extra cinnamon on top for an added flavor kick. Pro Tips Use Fresh Ingredients: Always opt for fresh eggs and high-quality protein powder to enhance the flavor and nutritional value of your muffins. Don’t Overmix: Mix the wet and dry ingredients until just combined to avoid dense muffins. A few lumps are perfectly fine! Experiment with Add-ins: Try adding dried fruits, chocolate chips, or different nuts for variety and to personalize your muffins to your taste. Storage Tips: Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze them for longer storage. {{image_2}} You can switch up the flavors in your muffins. Try using chocolate protein powder instead of vanilla. It adds a rich taste that kids love. You can also swap the applesauce for mashed bananas. This change gives the muffins a sweeter flavor. Adding dried fruits, like cranberries or raisins, is another great idea. They bring a nice chewiness and extra sweetness. For a fun twist, sprinkle in some cocoa powder for a chocolate cinnamon roll vibe. Making these muffins gluten-free is simple. Just replace the rolled oats and almond flour with certified gluten-free oats. For a vegan version, swap the eggs for flax eggs. Mix one tablespoon of ground flaxseed with two tablespoons of water. Let it sit for five minutes to thicken. You can also use maple syrup instead of honey for sweetness. These changes keep the muffins tasty and suitable for everyone. If you want mini muffins, fill the muffin tin only halfway. Bake them for about 12-15 minutes. For larger muffins, fill the cups to 3/4 full. You may need to bake them for 20-22 minutes. Always check if they are done by inserting a toothpick. If it comes out clean, your muffins are ready. Adjusting the size gives you more options for snacks or breakfast. To keep your muffins fresh, store them in an airtight container. This will stop air from drying them out. You can place a paper towel inside to absorb moisture. Keep them at room temperature for up to three days. If you want them to last longer, refrigeration is a good choice. Just remember to bring them back to room temp before serving. Freezing is a great way to save your muffins. First, let them cool completely. Then, wrap each muffin in plastic wrap. Place them in a freezer bag or a container. Label the bag with the date. They can last up to three months in the freezer. When you're ready to eat, just take one out and let it thaw at room temperature. To enjoy warm muffins, you can reheat them in different ways. For a quick method, use the microwave. Heat each muffin for about 10-15 seconds. If you want a crispy top, use the oven. Preheat it to 350°F (175°C) and bake for about 5-7 minutes. Enjoy your muffins warm and fresh! Yes, you can use different protein powder flavors. Vanilla protein powder works well in this recipe. You can try chocolate or even cinnamon flavor for a twist. Just remember that the taste will change based on the protein you choose. Adjust the sweetener if needed, especially if the protein has added sweetness. These muffins stay fresh for about five days if stored correctly. Keep them in an airtight container at room temperature. If you want them to last longer, you can freeze them. Thaw them overnight in the fridge when you're ready to enjoy. Yes, you can make this recipe nut-free. Simply replace almond flour with oat flour or all-purpose flour. You can also skip the chopped walnuts or pecans in the batter. Enjoy your muffins without nuts, and they will still be tasty! Cinnamon Roll Protein Muffins are a tasty and healthy treat you can make at home. We covered ingredients, baking steps, and tips to ensure fluffiness. You learned how to store muffins and explored variations like gluten-free options. These muffins are perfect for meal prep or a quick snack. Enjoy your delicious creations and don’t be afraid to experiment! Happy baking!

Cinnamon Roll Protein Muffins

Delicious and healthy muffins packed with protein and the warm flavors of cinnamon.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup rolled oats
  • 1 scoop vanilla protein powder
  • 1 4 cup almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 4 teaspoon salt
  • 1 2 cup unsweetened applesauce
  • 2 large eggs
  • 1 4 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 4 cup almond milk
  • 1 4 cup chopped walnuts or pecans
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  • In a large mixing bowl, combine the rolled oats, protein powder, almond flour, baking powder, ground cinnamon, and salt. Whisk together until well combined.
  • In another bowl, mix together the applesauce, eggs, honey (or maple syrup), vanilla extract, and almond milk. Stir until smooth.
  • Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix. If desired, fold in the chopped walnuts or pecans at this stage.
  • In a small bowl, mix the brown sugar and ground cinnamon for the topping.
  • Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle a pinch of the cinnamon sugar mixture on top of each muffin.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm with a drizzle of honey or frosting made with Greek yogurt for added creaminess.
Keyword cinnamon, healthy, muffins, protein