Description
These Tasty Cinnamon Roll Protein Muffins For Breakfast deliver the delightful flavors of classic cinnamon rolls with a healthy twist, providing a protein-packed breakfast option that’s simple to make and perfect for meal prep.
Ingredients
Scale
For the Muffins:
- 1 ½ cups (180g) all-purpose flour (or whole wheat pastry flour for a fiber boost)
- ½ cup (50g) vanilla protein powder (whey or plant-based work well)
- ¼ cup (50g) granulated sugar (or a sugar-free sweetener like erythritol)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 large egg, lightly beaten
- 1 cup (240ml) milk (dairy or non-dairy like almond milk)
- ¼ cup (60ml) melted coconut oil or unsweetened applesauce
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 2 tablespoons light brown sugar (or a brown sugar substitute)
- 1 tablespoon ground cinnamon
- 1 tablespoon melted coconut oil or unsalted butter
Instructions
- Preheat oven to 400°F (200°C) and prepare a muffin ti
- In a large bowl, whisk together dry ingredients
- In a separate bowl, whisk together wet ingredients
- Combine wet and dry ingredients, stirring until just combined
- Prepare cinnamon swirl mixture in a small bowl
- Assemble muffins by layering batter and cinnamon swirl in muffin ti
- Bake at 400°F for 5 minutes, then reduce heat to 375°F and bake for an additional 12-15 minutes
- Cool for 5 minutes in the tin, then transfer to a wire rack
Notes
Allow muffins to cool completely before storing.
These muffins can be frozen for up to 2-3 months.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180-200 kcal
- Sugar: 8-10g
- Sodium: 180-200mg
- Fat: 6-8g
- Saturated Fat: 4-5g
- Unsaturated Fat: 1-2g
- Trans Fat: 0g
- Carbohydrates: 22-25g
- Fiber: 2-3g
- Protein: 10-12g
- Cholesterol: 20-25mg