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Cinnamon Roll Protein Muffins

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Delightful protein-packed muffins that bring the flavors of cinnamon rolls to your breakfast table.

Ingredients

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  • 1.5 cups oat flour (180g)
  • 2 scoops vanilla protein powder (60g, whey/casein blend preferred)
  • 2 tsp baking powder (8g)
  • 0.25 tsp salt (1.5g)
  • 0.75 cup plain Greek yogurt (180g, non-fat)
  • 0.5 cup unsweetened almond milk (120ml)
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract (5ml)
  • 2 tbsp melted butter (30ml, or coconut oil)
  • 3 tbsp coconut sugar (36g)
  • 2 tbsp ground cinnamon (12g, divided use)
  • 1 tbsp granulated sugar (12g, for final dusting)

Instructions

  1. Preheat your oven to 350°F (175°C). In a large bowl, combine oat flour, protein powder, baking powder, salt, and 1 tablespoon of cinnamon.
  2. Whisk together Greek yogurt, almond milk, eggs, melted butter, and vanilla extract in another bowl. Mix the wet ingredients with the dry until just combined.
  3. Mix coconut sugar and the remaining tablespoon of cinnamon in a small bowl.
  4. Fill muffin tins about halfway with the batter. Sprinkle a layer of the cinnamon-sugar mixture on top and swirl with a toothpick.
  5. Add more batter on top, filling the tins about 3/4 full.
  6. Bake for about 18-20 minutes or until a toothpick comes out clean.

Notes

Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.

Nutrition

Find it online: https://mydailyrecipeideas.com/cinnamon-roll-protein-muffins-ultimate-macro-friendly-breakfast/

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