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- 1 cup rolled oats - 1 cup vanilla protein powder - 2 teaspoons baking powder - 2 teaspoons ground cinnamon - 1/4 teaspoon salt - 1/2 cup Greek yogurt - 1/2 cup unsweetened applesauce - 1/4 cup maple syrup - 1/4 cup almond milk - 2 large eggs - 1 teaspoon vanilla extract - 1/4 cup chopped pecans or walnuts - 1/4 cup raisins These ingredients come together to create healthy and delicious muffins. The rolled oats add fiber, while the vanilla protein powder gives a protein boost. Baking powder helps them rise, and ground cinnamon brings warmth and flavor. For the wet ingredients, Greek yogurt adds creaminess and protein. Unsweetened applesauce keeps them moist and sweet without extra sugar. Maple syrup adds a natural sweetness, and almond milk keeps the mix smooth. Eggs bind everything together, and vanilla extract enhances the flavor. You can also add chopped nuts or raisins for extra texture and taste. They add a nice crunch and a hint of sweetness. Each ingredient plays a key role in making these muffins both tasty and nutritious. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). Line a muffin tin with liners or grease it lightly. This step helps the muffins come out easily. 2. In a large mixing bowl, combine the rolled oats, vanilla protein powder, baking powder, ground cinnamon, and salt. Mix well until everything is blended. 3. In another bowl, whisk together Greek yogurt, unsweetened applesauce, maple syrup, almond milk, eggs, and vanilla extract. Make sure it is smooth and creamy. 1. Gradually add the wet mixture to the dry mixture. Stir gently until just combined. Do not overmix, as this can make the muffins tough. 2. If you want, fold in the chopped pecans or walnuts and raisins at this stage. These add great texture and flavor. 1. Fill each muffin cup about 2/3 full with the batter. This gives them room to rise. 2. Bake in the preheated oven for 18-20 minutes. They are done when a toothpick inserted in the center comes out clean. 3. Once baked, let the muffins cool in the tin for 5 minutes. Then, move them to a wire rack to cool completely. Enjoy the warm aroma as they cool! - Calories: Each muffin has about 150 calories. - Protein: You’ll get around 10 grams of protein per muffin. - Carbohydrates: Each muffin contains about 20 grams of carbs. - Fats: These muffins have about 4 grams of fat each. - Fiber: You’ll enjoy about 2 grams of fiber per muffin. Why are protein-rich muffins good for you? They help you feel full longer. The protein boosts your energy too. This makes them great for breakfast or snacks. What about oats and Greek yogurt? Oats bring fiber and nutrients. They help with digestion and keep your heart healthy. Greek yogurt adds protein and probiotics. These good bacteria help your gut stay healthy. These muffins are not just tasty. They are a smart choice for a healthy diet. You can enjoy them without feeling guilty! Pro Tips Use Fresh Ingredients: Always opt for fresh eggs and dairy for the best flavor and texture in your muffins. Don't Overmix: Mix the wet and dry ingredients just until combined to keep your muffins light and fluffy. Customize Your Add-ins: Feel free to swap out the nuts and raisins for your favorite mix-ins like chocolate chips or dried cranberries. Storage Tips: Store any leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer shelf life. {{image_2}} To make great muffins, you need the right batter. Start with rolled oats and protein powder. Mix them well with cinnamon and baking powder. This gives your muffins a nice flavor. Next, combine wet ingredients. Greek yogurt, applesauce, and eggs keep the muffins moist. If the batter feels too thick, add a splash of almond milk. You want a thick but pourable mix. For even baking, fill each muffin cup about two-thirds full. This lets them rise without spilling over. Bake at 350°F for 18-20 minutes. Check with a toothpick. If it comes out clean, they are ready. Serve your muffins warm for the best taste. You can drizzle a simple glaze on top. Mix powdered sugar with almond milk for a sweet touch. A sprinkle of cinnamon adds flavor and looks nice. Pair these muffins with fresh fruit or yogurt. They are great for breakfast or a snack. Store your muffins in an airtight container. This keeps them fresh for up to five days. Place parchment paper between layers to avoid sticking. To freeze muffins, let them cool completely. Wrap each muffin in plastic wrap. Then, place them in a freezer bag. They can last up to three months. When you want one, just thaw it at room temperature. Enjoy! You can change the flavor of your muffins easily. First, adjust the sweetness. If you want a sweeter muffin, add more maple syrup. You can also use honey or agave syrup. For less sweetness, cut back on the syrup. Next, try different protein powders. Vanilla is great, but chocolate or even cinnamon-flavored protein can work well. Different flavors add a fun twist. Just keep in mind that flavors can change the muffin's taste. If you run out of applesauce, use other purees. Mashed bananas or pumpkin puree can replace applesauce. They keep the muffins moist and add their own flavors. For dairy-free options, swap Greek yogurt with plant-based yogurt. Almond or coconut yogurt works nicely. You can also use almond milk, soy milk, or oat milk in place of regular milk. These swaps still give you tasty muffins. Add extra fun with mix-ins! Chopped nuts like almonds or pecans add crunch. Try walnuts for a richer flavor. If you love fruit, toss in blueberries or chopped apples for natural sweetness. Spices can also enhance your muffins. Add a pinch of nutmeg or ginger for a warm taste. With these mix-ins, you can create your perfect cinnamon roll protein muffin! Adding protein to muffins boosts your diet. Protein helps build muscles and keeps you full longer. It also helps your body repair itself after exercise. A muffin with protein is a smart choice for breakfast or a snack. In these cinnamon roll protein muffins, I use vanilla protein powder and Greek yogurt. Both add protein without losing flavor. You get a tasty treat that supports your health goals. Yes, you can make these muffins gluten-free! Just swap out the rolled oats for certified gluten-free oats. This keeps the muffins soft and delicious. You can also look for gluten-free protein powder. Many brands offer great options. With these changes, you still enjoy the same yummy cinnamon roll flavor. These muffins stay fresh for about 3 to 5 days when stored properly. Keep them in an airtight container at room temperature. For longer storage, you can freeze them. If you freeze them, wrap each muffin in plastic wrap. Then place them in a freezer bag. They stay good for up to three months. Just thaw them in the fridge or microwave when you want one. In this blog post, I shared how to make protein-rich muffins using simple ingredients. We covered both dry and wet components and the optional add-ins for variety. I provided step-by-step instructions, tips for perfecting your muffins, and variations to suit your taste. These muffins offer great nutrition and delicious flavors. Experiment with these recipes to suit your needs, and enjoy tasty snacks anytime. 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 cup vanilla protein powder
  • 1 2 Greek yogurt
  • 1 2 unsweetened applesauce
  • 1 4 maple syrup
  • 1 4 almond milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 4 salt
  • 1 4 chopped pecans or walnuts
  • 1 4 raisins

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with liners or grease it lightly.
  • In a large mixing bowl, combine the rolled oats, protein powder, baking powder, ground cinnamon, and salt. Mix well.
  • In another bowl, whisk together the Greek yogurt, applesauce, maple syrup, almond milk, eggs, and vanilla extract until the mixture is smooth.
  • Gradually add the wet ingredients to the dry ingredients, stirring to combine until just mixed. If desired, fold in the chopped nuts and raisins at this stage.
  • Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  • Once baked, allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve the muffins warm, optionally drizzled with a simple glaze made from powdered sugar and a splash of almond milk for a sweet touch. You can also sprinkle a pinch of cinnamon on top for added flavor and appeal!
Keyword cinnamon, muffins, protein