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Cinnamon Roll Protein Muffins Recipe

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★★★★★

4.8 from 101 reviews

These Cinnamon Roll Protein Muffins are a delicious and nutritious twist on a classic pastry, combining the warm flavors of cinnamon and a swirl of sweet butter with high-protein ingredients. Perfect for a quick breakfast or a healthy snack, they are made with almond flour and whey protein, providing sustained energy and a satisfying texture.

Ingredients

Scale

Cinnamon Swirl

  • 1/4 cup (56.75 g) butter, softened, almost melted
  • 1/4 cup (50 g) brown sugar replacement
  • 1 tbsp allulose or xylitol
  • 1 tbsp ground cinnamon

Muffins

  • 3/4 cup (157.5 g) cottage cheese
  • 3 large eggs
  • 1/3 cup (60.67 g) Swerve Sweetener or other granular sweetener
  • 1 tsp vanilla extract
  • 1 3/4 cup (196 g) almond flour
  • 3/4 cup (81 g) unflavored whey protein powder
  • 2 tsp baking powder
  • 1/4 tsp salt

Optional Drizzle

  • 1/3 cup (41.67 g) Swerve Confectioners
  • 1 tbsp heavy whipping cream
  • Water as needed

Instructions

  1. Prepare the Cinnamon Swirl: In a medium bowl, stir together the softened butter, brown sugar replacement, allulose (or xylitol), and ground cinnamon until the mixture forms a thin paste. The butter should be almost melted but not completely liquid. Set aside.
  2. Preheat Oven and Prepare Pans: Preheat your oven to 325ºF (163ºC). Line the wells of two muffin pans with silicone or parchment liners. If using only one pan, be prepared to bake in batches.
  3. Blend Wet Ingredients: In a blender, combine cottage cheese, eggs, granular sweetener (such as Swerve), and vanilla extract. Blend until the mixture is smooth and creamy.
  4. Add Dry Ingredients and Blend: To the wet mixture in the blender, add almond flour, unflavored whey protein powder, baking powder, and salt. Blend again until fully incorporated and smooth.
  5. Fill Muffin Cups – First Layer: Spoon batter into each muffin cup until they are about half full.
  6. Add Cinnamon Swirl Center: Drop about half a teaspoon of the prepared cinnamon swirl mixture into the center of each muffin. Using a toothpick or the end of a small spoon, gently swirl the cinnamon mixture into the batter, taking care not to push it to the bottom.
  7. Add Remaining Batter and Swirl Again: Divide the remaining muffin batter evenly on top of the cinnamon layer. Add additional cinnamon swirl atop each and swirl lightly again to create a marbled effect.
  8. Bake the Muffins: Bake the muffins for 15 to 20 minutes, until they are puffed and golden brown on top. The surface may appear slightly moist due to the buttery cinnamon, but it will firm up as they cool.
  9. Cool Muffins: Remove the muffins from the oven and allow them to cool in the pans for 20 minutes. Then transfer them to a wire rack to cool completely.
  10. Prepare Optional Drizzle: In a small bowl, whisk together Swerve Confectioners sugar and heavy whipping cream. Add water a few drops at a time until you achieve a pourable drizzle consistency.
  11. Drizzle and Serve: Once muffins are completely cooled, drizzle the prepared glaze over them for extra sweetness and presentation. Serve and enjoy!

Notes

  • You can substitute the brown sugar replacement with coconut sugar or another low-carb sweetener, adjusting sweetness to taste.
  • Use unflavored whey protein powder to keep the flavor balanced; chocolate or flavored protein powders will alter the taste.
  • If you do not have a blender, using a food processor or mixing thoroughly by hand until smooth is possible but may affect the batter texture.
  • Allowing the muffins to cool completely ensures the cinnamon swirl sets properly and the texture is firm.
  • The drizzle is optional but adds a nice finishing touch and a hint of creaminess.
  • Keep muffins stored in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

Keywords: cinnamon roll muffins, protein muffins, low carb breakfast, high protein snack, almond flour muffins

Find it online: https://heutigemahlzeiten.com/cinnamon-roll-protein-muffins-recipe/