Cinnamon Roll Protein Muffins
Delicious and healthy muffins that combine sweet cinnamon roll flavors with high-protein ingredients, perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1 cup protein powder (vanilla or unflavored)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cinnamon
Wet Ingredients
- 2 bananas, mashed Use ripe bananas for best results
- 1/2 cup unsweetened applesauce
- 1/2 cup almond milk (or your choice of milk)
- 1/4 cup maple syrup or honey
- 1 tsp vanilla extract
Optional Add-ins
- 1/2 cup chopped nuts Optional ingredient
- 1/4 cup raisins or dried fruit Optional ingredient
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Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or non-stick spray.
- In a large bowl, combine the rolled oats, protein powder, baking powder, baking soda, salt, and cinnamon. Mix well to ensure everything is evenly coated.
- In another bowl, mix the mashed bananas, applesauce, almond milk, maple syrup (or honey), and vanilla extract. Stir until combined.
- Pour the wet ingredients into the dry ingredients. Use a spatula or spoon to mix until everything is just combined. If you choose to, fold in chopped nuts and raisins or other dried fruits at this stage.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Baking
- Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
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Notes
For serving suggestions, enjoy warm with nut butter or Greek yogurt. Store in an airtight container for up to 3 days at room temperature, up to 1 week in the refrigerator, or freeze for up to 3 months.