Description

These muffins deliver the warm spice, gooey swirl, and sweet glaze of a classic cinnamon roll — but with oat flour, protein powder, and balanced ingredients that keep you energized. Each muffin provides about 9–11g protein, no refined sugar (optional), and incredible cinnamon roll flavor.

Ingredients

Scale

For the Muffins

1 cup oat flour
1 scoop vanilla protein powder (whey–casein or plant blend)
1 tsp baking powder
½ tsp cinnamon
¼ tsp salt
2 large eggs
⅓ cup Greek yogurt
¼ cup unsweetened almond milk (or any milk)
2 tbsp maple syrup or honey
1 tsp vanilla extract

Cinnamon Swirl

1 tbsp melted coconut oil or butter
2 tbsp coconut sugar or brown sugar
1 tsp cinnamon

Glaze

¼ cup powdered sweetener or powdered sugar
1–2 tsp milk
Splash of vanilla extract

Instructions

1. Preheat & Prep

Preheat the oven to 350°F (175°C). Line a muffin tin with 6–8 liners and spray lightly for easy release.

2. Mix the Dry Ingredients

In a bowl, whisk together:

oat flour
protein powder
baking powder
½ tsp cinnamon
salt

3. Mix the Wet Ingredients

In a separate bowl, whisk:

eggs
Greek yogurt
milk
maple syrup or honey
vanilla

Mix until smooth.

4. Combine

Add dry mixture to wet mixture and gently fold with a spatula. Do not overmix — a few small streaks are fine.

5. Make the Swirl

Mix together melted coconut oil/butter, sugar, and cinnamon to form a thick paste.

6. Layer & Swirl

Fill muffin liners halfway with batter.
Add a small spoonful of cinnamon swirl to the center.
Cover with remaining batter.
Use a toothpick to gently swirl (just a few figure-eights).

7. Bake

Bake 15–18 minutes or until tops spring back and a toothpick comes out clean from the muffin portion.

8. Glaze

Cool muffins for 5 minutes, then whisk glaze ingredients and drizzle over warm muffins.

Notes

Dry muffins?
Likely overbaked or too much oat flour. Check at 15 minutes and make sure flour is loosely spooned, not packed.

Can I swap oat flour?
Not directly. Almond flour or AP flour behave differently and need adjusted liquids.

Swirl sinking?
Be sure to sandwich the swirl between batter layers.

No Greek yogurt?
Use sour cream, plain yogurt, or unsweetened applesauce.