Cinnamon Roll Protein Muffins: Gluten-Free, 13g Protein (Print Version)
Enjoy Cinnamon Roll Protein Muffins, a gluten-free treat with 13g protein per serving. Ideal for a healthy breakfast or satisfying snack.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free
# Ingredients:
→ The Muffin Base
01 -
1 1/2 cups gluten-free 1:1 baking flour blend
02 -
1 1/2 cups vanilla protein powder (whey or plant-based)
03 -
1/2 cup granulated erythritol or monk fruit sweetener
04 -
2 tsp baking powder
05 -
1/2 tsp baking soda
06 -
1/4 tsp sea salt
07 -
2 large eggs
08 -
1/2 cup unsweetened applesauce
09 -
3/4 cup unsweetened almond milk
10 -
1 tsp vanilla extract
11 -
1/4 cup melted coconut oil or unsalted butter
→ Cinnamon Swirl Magic
12 -
1/4 cup brown sugar substitute (e.g., erythritol-based)
13 -
1 tbsp ground cinnamon
14 -
1 tbsp melted coconut oil or unsalted butter
→ Creamy Glaze Drizzle
15 -
1/2 cup powdered erythritol or monk fruit sweetener
16 -
2 oz light cream cheese, softened
17 -
1-2 tbsp unsweetened almond milk
18 -
1/2 tsp vanilla extract
# Instructions:
01 -
Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or generously spray with non-stick cooking spray. This prepares your pan for the delicious Cinnamon Roll Protein Muffins | 13g Protein & Gluten-Free.
02 -
In a large bowl, whisk together 1 1/2 cups gluten-free 1:1 baking flour blend, 1 1/2 cups vanilla protein powder, 1/2 cup granulated erythritol or monk fruit sweetener, 2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp sea salt.
03 -
In a separate medium bowl, whisk together 2 large eggs, 1/2 cup unsweetened applesauce, 3/4 cup unsweetened almond milk, 1 tsp vanilla extract, and 1/4 cup melted coconut oil or unsalted butter until well combined.
04 -
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Be careful not to overmix the batter for your Cinnamon Roll Protein Muffins | 13g Protein & Gluten-Free, as this can lead to tough muffins.
05 -
In a small bowl, combine 1/4 cup brown sugar substitute, 1 tbsp ground cinnamon, and 1 tbsp melted coconut oil or unsalted butter. Mix until a thick, spreadable paste forms.
06 -
Divide half of the muffin batter among the 12 prepared muffin cups. Dollop small amounts of the cinnamon swirl mixture over the batter, then top with the remaining muffin batter. Use a toothpick to gently swirl the cinnamon mixture into the batter, creating the signature look of these Cinnamon Roll Protein Muffins | 13g Protein & Gluten-Free.
07 -
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the Cinnamon Roll Protein Muffins | 13g Protein & Gluten-Free cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
08 -
While muffins cool, whisk together 1/2 cup powdered erythritol or monk fruit sweetener, 2 oz light cream cheese (softened), 1-2 tbsp unsweetened almond milk, and 1/2 tsp vanilla extract until smooth and creamy. Drizzle generously over the cooled muffins.
# Notes:
01 -
For a dairy-free glaze, ensure your cream cheese is plant-based and your protein powder is dairy-free.
02 -
Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
03 -
Avoid overmixing the muffin batter; a few lumps are perfectly fine and help ensure a tender crumb.
04 -
These muffins are a fantastic high-protein breakfast, a satisfying post-workout snack, or a healthier dessert option.
# Tools You'll Need:
01 -
12-cup muffin tin
02 -
paper liners
03 -
large mixing bowl
04 -
medium mixing bowl
05 -
whisk
06 -
spatula
07 -
measuring cups
08 -
measuring spoons
# Nutrition Facts (Per Serving):
Calories: 190 kcal
Total Fat: 8 g
Total Carbohydrate: 14 g
Protein: 14 g