Cinnamon Roll Protein Muffins Recipe
These Cinnamon Roll Protein Muffins combine the cozy flavors of cinnamon rolls with a high-protein, low-carb twist, making them perfect for breakfast or a healthy snack. The muffins feature a swirled cinnamon butter filling and an optional sweet cream drizzle for added indulgence without the guilt.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 35-40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Low Fat
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
Drizzle (Optional)
- 1/3 cup (41.67 g) Swerve Confectioners
- 1 tbsp heavy whipping cream
- Water as needed
Instructions
- Prepare the Cinnamon Swirl: In a medium bowl, combine the softened butter, brown sugar replacement, allulose (or xylitol), and ground cinnamon. Stir well until it forms a thin paste. The butter should be almost melted but not fully liquified. Set this mixture aside.
- Preheat and Prepare Muffin Pans: Preheat your oven to 325ºF (163ºC). Line two muffin pans with silicone or parchment liners. If you only have one pan, plan to bake in batches.
- Blend Muffin Batter: In a blender, combine the cottage cheese, eggs, granular sweetener, and vanilla extract. Blend until smooth. Add the almond flour, whey protein powder, baking powder, and salt, then blend again until you have a smooth batter.
- Fill Muffin Cups with Batter and Cinnamon Swirl: Fill each muffin cup about halfway with batter. Add half a teaspoon of the cinnamon swirl mixture to the center of each muffin. Using a toothpick or the end of a small spoon, gently swirl the cinnamon mixture into the batter, being careful not to push it to the bottom.
- Add Remaining Batter and Swirl: Spoon the remaining batter over the cinnamon swirl in each muffin cup, then add more cinnamon swirl on top. Swirl again lightly.
- Bake the Muffins: Bake for 15 to 20 minutes until the muffins are puffed and golden brown. The very top might appear slightly undercooked because of the buttery cinnamon swirl, but it will set as they cool.
- Cool the Muffins: Remove from the oven and let them cool in the pans for 20 minutes. Then transfer the muffins to a wire rack to cool completely.
- Prepare Optional Drizzle: In a small bowl, whisk together the confectioners’ sweetener and heavy whipping cream. Gradually add water, a few drops at a time, until you achieve a drizzling consistency. Drizzle over the cooled muffins for an extra touch of sweetness.
Notes
- Store muffins at room temperature in a covered container for up to 4 days.
- Refrigerate muffins for up to one week to extend freshness.
- You can freeze muffins for several months; thaw before serving.
- Use silicone or parchment liners to prevent sticking and make removal easier.
- For a stronger cinnamon flavor, increase cinnamon quantity in the swirl mixture carefully.
Keywords: Cinnamon Roll, Protein Muffins, Low Carb Muffins, Healthy Breakfast, High Protein Snack, Sugar-Free, Gluten Free Protein Muffins
