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Cinnamon Roll Protein Muffins

Delicious and nutritious muffins that combine the flavors of cinnamon rolls with a protein-packed punch, perfect for breakfast or a snack.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 12 muffins

Ingredients

Wet Ingredients

  • 1 cup cottage cheese Can substitute with Greek yogurt
  • 3 large eggs
  • 1/4 cup maple syrup Adjust to taste for sweetness
  • 1/4 cup milk Consider almond milk for lactose-free option
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups oat flour Can swap for almond flour for a gluten-free version
  • 1/2 cup protein powder Choose any preferred type
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

Preparation

  • Preheat your oven to 350°F (175°C) and line your muffin tin with liners.
  • In a large bowl, combine cottage cheese, eggs, maple syrup, milk, and vanilla extract, blending everything until well mixed.
  • In another bowl, whisk together the oat flour, protein powder, cinnamon, baking powder, and salt.
  • Gradually add the dry ingredients into the wet ingredients, stirring until just combined.
  • Pour the batter into the muffin tin, filling each cup about two-thirds full.
  • Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  • Let the muffins cool a bit before serving. Enjoy your protein-packed breakfast!

Notes

Store leftovers in an airtight container at room temperature for up to three days or freeze for up to three months. Reheat as needed. For a lighter texture, blend wet ingredients until smooth and consider experimenting with add-ins like nuts or dark chocolate chips.