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Healthy Cinnamon Roll Protein Muffins

Healthy Cinnamon Roll Protein Muffins with 7g Protein

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These muffins taste like cinnamon rolls but are made with oat flour, cottage cheese, and no refined butter or heavy flour. Each one packs a solid protein boost and fills your kitchen with a warm cinnamon scent. They are great for busy mornings or a quick snack.

  • Total Time: 35 minutes
  • Yield: 8 muffins 1x

Ingredients

Scale
  • 1.5 cups old-fashioned rolled oats, ground into fine flour
  • 1/2 cup cottage cheese, blended silky smooth
  • 2 large eggs
  • 1/4 cup unsweetened applesauce
  • 1/3 cup pure maple syrup or honey
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 2 tbsp coconut sugar
  • 1.5 tsp ground cinnamon

Instructions

  1. Preheat your oven to 350 degrees F. Line a muffin tin with 8 silicone liners or grease the slots well.
  2. Add the rolled oats to a blender and grind for 10 to 15 seconds until you get a fine oat flour.
  3. In a large bowl, whisk together the blended cottage cheese, eggs, applesauce, maple syrup, and vanilla extract until the mixture is fully smooth and uniform.
  4. Stir in the oat flour and baking powder until a thick batter forms. Let the batter rest for 5 minutes so it absorbs the liquid and thickens up.
  5. Mix the coconut sugar and cinnamon together in a small bowl to make the swirl topping.
  6. Spoon the batter evenly into the muffin cups. Drop a small spoonful of the cinnamon sugar mixture onto the center of each muffin and use a toothpick to swirl it gently into the batter.
  7. Bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean. Let the muffins cool for a few minutes before serving.

Notes

  • Blend your cottage cheese completely before adding it to the batter. Any remaining curds will create wet pockets in the muffin instead of a smooth, even crumb.
  • Do not skip the 5-minute batter rest. It thickens the mixture so the cinnamon swirl stays on top and through the middle rather than sinking to the bottom.
  • Use silicone liners or grease the tin well since these muffins can stick without proper coating.
  • Store leftover muffins in an airtight container in the fridge for up to 4 days or freeze them for up to 2 months.
  • You can swap maple syrup for honey in equal amounts with no other changes needed.
  • Author: Emily Frost
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 muffin
  • Calories: 155
  • Sugar: 11g
  • Sodium: 115mg
  • Fat: 3g
  • Saturated Fat: 1g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 48mg

Find it online: https://www.frostyrecipes.com/healthy-cinnamon-roll-protein-muffins-recipe/