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A close-up smartphone photo of a single Cinnamon Roll Protein Muffin in a white liner sitting on a white plate with a visible cinnamon swirl pattern on top.

Cinnamon Roll Protein Muffins: The Ultimate Macro-Friendly Bakery Breakfast

A delicious, high-protein breakfast muffin featuring a stunning cinnamon swirl inside a white paper liner, heavily dusted with cinnamon sugar for a perfect bakery-style crunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter Ingredients
  • 1.5 cups oat flour 180g
  • 2 scoops vanilla protein powder 60g, whey/casein blend preferred
  • 2 tsp baking powder 8g
  • 0.25 tsp salt 1.5g
  • 0.75 cup plain Greek yogurt 180g, non-fat
  • 0.5 cup unsweetened almond milk 120ml
  • 2 large eggs Room temperature
  • 1 tsp vanilla extract 5ml
  • 2 tbsp melted butter 30ml, or coconut oil
Cinnamon Swirl & Topping Ingredients
  • 3 tbsp coconut sugar 36g
  • 2 tbsp ground cinnamon 12g, divided use
  • 1 tbsp granulated sugar 12g, for final dusting

Equipment

  • 1 12-cup muffin tin Standard size
  • 12 White paper liners To prevent sticking
  • 2 Mixing Bowls One large, one medium
  • 1 Wire whisk For dry ingredients
  • 1 Silicone spatula For gentle folding
  • 1 Toothpick To create the swirl pattern

Instructions
 

Preparation & Batter Setup
  1. Preheat your oven to 350°F (175°C) and place 12 white paper liners into your muffin tin.
  2. In a large bowl, whisk together the oat flour, vanilla protein powder, baking powder, and salt until completely combined.
  3. In a medium bowl, thoroughly blend the plain Greek yogurt, almond milk, eggs, vanilla extract, and melted butter until smooth.
  4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until mixed. Do not overmix.
Swirling and Baking
  1. In a small bowl, mix the coconut sugar, 1 tablespoon of ground cinnamon, and 1 teaspoon of water or butter to form a thick paste.
  2. Divide the batter among the 12 liners. Drop a teaspoon of cinnamon paste onto each and use a toothpick to drag it into a visible swirl pattern on top.
  3. Bake for 15 to 18 minutes until the tops display a golden-brown baked surface and a toothpick comes out clean.
  4. Mix the granulated sugar and remaining 1 tablespoon of fine brown cinnamon powder. Heavily dust the warm muffin tops immediately.

Notes

Tip 1: Use a protein powder blend containing casein to keep the muffin texture soft and cake-like.
Tip 2: Dust the muffins while they are still warm so the cinnamon sugar sticks beautifully to the surface.
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