High-Protein Cinnamon Roll Muffins
Capture the delightful cinnamon roll flavor and cozy feeling in a breakfast that's packed with protein and oh-so-easy to whip up. Quick enough for a busy weekday but special enough for a weekend brunch.
Equipment
- Muffin tin
- Mixing bowls at least 2
- Whisk
- Measuring Cups
- Measuring spoons
- Wire rack
- toothpick for testing doneness
Ingredients
Wet Ingredients
- 2 large eggs
- 1 cup Greek yogurt plain, full-fat
- 0.5 cup almond milk or any milk
- 0.25 cup honey or maple syrup
- 2 tablespoons coconut oil melted, or unsalted butter
Dry Ingredients
- 2 cups whole wheat flour or all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Add-ins
- 0.25 cup raisins
- 0.25 cup nuts chopped, walnuts or pecans
Instructions
- Preheat oven to 375°F (190°C). Grease muffin tin or line with paper liners.
- In a bowl, whisk together eggs, Greek yogurt, almond milk, honey/maple syrup, and melted coconut oil until smooth.
- In a separate bowl, whisk together whole wheat flour, baking powder, cinnamon, vanilla extract, and salt.
- Pour the dry ingredients into the wet ingredients and stir just until combined. Do not overmix.
- Gently fold in raisins and chopped nuts.
- Spoon batter evenly into prepared muffin cups, filling about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Can be frozen for up to 3 months.