Easy Cinnamon Roll Protein Muffins: Freezer-Friendly Delight

Easy Cinnamon Roll Protein Muffins deliver classic flavors in a guilt-free, freezer-friendly treat.

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Course: Breakfast

Cuisine: American

Keyword: breakfast muffins, Cinnamon Roll Flavor, Easy Cinnamon Roll Protein Muffins, Freezer-Friendly, healthy muffins, Protein Muffins

Prep Time: 15

Cook Time: 20

Cooling Time: 5

Total Time: 40

Servings: muffins

Calories: 150kcal

2 cups Rolled oats Gluten-free oats work well as a substitute.
1 cup Vanilla protein powder Choose your preferred type based on dietary needs.
1 cup Unsweetened applesauce Can swap with mashed bananas if desired.
1 cup Milk (dairy or non-dairy) Almond or soy milk make great alternatives.
1 cup Egg whites Can use whole eggs for richer flavor.
1/2 cup Coconut flour Can be replaced with almond flour.
1/4 cup Granulated sweetener Consider erythritol or stevia for healthier options.
1 tbsp Baking powder Make sure it’s fresh for the best outcome.
2 tsps Cinnamon Feel free to add more for an intensified taste.
1 tsp Vanilla extract Synthetic vanilla can be used in a pinch.
1/4 tsp Salt Balances sweetness and enhances all flavors.
1/4 cup Melted coconut oil Can swap with unsalted butter or vegetable oil.

4 oz Light cream cheese Can use Neufchâtel cheese or Greek yogurt.
1/4 cup Powdered sweetener Use erythritol or confectioners' sugar for a smooth finish.
1-2 tbsp Additional milk (dairy or non-dairy) Thins out the glaze to your desired consistency.

Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with muffin liners.
Mix the dry ingredients in a large mixing bowl: rolled oats, vanilla protein powder, coconut flour, granulated sweetener, baking powder, cinnamon, and salt.
Combine the wet ingredients in another bowl: unsweetened applesauce, milk, egg whites, melted coconut oil, and vanilla extract. Whisk until completely blended.
Stir the wet ingredients into the dry ingredients until just combined.
Prepare the cream cheese filling by mixing the cream cheese, granulated sweetener, and cinnamon in a separate bowl until smooth.
Fill the muffin liners halfway with batter, drop in a dollop of cream cheese filling, then top with more muffin batter.
Bake the muffins for 20 minutes or until a toothpick inserted comes out clean.
Cool the muffins for a few minutes in the tin before transferring them to a wire rack.
Prepare the cream cheese glaze by mixing powdered sweetener, additional milk, and a touch of vanilla extract until smooth.

Top with a sprinkle of cinnamon or nuts for extra flavor and crunch.