Gluten-Free Cinnamon Roll Protein Muffins for Breakfast (Print Version)
Enjoy gluten-free cinnamon roll protein muffins! A healthy, high-protein breakfast or snack. Easy to make and perfect for meal prep.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 22 Minutes minutes
Total Time: 37 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free, Vegetarian
# Ingredients:
→ Wholesome Muffin Batter
01 -
1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
02 -
1/2 cup vanilla protein powder
03 -
1/2 cup granulated erythritol
04 -
2 tsp baking powder
05 -
1/2 tsp ground cinnamon
06 -
1/4 tsp sea salt
07 -
2 large eggs
08 -
1/2 cup unsweetened almond milk
09 -
1/4 cup unsweetened applesauce
10 -
1/4 cup melted coconut oil
11 -
1 tsp vanilla extract
→ Spiced Swirl Filling
12 -
2 tbsp brown sugar substitute
13 -
1 1/2 tsp ground cinnamon
14 -
1 tbsp melted coconut oil
→ Creamy Glaze Drizzle
15 -
2 oz light cream cheese, softened
16 -
1/4 cup powdered erythritol
17 -
1 tbsp unsweetened almond milk
18 -
1/2 tsp vanilla extract
# Instructions:
01 -
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. This initial setup is crucial for perfectly baked Cinnamon Roll Protein Muffins | Gluten-Free Breakfast.
02 -
In a large bowl, whisk together 1 1/2 cups gluten-free all-purpose flour blend, 1/2 cup vanilla protein powder, 1/2 cup granulated erythritol, 2 tsp baking powder, 1/2 tsp ground cinnamon, and 1/4 tsp sea salt. Set aside.
03 -
In a separate medium bowl, whisk 2 large eggs, 1/2 cup unsweetened almond milk, 1/4 cup unsweetened applesauce, 1/4 cup melted coconut oil, and 1 tsp vanilla extract until well combined.
04 -
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough Cinnamon Roll Protein Muffins | Gluten-Free Breakfast.
05 -
In a small bowl, combine 2 tbsp brown sugar substitute, 1 1/2 tsp ground cinnamon, and 1 tbsp melted coconut oil. Stir until a thick, uniform paste forms, ready to create that signature cinnamon roll flavor.
06 -
Divide the muffin batter evenly among the 12 prepared liners. Drop small dollops of the spiced swirl filling on top of each muffin. Use a toothpick or knife to gently swirl the filling into the batter.
07 -
Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the Cinnamon Roll Protein Muffins | Gluten-Free Breakfast cool in the tin for 5 minutes before transferring to a wire rack.
08 -
While muffins cool, whisk together 2 oz light cream cheese (softened), 1/4 cup powdered erythritol, 1 tbsp unsweetened almond milk, and 1/2 tsp vanilla extract until smooth. Drizzle generously over cooled muffins.
# Notes:
01 -
For a richer flavor, you can substitute unsweetened applesauce with mashed ripe banana in the muffin batter.
02 -
Store leftover Cinnamon Roll Protein Muffins | Gluten-Free Breakfast in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
03 -
These muffins are delicious warm! Pop them in the microwave for 15-20 seconds before serving for a fresh-baked experience.
04 -
The type of protein powder can affect texture. Whey or a blend works best; plant-based protein might require slight liquid adjustment.
# Tools You'll Need:
01 -
12-cup muffin tin
02 -
muffin liners
03 -
large mixing bowl
04 -
medium mixing bowl
05 -
whisk
06 -
rubber spatula
07 -
measuring cups
08 -
measuring spoons
09 -
small microwave-safe bowl
10 -
small mixing bowl
# Nutrition Facts (Per Serving):
Calories: 159 kcal
Total Fat: 9 g
Total Carbohydrate: 14 g
Protein: 6 g