Gluten-Free Cinnamon Roll Protein Muffins (Print Version)
Enjoy fluffy gluten-free cinnamon roll protein muffins. A healthy breakfast or snack, packed with protein and classic cinnamon swirl flavor.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free
# Ingredients:
→ Wholesome Muffin Base
01 -
1 1/2 cups gluten-free all-purpose flour blend
02 -
1/2 cup vanilla protein powder (whey or plant-based)
03 -
1/4 cup light brown sugar, packed
04 -
2 tsp baking powder
05 -
1/2 tsp baking soda
06 -
1/4 tsp fine sea salt
→ Moisture & Sweetness Infusion
07 -
1 large egg
08 -
1 cup unsweetened almond milk
09 -
1/4 cup unsweetened applesauce
10 -
1/4 cup pure maple syrup
11 -
2 tbsp melted coconut oil
12 -
1 tsp pure vanilla extract
→ Spiced Swirl Heart
13 -
2 tbsp light brown sugar, packed
14 -
1 tbsp ground cinnamon
15 -
1 tbsp melted unsalted butter (or coconut oil)
→ Creamy Glaze Topping
16 -
1/2 cup powdered erythritol (or powdered sugar)
17 -
1 tbsp unsweetened almond milk
18 -
1/2 tsp pure vanilla extract
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly. This initial step ensures your Cinnamon Roll Protein Muffins (Gluten-Free) bake evenly and don't stick, making for easy removal.
02 -
In a large bowl, whisk together 1 1/2 cups gluten-free all-purpose flour blend, 1/2 cup vanilla protein powder, 1/4 cup light brown sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp fine sea salt. Set aside.
03 -
In a separate medium bowl, whisk 1 large egg, 1 cup unsweetened almond milk, 1/4 cup unsweetened applesauce, 1/4 cup pure maple syrup, 2 tbsp melted coconut oil, and 1 tsp pure vanilla extract until well combined.
04 -
Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough muffins. A few lumps are perfectly fine for these Cinnamon Roll Protein Muffins (Gluten-Free).
05 -
In a small bowl, combine 2 tbsp light brown sugar, 1 tbsp ground cinnamon, and 1 tbsp melted unsalted butter (or coconut oil). Mix until a thick paste forms. This will create the signature swirl in your muffins.
06 -
Divide the muffin batter evenly among the 12 prepared muffin cups. Dollop small amounts of the cinnamon swirl mixture on top of each muffin. Use a toothpick or knife to gently swirl the cinnamon mixture into the batter.
07 -
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the Cinnamon Roll Protein Muffins (Gluten-Free) cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
08 -
While muffins cool, whisk together 1/2 cup powdered erythritol (or powdered sugar), 1 tbsp unsweetened almond milk, and 1/2 tsp pure vanilla extract until smooth. Drizzle the glaze generously over the cooled muffins before serving.
# Notes:
01 -
For the best texture, avoid overmixing the batter; a few lumps are fine. Overmixing can result in dense, tough muffins.
02 -
Store leftover Cinnamon Roll Protein Muffins (Gluten-Free) in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
03 -
Feel free to adjust the sweetness of the glaze by adding more powdered erythritol or a touch more almond milk for desired consistency. You can also use regular powdered sugar.
04 -
These muffins are delicious served warm, perhaps with an extra sprinkle of cinnamon or a side of fresh fruit for a complete breakfast.
# Tools You'll Need:
01 -
12-cup muffin tin
02 -
Paper muffin liners
03 -
Large mixing bowl
04 -
Medium mixing bowl
05 -
Whisk
06 -
Rubber spatula
07 -
Measuring cups
08 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 158 kcal
Total Fat: 4 g
Total Carbohydrate: 29 g
Protein: 5 g