Go Back
To make these tasty cinnamon protein muffins, you will need: - 1 cup rolled oats - 1 scoop vanilla protein powder (or cinnamon flavor for extra spice) - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/4 teaspoon salt - 1/2 cup plain Greek yogurt - 1/4 cup almond milk (or any milk of your choice) - 1/4 cup honey or maple syrup - 1 large egg - 1/4 cup chopped walnuts (optional for crunch) - 1/4 cup raisins or finely chopped apple (optional for sweetness) These muffins offer a balanced snack. Each muffin has about: - Calories: 130 - Protein: 7g - Carbs: 20g - Fat: 4g - Fiber: 2g This makes them a great choice for energy. The protein from yogurt and powder helps build muscle. The oats provide fiber to keep you full. You can add extra flavor to your muffins with some optional ingredients: - Chopped walnuts: For a nice crunch. - Raisins or apples: For a touch of sweetness. - Dark chocolate chips: If you like a sweeter treat. - Pumpkin spice: For a warm, cozy taste. Feel free to mix and match these options. They all add a unique twist to your cinnamon protein muffins! {{ingredient_image_2}} 1. Start by preheating your oven to 350°F (175°C). This ensures even cooking. 2. Prepare your muffin tin by lining it with paper liners or spraying it with non-stick spray. 3. In a large bowl, mix together the rolled oats, protein powder, baking powder, ground cinnamon, and salt. Stir well to combine. 4. In another bowl, whisk the Greek yogurt, almond milk, honey (or maple syrup), and the egg until smooth. Make sure there are no lumps in this mix. 5. Pour the wet ingredients into the dry mix. Stir gently until just combined. Don't worry if there are some lumps; this is normal. 1. If you want extra crunch, fold in the chopped walnuts and raisins or apple pieces. Mix until evenly distributed. 2. Use a ladle or scoop to fill each muffin cup about 3/4 full with batter. This allows space for rising. 3. Bake in your preheated oven for 18 to 20 minutes. They should turn golden brown. Test with a toothpick; it should come out clean. 1. Once baked, take the muffins out of the oven. Let them cool in the tin for about 5 minutes. 2. Carefully move the muffins to a wire rack to cool completely. This prevents them from getting soggy. 3. Serve the muffins warm for the best taste. You can sprinkle powdered sugar or extra cinnamon on top for a nice touch. To get the best texture, don't overmix your batter. Mix until just combined. A few lumps are okay. This keeps the muffins light and fluffy. For extra moistness, use plain Greek yogurt as it adds creaminess without too much fat. If you want a heartier muffin, try using rolled oats instead of flour. They give a nice chew. You can easily swap ingredients based on your taste. If you don’t have almond milk, use any milk you like. For sweeteners, honey and maple syrup work well. If you want to skip protein powder, use extra oats or ground flaxseed instead. Instead of walnuts, add pecans or chocolate chips for a fun twist. You can also use applesauce instead of oil for moisture. Baking time can change based on your oven and the size of your muffins. Start checking for doneness at 18 minutes. If the tops are golden brown and a toothpick comes out clean, they are done. If you use mini muffin tins, they will bake faster. Adjust the time down to about 10 to 12 minutes. Always keep an eye on them to avoid overbaking! Pro Tips Use Fresh Ingredients: For the best flavor and texture, ensure your baking powder is fresh and your spices are not expired. Fresh ingredients make all the difference! Mix Wisely: Avoid overmixing the batter to keep the muffins light and fluffy. It’s okay to leave some lumps for a better texture! Customize Your Add-Ins: Feel free to experiment with different mix-ins like chocolate chips, dried cranberries, or seeds to vary the flavor and nutrition profile. Storage Tips: Store the muffins in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months to enjoy later! {{image_4}} You can switch up the flavor of your muffins easily. For a chocolate twist, use chocolate protein powder instead of vanilla. This adds a rich taste and pairs well with cinnamon. If you love fall flavors, try pumpkin spice! Replace the ground cinnamon with pumpkin spice mix. Add a 1/2 cup of pumpkin puree to keep them moist and yummy. If you need gluten-free muffins, swap rolled oats with gluten-free oats. Ensure your protein powder is also gluten-free. For a vegan option, replace the egg with a flaxseed meal. Mix 1 tablespoon of flaxseed with 3 tablespoons of water. Let it sit for a few minutes to thicken. Use plant-based yogurt and almond milk for a fully vegan treat! Boost the nutrition by adding superfoods. Chia seeds are a great choice. They add fiber and omega-3s. Just mix in 2 tablespoons with your dry ingredients. Flaxseeds are another option. Ground flaxseeds can replace some oats. Use 1/4 cup of ground flaxseed for extra nutrients. These small changes make your muffins even healthier! To keep your cinnamon protein muffins fresh, store them in an airtight container. This keeps moisture in and prevents them from drying out. A simple option is to use a zip-top bag or a plastic container. If you plan to eat them within a few days, you can leave them at room temperature. For longer storage, place them in the fridge. Just remember to let them cool completely before storing. If you want to save some muffins for later, freezing is a great choice. Wrap each muffin tightly in plastic wrap. Then, place them in a freezer-safe bag. They will stay fresh for up to three months. When you're ready to eat, take one out and let it thaw in the fridge overnight. You can also reheat it in the microwave for about 20-30 seconds. This will bring back the soft texture and warm flavor. Cinnamon protein muffins can last about five days in the fridge. After this time, they may start to dry out or lose flavor. Look for signs of spoilage like an off smell or mold. If you see any of these signs, it’s best to throw them away. Keeping a close eye on your muffins will help you enjoy them at their best! Yes, you can skip the protein powder. Use an extra half cup of rolled oats as a substitute. This keeps the texture nice and helps hold the muffins together. You might want to add more yogurt or milk to keep them moist. Reheat these muffins in the microwave for about 10 to 15 seconds. This warms them up nicely. You can also use an oven. Preheat it to 350°F (175°C) and heat the muffins for about 5 minutes. This keeps them fluffy and tasty. To cut down on sugar, use less honey or maple syrup. You can cut it down to 2 tablespoons. You can also use mashed bananas or unsweetened applesauce for natural sweetness. This keeps the flavor while lowering the sugar content. This article covered everything you need to know about making delicious cinnamon protein muffins. We talked about key ingredients and their nutrition. You learned step-by-step how to prepare and bake them. We also shared tips for perfect texture and ideas for variations. Finally, you discovered storage tips and answered common questions. Muffins can be both tasty and healthy. I hope this guide inspires you to bake and enjoy!

Cinnamon Protein Muffins

Delicious and healthy muffins packed with protein and flavor, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Course Snack
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup rolled oats
  • 1 scoop vanilla protein powder (or cinnamon flavor for extra spice)
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 4 teaspoon salt
  • 1 2 cup plain Greek yogurt
  • 1 4 cup almond milk (or any milk of your choice)
  • 1 4 cup honey or maple syrup
  • 1 large egg
  • 1 4 cup chopped walnuts (optional for crunch)
  • 1 4 cup raisins or finely chopped apple (optional for sweetness)

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or spraying it generously with non-stick cooking spray.
  • In a large mixing bowl, combine the rolled oats, protein powder, baking powder, ground cinnamon, and salt. Use a whisk or spoon to stir these dry ingredients thoroughly until evenly distributed.
  • In a separate bowl, whisk together the Greek yogurt, almond milk, honey (or maple syrup), and the egg until the mixture is smooth and homogenous.
  • Gently pour the wet ingredients into the bowl of dry ingredients and stir with a spatula or wooden spoon until just combined. Take care not to overmix—some lumps are perfectly fine!
  • If you’d like more texture and flavor, fold in the chopped walnuts and your choice of raisins or apple pieces until they are evenly incorporated.
  • Using a ladle or a scoop, evenly distribute the muffin batter among the prepared muffin cups, filling each cup about 3/4 full to leave room for rising.
  • Bake in the preheated oven for 18 to 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  • Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, carefully transfer the muffins to a wire rack to cool completely.

Notes

Serve warm for the best taste experience. Optional toppings include powdered sugar or extra cinnamon.
Keyword cinnamon, healthy, muffins, protein, snack