Vegan Cinnamon Roll Protein Muffins
🌱 Vegan Cinnamon Roll Protein Muffins 🧁
These Vegan Cinnamon Roll Protein Muffins taste like a cinnamon roll you can eat for breakfast. Soft muffin crumb, a cinnamon swirl on top, and a simple vanilla glaze. No eggs. No dairy. Protein powder in the batter so they actually keep you full.
I love swirling the cinnamon sugar right on the batter so you get that bakery swirl without rolling dough. Don’t overbake them. Protein muffins go dry fast. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Muffins 💚
- 🌱 Completely vegan
- 💪 Protein in every muffin
- 🌀 Cinnamon-roll swirl
- 🍦 Vanilla glaze
- 🧁 Soft bakery crumb
- 🧊 Meal-prep breakfast
The Secret to Protein Muffins That Stay Soft
Use a vanilla or unflavored plant protein that isn’t chalky. Don’t pack the flour. Stop mixing the second the dry streaks disappear. A little applesauce or yogurt keeps the crumb tender after the protein powder tries to dry it out.
Frequently Asked Questions ❓
Which protein powder works? 💪
Pea, soy, or a vegan blend. Vanilla tastes best. Whey is not vegan.
Can I skip the glaze? 🧁
Yes. They’re still good with just the cinnamon swirl.
How do I store them? 🧊
Airtight container 3 days, or freeze up to a month. Glaze after thawing if you can.
🌱 Vegan Cinnamon Roll Protein Muffins
Ingredients 🛒
For the Muffins
- 1½ cups all-purpose flour
- ½ cup vanilla vegan protein powder
- ⅓ cup sugar or coconut sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup unsweetened plant milk
- ⅓ cup unsweetened applesauce
- ¼ cup oil or melted vegan butter
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
For the Cinnamon Swirl
- 3 tablespoons brown sugar or coconut sugar
- 1½ teaspoons cinnamon
- 1 tablespoon melted vegan butter
For the Glaze
- ¾ cup powdered sugar
- 1–2 tablespoons plant milk
- ¼ teaspoon vanilla extract
Instructions 👩🍳
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.
- Whisk the flour, protein powder, sugar, baking powder, baking soda, salt, and cinnamon.
- Add plant milk, applesauce, oil, vanilla, and vinegar. Mix until just combined.
- Fill the liners ¾ full. Stir the swirl ingredients and spoon a little on each muffin. Swirl with a toothpick.
- Bake 16–19 minutes, until a toothpick has a few moist crumbs. Cool 10 minutes.
- Whisk the glaze and drizzle over the muffins.
Nutrition
| Nutrient | Per muffin (1/12) |
|---|---|
| Calories | 180 |
| Protein | 8g |
| Net carbohydrates | 22g |
| Total carbohydrates | 23g |
| Fiber | 1g |
| Total fat | 6g |
| Sodium | 210mg |
Estimates based on vegan protein powder, flour, and a light glaze. Exact numbers may vary by protein brand.
Notes & Tips 💡
- If the batter looks thick, add 1–2 tablespoons more plant milk. Protein powders drink liquid differently.
- Don’t swirl too deep or the cinnamon sinks to the bottom.
- These taste best slightly warm, when the glaze is still soft.
- A pinch of nutmeg in the swirl is excellent.
These Vegan Cinnamon Roll Protein Muffins are soft, swirled, and glazed like the real thing — with enough protein to count as breakfast. 🧁🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
Comments
No comments yet. Be the first!