Soft Cinnamon Protein Muffins

Soft, fluffy muffins infused with warm cinnamon flavor and boosted with protein—perfect for a wholesome breakfast or snack that tastes like a treat. I remember first trying to bake these on a sleepy Sunday morning, hoping to satisfy my sweet tooth without guilt.

I still recall the moment when unexpected guests arrived, and I whipped up a batch in no time—seeing their smiles made me realize how these muffins bring people together.

Ingredients

• Oat flour: I always reach for oat flour because it gives a light texture and keeps it gluten-free if you choose certified brands
• Protein powder: Vanilla or unflavored work well, adding a gentle boost without overpowering the cinnamon notes
• Cinnamon: Fresh ground is best for that aromatic warmth that fills your kitchen
• Eggs: Bind everything together and add softness
• Almond milk: Unsweetened keeps the sweetness balanced but feel free to use your favorite milk
• Greek yogurt: Adds moisture and a slight tanginess that keeps muffins tender
• Maple syrup or honey: Natural sweetness that pairs perfectly with cinnamon
• Coconut oil or butter: Melted to enrich the batter and create a soft crumb
• Brown sugar and cinnamon swirl: The little swirl that transforms every bite into a cozy treat
• Powdered sugar glaze (optional): Adds a hint of sweetness and a pretty finish

Instructions

Get Everything Ready:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly. The anticipation as the oven warms is half the fun.

Mix Dry Ingredients:

Whisk together oat flour, protein powder, baking powder, baking soda, salt, and cinnamon. The mixture smells like the start of something comforting.

Blend Wet Ingredients:

In another bowl, whisk eggs, almond milk, Greek yogurt, maple syrup, melted coconut oil, and vanilla extract until smooth and inviting.

Combine Gently:

Add wet ingredients to dry and mix just enough to combine. The batter should look fluffy, with no flour patches but avoid overmixing to keep muffins tender.

Make Cinnamon Swirl:

Mix brown sugar, cinnamon, and melted coconut oil for that irresistible swirl that will shine through after baking.

Swirl It In:

Fill muffin cups halfway with batter, add a spoonful of cinnamon swirl, then top with more batter. Use a toothpick or knife to swirl gently, watching the cinnamon dance in the batter.

Bake and Cool:

Bake for 16 to 18 minutes until a toothpick comes out clean. Let cool in the pan for 5 minutes before moving to a wire rack, filling the kitchen with warm, cinnamon-scented air.

Optional Glaze:

Mix powdered sugar and milk to your desired consistency and drizzle over cooled muffins for an extra sweet finish.

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There was a chilly morning last winter when sharing these muffins with close friends made the day feel warm and special—turning simple food into a lasting memory.

Keeping It Fresh

To keep muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to enjoy them longer, pop a few in the freezer—they thaw beautifully!

When You're Missing Something

If you find you're out of protein powder or oat flour, whole wheat flour or your favorite protein mix can work just as well with slight texture changes—don&t be afraid to experiment.

Serving Ideas That Clicked

These muffins are great on their own or paired with a smear of cream cheese or nut butter to add richness and extra protein.

• Remember to let them cool fully before glazing for a neat finish
• If you want more sweetness, sprinkle a little extra cinnamon sugar on top before baking
• Use fresh cinnamon for the best aroma and flavor punch

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Thanks for hanging out in the kitchen—hope these muffins bring you as much joy as they did me on that first morning baking them.

Recipe FAQs

→ What flour is used for these muffins?

Oat flour is the primary base, providing a soft texture and mild flavor that complements the cinnamon.

→ How is the cinnamon swirl made?

A mix of brown sugar, ground cinnamon, and melted coconut oil or butter creates the signature cinnamon swirl in each muffin.

→ Can I substitute almond milk with another type of milk?

Yes, any milk of choice works well, including dairy or plant-based alternatives, without altering the flavor significantly.

→ What protein sources are included?

Vanilla or unflavored protein powder and Greek yogurt contribute the protein boost along with the eggs in the batter.

→ Are these suitable for a gluten-free diet?

They can be gluten-free if certified gluten-free oat flour and protein powder are used; always check labels to ensure compliance.