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An extreme close-up of a healthy protein muffin, showing the fluffy texture and the rich cinnamon swirl filling inside.

Cinnamon Roll Protein Muffins (The BEST Healthy Recipe!)

Indulge in these incredibly moist and fluffy Cinnamon Roll Protein Muffins! Packed with protein and a decadent cinnamon swirl, this healthy recipe is perfect for an easy, guilt-free breakfast or snack.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups Kodiak Cakes Buttermilk Power Cakes Mix
  • 2 scoops Vanilla Whey Protein Powder approx. 60g
  • 0.5 cup Granulated Sweetener e.g., monk fruit or erythritol
  • 1.5 tsp Baking Powder
  • 1 cup Plain Nonfat Greek Yogurt
  • 0.25 cup Unsweetened Applesauce
  • 2 Large Eggs
  • 0.25 cup Unsweetened Almond Milk
  • 1 tsp Vanilla Extract
  • 2 tbsp Melted Light Butter
  • 0.25 cup Brown Sugar Alternative packed
  • 1 tbsp Ground Cinnamon
  • 2 oz Light Cream Cheese softened
  • 1 scoop Vanilla Whey Protein Powder approx. 30g
  • 2 tbsp Powdered Sweetener
  • 1-2 tsp Unsweetened Almond Milk as needed

Equipment

  • 1 Muffin tin
  • 2 Mixing Bowls
  • 1 Whisk

Instructions
 

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
  2. In a large bowl, whisk together the Kodiak Cakes mix, 2 scoops of vanilla protein powder, granulated sweetener, and baking powder.
  3. In a separate medium bowl, whisk the Greek yogurt, unsweetened applesauce, eggs, 1/4 cup almond milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix.
  5. In a small bowl, prepare the swirl by mixing the melted butter, brown sugar alternative, and ground cinnamon into a paste.
  6. Fill each muffin liner halfway with batter. Add a spoonful of the cinnamon swirl, then top with the remaining batter until about 3/4 full. Gently swirl with a toothpick.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
  8. To make the glaze, beat the softened cream cheese, 1 scoop of vanilla protein powder, and powdered sweetener until smooth. Add 1-2 tsp of almond milk to reach a drizzling consistency.
  9. Once the muffins are cool, drizzle with the protein cream cheese glaze and serve.

Notes

Don't Overmix: Mix the batter only until just combined to ensure the muffins stay light and fluffy.
Protein Powder Choice: The taste of your protein powder matters! Use a brand and flavor you genuinely enjoy.
Cool Completely: Wait until the muffins are at room temperature before glazing to prevent the glaze from melting.
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