Why You’ll Love This Recipe
Combining the beloved taste of cinnamon rolls with a protein boost, these muffins are both delicious and nutritious. Made with wholesome ingredients like cottage cheese and protein powder, each muffin provides 11 grams of protein and less than 5 grams of carbs. The tender muffin base pairs perfectly with the sweet, buttery cinnamon filling, and while the glaze on top is optional, it adds an authentic cinnamon roll touch. Plus, the recipe is straightforward: blend the batter, swirl in the cinnamon mixture, and bake to perfection.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Cinnamon Swirl: In a medium bowl, combine softened butter, brown sugar replacement, allulose (or xylitol), and ground cinnamon. Stir until the mixture forms a thin paste. Set aside.
- Make the Muffin Batter: In a blender, blend cottage cheese, eggs, granular sweetener, and vanilla extract until smooth. Add almond flour, unflavored whey protein powder, baking powder, and salt; blend again until the batter is smooth.
- Assemble the Muffins: Preheat the oven to 325ºF (163ºC) and line muffin pans with silicone or parchment liners. Fill each muffin cup halfway with batter. Add half a teaspoon of the cinnamon swirl mixture to the center of each and swirl gently with a toothpick, avoiding pushing the mixture to the bottom.
- Add Remaining Batter and Swirl: Divide the remaining batter among the muffin cups, covering the initial layer. Top each with a small amount of the remaining cinnamon swirl mixture and swirl lightly.
- Bake: Bake for 15 to 20 minutes, until the muffins are puffed and golden brown. The tops may appear slightly undercooked due to the buttery cinnamon mixture but will set as they cool.
- Optional Glaze: While the muffins cool, whisk together powdered sweetener and heavy whipping cream in a small bowl. Add water as needed to achieve a drizzling consistency. Drizzle over the cooled muffins.
Servings and Timing
- Servings: This recipe yields approximately 14 muffins.
- Preparation Time: 20 minutes
- Cooking Time: 15 to 20 minutes
- Total Time: Approximately 35 to 40 minutes
Variations
- Nut-Free Option: Replace almond flour with sunflower seed flour. Note that this substitution may cause a greenish hue in the baked muffins due to a reaction with baking powder; adding a tablespoon of lemon juice or vinegar can help offset this effect.
- Protein Powder Alternatives: While unflavored whey protein powder is recommended, egg white protein powder can be used as a substitute. Avoid using plant-based or collagen proteins, as they may alter the texture.
- Sweetener Choices: For the filling, a brown sugar replacement works best. Adding a tablespoon of allulose or xylitol helps achieve a gooier consistency. The muffin batter can be sweetened with your preferred granular sweetener, and the optional glaze requires a powdered sweetener.
Storage/Reheating
- Storage: Store muffins in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
- Freezing: Muffins can be frozen for several months. To freeze, place them in a single layer on a baking sheet to freeze individually before transferring to a freezer-safe bag or container.
- Reheating: To enjoy warm, microwave refrigerated or thawed muffins for about 10-15 seconds.
FAQs
What makes these muffins high in protein?
The combination of cottage cheese and unflavored whey protein powder contributes to the high protein content, providing 11 grams per muffin.
Can I use a different type of protein powder?
Unflavored whey protein powder is recommended for this recipe. Egg white protein powder may work as a substitute, but plant-based or collagen proteins are not advised due to potential texture changes.
Are these muffins suitable for a keto diet?
Yes, each muffin contains approximately 4.4 grams of carbs and 1.7 grams of fiber, resulting in 2.7 grams of net carbs, making them suitable for a keto diet.
How should I store these muffins?
Store the muffins in a covered container at room temperature for up to 4 days or in the refrigerator for up to a week. They can also be frozen for several months.
Can I omit the glaze?
The glaze is optional. The muffins are delicious on their own, but the glaze adds an extra touch of sweetness and enhances the cinnamon roll experience.
What sweeteners can I use?
For the filling, a brown sugar replacement is ideal. Adding a tablespoon of allulose or xylitol helps achieve a gooier consistency. The muffin batter can be sweetened with your preferred granular sweetener, and the optional glaze requires a powdered sweetener.
Can I make these muffins nut-free?
Yes, you can substitute almond flour with sunflower seed flour. Be aware that this may cause a greenish hue in the baked muffins due to a reaction with baking powder; adding a tablespoon of lemon juice or vinegar can help offset this effect.
What is the texture of these muffins like?
These muffins are tender with a moist crumb, complemented by a sweet and buttery cinnamon filling.
How long do these muffins stay fresh?
When stored properly, the muffins remain fresh for up to 4 days at room temperature, up to a week in the refrigerator, or several months in the freezer.
Cinnamon Roll Protein Muffins
- Total Time: 35-40 minutes
- Yield: 14 muffins
Description
Indulge in the irresistible flavors of cinnamon rolls with these Cinnamon Roll Protein Muffins—tender, low-carb treats featuring a buttery cinnamon swirl and packing 11 grams of protein per serving. Perfect for a keto-friendly breakfast, pre-workout snack, or dessert, these muffins combine nutritious ingredients like cottage cheese and whey protein with guilt-free sweetness.
Ingredients
- Cinnamon Swirl: Softened butter, brown sugar replacement, allulose (or xylitol), ground cinnamon.
- Muffin Batter: Cottage cheese, eggs, granular sweetener, vanilla extract, almond flour, unflavored whey protein powder, baking powder, salt.
- Optional Glaze: Powdered sweetener, heavy whipping cream, water.
Instructions
- Prepare Cinnamon Swirl: Mix butter, brown sugar replacement, allulose, and cinnamon to form a paste.
- Make Batter: Blend cottage cheese, eggs, sweetener, and vanilla until smooth. Add almond flour, protein powder, baking powder, and salt; blend until smooth.
- Assemble Muffins: Preheat oven to 325°F (163°C). Line muffin pans with liners. Fill each cup halfway with batter, add cinnamon swirl, and swirl lightly. Top with remaining batter and swirl again.
- Bake: Bake for 15-20 minutes until puffed and golden. Let cool.
- Optional Glaze: Mix powdered sweetener and heavy cream; drizzle over cooled muffins.
Notes
- Substitute almond flour with sunflower seed flour for a nut-free option.
- Unflavored whey protein works best; avoid plant-based or collagen powders.
- The glaze is optional but enhances the cinnamon roll flavor.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
