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Cinnamon Protein Muffins - Warm, Wholesome, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups rolled oats, blended into oat flour (or 1 1/2 cups oat flour)
  • 1/2 cup vanilla or unflavored protein powder (whey or plant-based)
  • 1 teaspoon ground cinnamon (plus a pinch more for topping, optional)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 2 large eggs, room temperature
  • 1 cup plain Greek yogurt (2% or 0%)
  • 1/3 cup unsweetened applesauce
  • 1/4 cup pure maple syrup or light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2–3 tablespoons milk of choice, as needed for batter consistency
  • Optional mix-ins: 1/3 cup chopped walnuts or pecans, 1/3 cup mini chocolate chips, or 1/2 cup diced apple
  • Optional topping: 1 tablespoon coarse sugar mixed with 1/4 teaspoon cinnamon

Method
 

  1. Prep the pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil spray.
  2. Make oat flour: If starting with rolled oats, blend them in a blender or food processor until very fine and flour-like.
  3. Combine dry ingredients: In a medium bowl, whisk oat flour, protein powder, cinnamon, baking powder, baking soda, and salt until evenly mixed.
  4. Whisk wet ingredients: In a large bowl, whisk eggs, Greek yogurt, applesauce, maple syrup (or brown sugar), and vanilla until smooth.
  5. Bring it together: Add the dry ingredients to the wet and stir with a spatula just until combined. If the batter is too thick (it should be scoopable but not stiff), stir in 2–3 tablespoons of milk to loosen slightly.
  6. Add mix-ins (optional): Fold in nuts, chocolate chips, or diced apple. Do not overmix.
  7. Portion: Divide batter evenly among the 12 muffin cups. If using, sprinkle the cinnamon-sugar topping over each.
  8. Bake: Bake for 15–19 minutes, or until the tops are set and a toothpick comes out mostly clean with a few moist crumbs.
  9. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps prevent soggy bottoms.
  10. Enjoy: Serve warm or at room temperature. They’re delicious plain or with a swipe of almond butter.