There are mornings when you want pancakes dripping with syrup, waffles with all the toppings, or a big bakery-style cinnamon roll that requires both hands to eat. And then there are mornings when you need something sweet, satisfying, and secretly packed with protein so you don’t crash two hours later. Enter: Greek Yogurt Cinnamon Muffins—the perfect answer to those “I want comfort but I also want to feel good” breakfast cravings.
These muffins are basically the love child of a classic cinnamon roll and your favorite protein shake—but way better. They’re soft, they’re swirly, they smell like heaven, and they’re one of my top Protein Muffin Ideas that actually taste indulgent while still being good for you. Honestly, I call them “weekend happiness in a muffin tin.”
What Makes These Muffins So Irresistible?
- Protein-packed but still fluffy. Each muffin has a dose of protein powder plus eggs and Greek yogurt. That’s staying power in every bite.
- Classic cinnamon roll vibes. We’re talking a gooey cinnamon-sugar swirl that looks as good as it tastes.
- Quick + easy. You don’t need fancy equipment. Just a couple of bowls and 30 minutes of your time.
- Kid-approved. My kids call these “cinnamon roll cupcakes,” which is probably the best review a recipe could ever get.
- Perfect for meal prep. Yes, this is one of those Breakfast In Bulk recipes you’ll thank yourself for making on a Sunday night.
The Story Behind the Recipe
Okay, here’s the real deal: my kids used to beg for cinnamon rolls every weekend. And, while I love a good pastry, I don’t love the sugar crash that usually follows. So, after a few experiments (and a couple of muffin fails I will never speak of again), I landed on this lighter version.
These muffins give you everything you crave about cinnamon rolls—the aroma, the swirl, the sweetness—but with more protein, less sugar, and none of the guilt. Plus, they freeze like a dream, which makes them an amazing option for Freeze Breakfast Ideas or even quick School Muffins for busy weekday mornings.
Ingredients – What You’ll Need (and Why)
Let’s break down the star players:
- Eggs: Add structure and a nice dose of protein. Think of them as the muffin’s backbone.
- Plain Greek yogurt: The secret weapon. Moisture, tang, and most of the protein.
- Unsweetened almond milk: Keeps things light and fluffy without weighing the batter down.
- Applesauce (unsweetened): Cuts back on oil but keeps every muffin tender.
- Maple syrup (or honey): Natural sweetness and a hint of flavor.
- Vanilla extract: For that bakery-style flavor that makes muffins taste “real.”
- Oat flour: Fiber-rich and gluten-friendly if you grab certified oats.
- Vanilla protein powder: The heavy hitter for protein. Choose a powder you actually like the flavor of—this matters!
- Coconut flour: Soaks up moisture and keeps muffins from being too wet.
- Baking powder + soda: For tall, fluffy muffins. Don’t skip these!
- Cinnamon + coconut sugar: The swirl magic. That cinnamon roll feel without a sugar bomb.
- Optional topping: Cream cheese + Greek yogurt glaze for those days when you want bakery-level indulgence.
How to Make Them – Step by Step
- Preheat that oven. 350°F (175°C). Get your muffin tin ready with liners or a quick spritz of oil.
- Mix wet ingredients. Whisk eggs, Greek yogurt, almond milk, applesauce, maple syrup, and vanilla until smooth.
- Mix dry ingredients. Stir together oat flour, protein powder, coconut flour, baking powder, baking soda, and salt.
- Combine gently. Fold dry into wet. Don’t overmix—unless you enjoy dense muffins (no judgment).
- Cinnamon swirl time. Mix coconut sugar and cinnamon in a small bowl. This is your flavor bomb.
- Layer + swirl. Spoon batter halfway, add cinnamon-sugar, top with more batter. Swirl lightly with a toothpick.
- Bake. About 18–22 minutes, until golden and a toothpick comes out clean.
- Optional glaze. Blend softened cream cheese, Greek yogurt, and maple syrup for a drizzle that tastes like Saturday morning bakery magic.
Pro Tips for the Best Muffins
- Always swirl with a toothpick. Move in spirals, not circles, for picture-perfect ribbons.
- Check your protein powder. Some powders make things dense. Use one you already drink happily.
- Don’t overbake. Muffins continue cooking once out of the oven. A little under is better than dry.
- Glaze only when cool. Unless you like glaze that slides right off like it’s late for work.
Variations to Try
- Nutty crunch. Add chopped walnuts or pecans for texture.
- No dairy? Use plant-based yogurt and dairy-free protein. Skip cream cheese or sub vegan versions.
- Different flour. Swap oat flour for finely ground whole wheat flour for a nuttier taste.
- Simplify. Want 5 Ingredient Protein Muffins? Go minimal with eggs, protein powder, oat flour, applesauce, and cinnamon sugar. Still delicious, still filling.
Best Way to Serve
- Classic: Warm with coffee or tea.
- Bulking style: Spread with almond butter or peanut butter for extra protein (aka one of my fave Bulking Desserts hacks).
- On the go: Pop into a container for work, school, or road trips. Muffins travel like champs.
Storage + Leftover Tips
- Fridge life: Store in an airtight container up to 5 days. They stay soft if you let them hit room temp before eating.
- Freezer hero: Wrap individually and freeze for up to 2 months. Reheat in the microwave for 30 seconds. Perfect Freeze Breakfast Ideas for busy mornings.
Why They’re a Breakfast Win
IMO, these muffins nail the balance: high protein, lower sugar, big flavor. You get the Low Calorie Cinnamon Muffins vibe but with staying power, thanks to Greek yogurt and protein powder. They’re part of my regular Protein Bakery Recipes rotation because they check every box: quick, filling, family-friendly, and yes—Instagram-worthy if you’re into that.
FAQs
→ How do I keep muffins moist?
The Greek yogurt + applesauce combo is key. Don’t overbake, and store properly.
→ Can I switch up the protein powder?
Yes! Both whey and plant-based work. Just stick with vanilla for the best flavor.
→ Is this recipe kid-friendly?
Absolutely. Mine call them “cinnamon cupcakes” and fight over the last one.
→ Can I prep these as part of breakfast meal prep?
Yes! These are one of the best Breakfast In Bulk hacks I know.
→ Can I make them dairy-free?
Yes—use plant-based yogurt and protein powder, and skip or swap the glaze.
Final Bite
So, whether you’re looking for School Muffins that your kids won’t trade away, a post-workout snack that feels like dessert, or just a cozy breakfast that doesn’t leave you hungry an hour later, these Greek Yogurt Cinnamon Muffins have your back. They’re easy, they’re wholesome, and honestly? They taste like a treat you’d buy at a fancy bakery.
Bake a batch this weekend, and watch how fast they disappear.
PrintProtein Muffin Ideas – Greek Yogurt Cinnamon Roll Muffins for Breakfast
Fluffy, protein-packed muffins with cozy cinnamon swirls—perfect as a morning bite, quick snack, or post-gym fuel.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
Ingredients
Wet Ingredients
- 2 large eggs
- 1 cup (240 ml) plain Greek yogurt (choose nonfat or low-fat)
- ⅓ cup (80 ml) unsweetened almond milk
- ¼ cup (60 ml) unsweetened applesauce
- ¼ cup (60 ml) maple syrup or honey
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 cup (100 g) oat flour (or grind rolled oats at home)
- ½ cup (60 g) vanilla protein powder (whey or plant-based works)
- ⅓ cup (35 g) coconut flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Cinnamon Layer
- 2 tablespoons coconut sugar (or brown sugar)
- 1 ½ teaspoons ground cinnamon
Optional Topping
- 2 oz (60 g) reduced-fat cream cheese, softened
- 2 tablespoons (30 g) Greek yogurt
- 1 tablespoon (15 ml) maple syrup
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tray with 12 liners or lightly grease it.
- In a mixing bowl, whisk together eggs, yogurt, almond milk, applesauce, maple syrup, and vanilla until smooth and creamy.
- In another bowl, stir together the oat flour, protein powder, coconut flour, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture until just blended—don’t overmix, or the muffins may turn out dense.
- In a small dish, mix the coconut sugar with cinnamon.
- Spoon batter into each muffin cup, filling about halfway. Sprinkle the cinnamon mixture over, then cover with the rest of the batter. Use a toothpick to swirl the layers for a marble effect.
- Bake for 18–22 minutes, or until a toothpick poked into the center comes out clean. Let muffins rest in the pan for 5 minutes before cooling fully on a wire rack.
- (Optional): For a frosting-style finish, whip cream cheese with Greek yogurt and maple syrup until silky, then drizzle or spread on cooled muffins.
Notes
- Swap oat flour with whole wheat for a heartier bite.
- Make it dairy-free with plant-based yogurt and protein.
- Add chopped nuts like pecans or walnuts for crunch.
- Serve with a cup of hot coffee or a glass of milk for the ultimate breakfast treat.
Nutrition
- Serving Size: 1 muffin
- Calories: 110 kcal
- Fat: 2 g
- Carbohydrates: 14 g
- Protein: 8 g
