Vegan Cinnamon Roll Protein Muffins
Ingredients
For the muffins

  • 1½ cups all-purpose flour
  • ½ cup vegan vanilla protein powder
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¾ cup unsweetened plant milk
  • ⅓ cup maple syrup
  • ¼ cup melted vegan butter or coconut oil
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar
  • ¼ cup unsweetened applesauce
    For the cinnamon swirl
  • 3 tbsp brown sugar
  • 1½ tsp ground cinnamon
  • 1 tbsp melted vegan butter
    For the glaze
  • ½ cup powdered sugar
  • 1–2 tbsp plant milk
  • ½ tsp vanilla extract
    Instructions
  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  2. In a bowl, whisk together flour, protein powder, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, mix plant milk, maple syrup, melted vegan butter, vanilla, vinegar, and applesauce.
  4. Pour the wet mixture into the dry ingredients. Stir gently until just combined—don’t overmix.
  5. Mix the brown sugar and cinnamon for the swirl.
  6. Fill each muffin cup about halfway. Add a little cinnamon-sugar mixture, then top with more batter. Swirl the tops gently with a toothpick.
  7. Bake for 18–23 minutes, or until a toothpick inserted into the center comes out mostly clean.
  8. Let the muffins cool for about 10 minutes, then transfer to a rack.
  9. Whisk powdered sugar, plant milk, and vanilla together to make the glaze.
  10. Drizzle the glaze over the cooled muffins and sprinkle with a little extra cinnamon.
    Makes: 12 muffins.