Description
These cinnamon roll muffins are light, fluffy, and filled with a creamy surprise inside! Perfect for a guilt-free breakfast or snack that feels indulgent without the extra calories.
Ingredients:
1 cup whole wheat flour
1/2 cup oat flour
1/4 cup granulated sweetener of choice
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 cup unsweetened almond milk
1/4 cup unsweetened applesauce
1 large egg
1 tsp vanilla extract
1/4 cup Greek yogurt (for creamy centers)
1 tbsp honey (to mix with yogurt center)
Instructions:
Preheat oven to 350°F (175°C) and line a muffin tin with paper liners. (
5 minutes)
In a large bowl, whisk together whole wheat flour, oat flour, sweetener, baking powder, baking soda, cinnamon, and salt. (
3 minutes)
In another bowl, mix almond milk, applesauce, egg, and vanilla until smooth. (
2 minutes)
Combine wet and dry ingredients, stirring until just blended. Do not overmix. (
2 minutes)
In a small bowl, mix Greek yogurt with honey to create the creamy filling. (
2 minutes)
Fill each muffin cup halfway with batter, add a small spoonful of yogurt mixture, then top with more batter to cover. (
5 minutes)
Bake for 18–20 minutes or until muffins are golden and a toothpick inserted into the edge comes out clean. (
20 minutes)
Let muffins cool slightly before enjoying warm. (
5 minutes)
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 160 kcal | Servings: 10 muffins
#CinnamonLovers #HealthyMuffins #LowCalorieTreats #SweetAndLight
Step-by-Step Guide
Follow these detailed instructions for perfect muffins every time. First, preheat your oven to 350°F (175°C) and line a muffin tin with 10 liners. In a large mixing bowl, thoroughly combine the dry ingredients: 1 cup whole wheat flour, 1/2 cup oat flour, 1/4 cup sweetener, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, and 1/4 tsp salt. In a separate bowl, whisk 1 cup almond milk, 1/4 cup applesauce, 1 large egg, and 1 tsp vanilla until completely smooth. Pour the wet mixture into the dry ingredients and fold together with a spatula until just combined; a few lumps are fine. For the filling, stir 1/4 cup Greek yogurt with 1 tbsp honey. To assemble, spoon a tablespoon of batter into each liner. Add a teaspoon of the yogurt-honey mixture directly in the center, then cover completely with more batter. Bake for 18-20 minutes until golden and a toothpick inserted near the edge (not the center) comes out clean.
Serving Suggestions
Enjoy these muffins warm for the best experience. For an extra treat, drizzle with a light glaze made from powdered sweetener and a splash of almond milk. They pair wonderfully with a cup of black coffee or a protein shake for a balanced breakfast. For a dessert-like feel, serve with a small scoop of vanilla protein ice cream or a dollop of whipped coconut cream.
How-to Summary
To summarize: Mix dry ingredients, mix wet ingredients, combine gently. Create a sweet yogurt filling. Layer batter, filling, and more batter in a muffin tin. Bake at 350°F for 18-20 minutes until cooked through. Cool slightly and enjoy a delicious, healthy cinnamon treat.
Frequently Asked Questions
Can I use all-purpose flour instead?
Yes, you can use 1.5 cups of all-purpose flour to replace both the whole wheat and oat flours, though the fiber content will be lower.
How do I store these muffins?
Store cooled muffins in an airtight container in the refrigerator for up to 5 days. The yogurt filling requires refrigeration.
Can I make these muffins vegan?
Yes. Use a flax egg (1 tbsp ground flax + 2.5 tbsp water) and ensure your yogurt and sweetener are plant-based.
My filling sank. What happened?
This can happen if the batter is too thin or the oven temperature is too low. Ensure your batter is thick and your oven is fully preheated.
Can I freeze these muffins?
Absolutely. Freeze them in a single layer before transferring to a freezer bag for up to 3 months. Thaw in the refrigerator or microwave.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, leading to dense, tough muffins. Stir until just combined.
- Checking the center for doneness: Always insert the toothpick near the edge to avoid the wet filling, which would give a false reading.
- Using runny yogurt: Use thick, full-fat Greek yogurt so the filling stays contained during baking.
- Filling liners too full: Only fill each cup about 3/4 full to prevent overflow and ensure proper rising.
Conclusion
These Cinnamon Roll Muffins are the perfect proof that healthy eating can still feel indulgent. With their light texture, warm spice, and delightful creamy center, they satisfy sweet cravings without the guilt. Simple to prepare and versatile for dietary needs, this recipe is a fantastic addition to your breakfast or snack rotation. Give them a try and enjoy a delicious, wholesome treat that everyone will love.