Cinnamon Roll Muffins

When it comes to breakfast pastries, I am all about the muffins or the bagels (if you even consider that a pastry). I’m not sure if that stemmed from my childhood geographic location, but I just love muffins. 

Cinnamon rolls tend to be a popular one amongst my friends though, and I happen to love the cinnamon roll flavor more than I like actual cinnamon rolls if I am being perfectly honest. 

Although, I do have fond memories of making Pillsbury cinnamon rolls with my mom and with my grandparents. 

Some of my favorite products from my favorite brands happen to be the cinnamon roll flavor (the best permanent flavor of Oat Haus Granola Butter), so I decided to combine my cinnamon roll flavor passion and turn it into muffin form by using some of my favorite products. 

And while I could have made them completely from scratch, there is value in using a mix AND still making it your own. It provides convenience and ease while maintaining creativity. 

Sometimes, it also helps when you live alone and haven’t invested in every baking product on the shelves. The accessibility to everything at home is certainly more than I happen to have in my graduate school apartment. 

These muffins are also nut free, egg free, lactose free, and gluten free. 

So, let's get baking!

Ingredients:

• 3 small to medium Bananas 

• ½ scoop of Vanilla Protein powder (I use Iconic Vanilla Protein Powder)

• 1 package of GoNanas Cinnamon Roll Baking Mix (Code KatieKreates)

• 4.5oz of Slate French Vanilla Protein Milk (Code: KatieKreates)

• 2 tbsp of Cinnamon Roll Oat Haus Granola Butter (Code: KatieKreates)

• 1 tsp of Cinnamon 

• ½ tsp of Vanilla Extract 

Directions:

Start by preheating your oven to 350 degrees and grabbing your supplies. You’ll want to get a muffin pan, a small regular bowl, a whisk, measurement tools, and spoon/spatula. 

To begin, grab your 3 bananas and your small regular bowl. Open the peels and slowly add banana pieces into the bowl to mash. I suggest you don’t start by mashing all three at once. It’s much easier to start small and add on once the first pieces or first banana are already mashed. 

Then, place the mashed bananas in the mixing bowl. Here is when you’ll add the rest of your wet ingredients. This will be the 2 tbsp of cinnamon roll granola butter, the 4.5oz of Slate French vanilla milk, and the ½ tsp vanilla extract. Whisk all these ingredients together until combined. 

Next, slowly add in your dry ingredients to the mix. These will be the GoNanas Cinnamon Roll banana bread package, ½ tsp of cinnamon powder, and ½ scoop of Vanilla protein powder. 

Once all the ingredients are whisked together you should be all set to scoop into your muffin pan. A fun trick my mom taught me for equal measurements is using an ice cream scoop, but you can also use a large spoon. I always make sure I have a spatula on-hand for when the batter gets down to the end as well. 

Depending on your muffin pan, you may want to line it with cupcake liners or spray with some cooking/baking spray. 

Bake the muffins for approximately 30 to 35 minutes and let cool before diving in. 

These muffins have the perfect balance of cinnamon roll indulgence without being overly sweet. Plus, they are allergen friendly and even have a tad bit of protein in them. 

As I mentioned above the protein powder I use for this recipe is Iconic Vanilla Protein Powder which is lactose-free whey and casein mix based. I order it from Amazon on my subscription & save each month. I haven’t tried subbing with another protein powder option, but different protein powders may slightly alter the cooking. However, this recipe uses such a small amount it likely would not be a noticeable difference. 

Slate Milk, GoNanas, and Oat Haus are three brands close to my heart that I use often in my daily lifestyle. You can save on these three brands by using my code KatieKreates on your orders.