Prep time: 15 minutes | Cook time: 25 minutes | Servings: 12 muffins | Difficulty: Easy

These muffins taste like a cinnamon roll but bake like a muffin — which means no yeast, no rising time, and no rolling. The secret is using Purely Elizabeth Maple Cinnamon Roll Protein Oatmeal as the base, which builds the warm cinnamon flavor directly into the batter. A buttery streusel topping adds crunch, and a simple powdered sugar glaze finishes them off with that classic cinnamon roll sweetness.

Four packets of oatmeal go into a batch of twelve, so the oat and cinnamon flavor comes through in every bite — not just as an afterthought. The batter comes together in two bowls in about 15 minutes, and the muffins are done in under 25. They keep well for several days and freeze beautifully, which makes them a great option for weekend meal prep when you want something warm and satisfying ready to go on weekday mornings.

About Purely Elizabeth Maple Cinnamon Roll Protein Oatmeal

This recipe uses four packets of Purely Elizabeth Maple Cinnamon Roll Instant Protein Oatmeal — which does more than just add oat texture to the batter. Each packet is made with whole grain oats, ancient grains, superfood seeds, and coconut sugar, and pack 10g of plant-based protein. The maple cinnamon roll flavor is built in from the start. That means the muffins have a natural warmth and depth that plain flour-based muffins can't replicate.

→ Shop Maple Cinnamon Roll Protein Oatmeal

Ingredients

Streusel:

• ½ cup gluten-free 1:1 baking flour

• 3 tbsp coconut sugar

• 1 tsp cinnamon

• 3 tbsp coconut oil, melted

Muffins:

• 4 packets Purely Elizabeth Maple Cinnamon Roll Protein Oatmeal

• 1 cup gluten-free 1:1 baking flour

• ½ tsp cinnamon

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup coconut sugar

• ½ cup unsweetened applesauce

• 2 eggs

• ½ cup Greek yogurt

• 1 tsp vanilla extract

Glaze:

• ¼ cup organic powdered sugar

• 1–2 tbsp almond milk

Directions

1. Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.

2. Make the streusel: stir together the flour, coconut sugar, cinnamon, and melted coconut oil in a small bowl until crumbly. Refrigerate while you prepare the muffin batter — this helps it firm up into proper streusel texture.

3. In a large mixing bowl, combine the dry ingredients: oatmeal packets, flour, cinnamon, baking powder, baking soda, salt, and coconut sugar. Stir to combine.

4. In a separate bowl, whisk together the applesauce, eggs, Greek yogurt, and vanilla extract until smooth.

5. Add the dry ingredients to the wet and stir until just combined with no dry spots remaining. Don't overmix — a few lumps are fine.

6. Divide the batter evenly between the 12 muffin liners. Remove the streusel from the fridge and crumble it evenly over the top of each muffin. If the streusel has firmed up too much to crumble, microwave for 10 seconds to soften slightly.

7. Bake for 22–25 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.

8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Once fully cooled, stir together the powdered sugar and almond milk to make the glaze — start with 1 tablespoon of milk and add more to reach a drizzleable consistency. Drizzle over the cooled muffins and serve.

Tips & Variations

Make them ahead. These muffins keep at room temperature in a sealed container for 3 days, or in the fridge for up to 5 days. They also freeze well — freeze without the glaze, then thaw and drizzle right before serving.

Add a glaze the right way. The glaze needs the muffins to be fully cooled before you drizzle — if they're even slightly warm, it will absorb into the muffin rather than setting on top. Give them at least 20 minutes on a rack.

Make them dairy-free. Swap the Greek yogurt for a thick coconut yogurt and use oat milk or almond milk in the glaze. The texture will be slightly softer but the muffins will still bake through and hold together.

Double the streusel. If you love a generous crunch on top, make 1.5x the streusel recipe. It keeps in the fridge for a week and can be used on other baked goods too.

Check early. Oven temperatures vary — start checking at the 20-minute mark. The muffins are done when a toothpick comes out clean and the tops spring back lightly when pressed.

Frequently Asked Questions

Are these cinnamon roll muffins gluten-free? Yes — this recipe uses a gluten-free 1:1 baking flour throughout, and Purely Elizabeth Maple Cinnamon Roll Protein Oatmeal is made with certified gluten-free oats. As long as you use a certified gluten-free flour blend, the entire recipe is gluten-free. Always check your specific baking powder and powdered sugar labels if you're baking for someone with a serious gluten sensitivity.

What does the oatmeal add to the muffin batter? The oatmeal packets do two things: they add oat texture and whole grain substance to the batter, and they bring the maple cinnamon roll flavor directly into every bite. Using the flavored oatmeal rather than plain oats means the muffins have a warmth and depth that a standard cinnamon muffin recipe can't match.

Can I make these muffins dairy-free? Yes — swap the Greek yogurt for an equal amount of thick coconut yogurt. The muffins will be slightly softer in texture but will still bake through and hold together well. Use almond milk or oat milk for the glaze.

How do I know when the muffins are done? Insert a toothpick into the center of a muffin at the 22-minute mark — it should come out clean or with just a few dry crumbs. The tops should be golden and spring back lightly when pressed. If there's wet batter on the toothpick, give them another 2–3 minutes and check again.

Can I freeze cinnamon roll muffins? Yes — these freeze well. Let them cool completely and freeze without the glaze in a zip bag or airtight container for up to 2 months. Thaw at room temperature or in the microwave for 30–45 seconds, then drizzle with fresh glaze before serving.

Can I use a different Purely Elizabeth oatmeal flavor? Yes — any Purely Elizabeth Protein Oatmeal flavor will work structurally in this recipe. The Maple Cinnamon Roll flavor is specifically chosen because it reinforces the cinnamon roll concept, but Classic Cinnamon or Banana Nut would also produce a great muffin with a slightly different flavor profile.

Topics: Muffin Recipes · Cinnamon Roll Recipes · Gluten-Free Baking · Meal Prep Breakfast · Make-Ahead Breakfast · Dairy-Free Option · Oatmeal Recipes