Name: Healthy Low-Calorie Cinnamon Roll Muffins with Creamy Centers
Prep time: 10 min
Cook time: PT-488785H23M59S
Total time: PT-488785H23M59S
Cuisine: American
Ingredients: 1 ripe banana (mashed); ½ cup Greek yogurt; 1 large egg; 2 tbsp honey or maple syrup; 1 tsp vanilla extract; ¾ cup oat flour; 1 tsp cinnamon; ¼ tsp baking powder; 2 tbsp Greek yogurt; ½ tsp cinnamon; 1 tsp honey

Why You’ll Love This Recipe

I love how these muffins balance comfort and nutrition. The oat flour gives them a hearty texture, the banana adds natural sweetness, and the cinnamon brings that classic warm, bakery-style aroma. The creamy center made from Greek yogurt feels like frosting baked right inside—making them moist, flavorful, and satisfying. They’re quick to whip up and make the perfect grab-and-go option for busy mornings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Muffins:
1 ripe banana (mashed)
½ cup Greek yogurt
1 large egg
2 tbsp honey or maple syrup
1 tsp vanilla extract
¾ cup oat flour
1 tsp cinnamon
¼ tsp baking powder

For the Creamy Centers:
2 tbsp Greek yogurt
½ tsp cinnamon
1 tsp honey

Directions

I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
In a mixing bowl, I mash the banana until smooth. I whisk in the Greek yogurt, egg, honey (or maple syrup), and vanilla extract until well blended.
I stir in the oat flour, cinnamon, and baking powder, mixing until just combined—being careful not to overmix.
I spoon the batter halfway into each muffin cup. Then, I add about ½ teaspoon of the creamy yogurt filling to the center of each and cover with more batter.
I bake the muffins for 15–18 minutes, until they’re golden brown and a toothpick inserted near the edge comes out mostly clean.
I let them cool slightly before serving—they’re delicious warm or at room temperature.

Servings and timing

This recipe makes about 6–8 muffins. It takes roughly 10 minutes to prepare and 15–18 minutes to bake, for a total of about 25–30 minutes.

Variations

Sometimes I sprinkle a little cinnamon sugar on top before baking for a light crust. For extra moisture, I substitute the banana with unsweetened applesauce. I also like to drizzle a quick glaze made from Greek yogurt and honey on top once cooled—it gives that true cinnamon roll finish. If I want more protein, I mix in a scoop of vanilla protein powder and adjust the batter with a splash of milk.

Storage/reheating

I store the muffins in an airtight container in the refrigerator for up to 5 days. To reheat, I warm them in the microwave for 10–15 seconds for that fresh-from-the-oven taste. They can also be frozen for up to 2 months and thawed overnight in the fridge.

FAQs

Can I use all-purpose flour instead of oat flour?

Yes, but I prefer oat flour for its heartier texture and added fiber. If using all-purpose flour, reduce the amount slightly for the same consistency.

What kind of Greek yogurt works best?

I use plain, unsweetened Greek yogurt—either full-fat or 2%—for the creamiest texture and best flavor.

Can I make these muffins dairy-free?

Yes, I use a dairy-free yogurt alternative like coconut or almond yogurt and swap honey for maple syrup.

Can I add mix-ins?

Absolutely! I love adding a few chopped nuts or mini chocolate chips for a flavor boost.

How do I keep the centers creamy?

I make sure not to overbake—the muffins should be just set so the yogurt filling stays soft and creamy inside.

Conclusion

These healthy low-calorie cinnamon roll muffins are a cozy, protein-packed twist on a classic treat. I love how the warm cinnamon flavor and creamy center make them feel indulgent while staying light and nourishing. Whether I enjoy one for breakfast with coffee or as an afternoon pick-me-up, they always satisfy my sweet craving in the healthiest way possible.