Maple Cinnamon Muffins
on Sep 18, 2026
This post may contain affiliate links. Please see our disclosure policy for more details.
These Maple Cinnamon Muffins taste like fall in muffin form. 🍁 They’re soft, sweet, loaded with cinnamon chips, topped with a simple maple protein icing, and somehow still pack 10 grams of protein per muffin.
And because apparently I can’t make a muffin without asking myself, “But can we put protein in it?”—we did that too.
Each muffin has 271 calories, 10g protein, 38g carbs, 9g fat, and 2g fiber, making them an easy grab-and-go breakfast, afternoon snack, or something sweet to have with your morning coffee.
Ingredients You’ll Need
Here’s what you’ll need to make these Maple Cinnamon Muffins:
- Ripe bananas – Add natural sweetness and help keep the muffins soft and moist.
- Pancake mix – Gives the muffins structure while keeping the ingredient list simple.
- Old-fashioned oats – Adds some texture, whole grains, and fiber.
- Clean Simple Eats Maple Donut Protein Powder – We use this in both the muffins and the icing for extra protein and lots of maple flavor.
- Cinnamon – A must with anything maple, especially during fall.
- All-purpose flour – Helps give these the texture of a traditional muffin.
- Pure maple syrup – We’re using the real stuff here! It adds sweetness and doubles down on that maple flavor.
- Butter – Adds moisture, richness, and flavor.
- Egg – Helps bind everything together.
- Vanilla bean paste or vanilla extract – Either works! Vanilla bean paste adds an extra-rich vanilla flavor.
- Salt – Balances all the sweetness.
- Baking powder + baking soda – Help the muffins rise and stay light.
- Cinnamon chips – Little pockets of cinnamon sweetness in every bite. Don’t skip these!
- Fat-free milk – Just a little is needed to turn the protein powder and maple syrup into our icing.
The Perfect Fall Meal Prep Muffin
I love a recipe that feels like a treat but can still fit easily into my macros, and these definitely check that box.
The base is made with ripe banana, old-fashioned oats, pancake mix, flour, pure maple syrup, butter, and Clean Simple Eats Maple Donut Protein Powder. Then we add cinnamon chips because little pockets of melted cinnamon throughout a maple muffin just make sense.
And don’t skip the icing! It’s just three ingredients—Maple Donut protein powder, pure maple syrup, and milk—and adds another layer of maple flavor without needing a traditional powdered sugar icing.
The result is a muffin that’s sweet enough to feel like you’re eating something special but has enough protein to make it much more useful than your average bakery muffin.
Recipe Tip
Make 10 muffins—not 12! It can be tempting to divide the batter between a full 12-cup muffin tin, but filling just 10 tulip liners with about 1/4 cup of batter each gives you the bigger, bakery-style muffins you see here. Dividing the batter into 12 will also change the macros per muffin and may shorten the baking time.
And one more thing: let them cool completely before adding the icing. The maple protein icing will thicken as it sits on a cooled muffin, but it’ll melt and run if the muffins are still warm.
A Few Tips Before You Make Them
Use really ripe bananas. The riper, the better! They add sweetness, moisture, and help give these muffins their soft texture.
Don’t forget the cinnamon chips. They’re one of my favorite parts of this recipe and give you little bursts of cinnamon throughout every muffin.
Let the muffins cool before icing them. I know it’s tempting, but if they’re still warm, your icing is going to melt right off. Give them time to cool completely before adding just under a tablespoon of icing to each.
Meal prep them! This recipe makes 10 muffins, so they’re perfect for making once and having breakfast or snacks ready to grab throughout the week.
How to Store Maple Cinnamon Muffins
Once the icing has set, store the muffins in an airtight container in the refrigerator. When you’re ready to eat one, enjoy it cold or let it come to room temperature.
You can also warm an un-iced muffin briefly in the microwave and add the icing afterward. A warm maple cinnamon muffin with a cup of coffee? YES PLEASE.
Maple Cinnamon Muffins Macros
This recipe makes 10 muffins.
Per muffin: 271 calories | 10g protein | 38g carbs | 9g fat | 2g fiber
More SFM Muffin Recipes
Get the Stay Fit Mom Cookbooks!
Macros included for all recipes and pre loaded in the apps for easy macro tracking!
Digital and hardcopies available!
Maple Cinnamon Muffins
Equipment
Ingredients
- 1 1/2 large ripe bananas, 200g
- 1/3 cup regular pancake mix
- 1 cup old-fashioned oats, 80g
- 4 scoops Clean Simple Eats Maple Donut Protein Powder, 52g
- 1 teaspoon cinnamon
- 1/2 cup all-purpose flour
- 1/2 cup pure maple syrup
- 4 tablespoons butter, melted (56g)
- 1 large egg
- 1/2 teaspoon vanilla bean paste, or 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup cinnamon chips, 112g
For the Icing
- 2 scoops Clean Simple Eats Maple Donut Protein Powder, 26g
- 1 tablespoon pure maple syrup
- 2 tablespoons fat-free milk
Instructions
- Preheat the oven to 350°F.
- Add the bananas to a blender or food processor and pulse a few times until mashed. Alternatively, mash the bananas in a medium bowl with a fork.
- Add all remaining muffin ingredients except the cinnamon chips. Blend or mix until smooth and well combined.
- Stir in the cinnamon chips.
- Divide the batter evenly among 10 muffin cups lined with tulip liners, using about 1/4 cup of batter per muffin.
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Meanwhile, combine all the icing ingredients in a small bowl and mix until smooth.
- Allow the muffins to cool completely. Spoon the icing evenly over the muffins, using just under 1 tablespoon per muffin.
Notes
- Find in MyFitnessPal or the MacrosFirst app by searching for, “Stay Fit Mom Maple Cinnamon Muffins.”
