Just wait till you try these Cinnamon Roll Baked Oat Muffins – they may just be my new favourite version.

I’d saved my HEb the other day, as I love using it for baked oats as a treat in the evening. But I fancied something different than the usual baked oats, so it was the perfect time to try something new.

Every time I got to the mall and pass than darn Cinnabon counter, that smell hits me and I get these huge cravings for a sugar-loaded, icing drizzled – Cinnabon. So far, I haven’t ever given into the temptation, mainly because I know how many darn calories are in just one.

The classic Cinnabon has 880 calories and 59 grams of sugar, yes you read that right. It’s absolutely crazy, right? So as much as I get tempted, I just couldn’t do that to myself.

So you know what popped into my head when thinking about a new baked oats recipe? Yep, you got it!! Cinnabons or more commonly known as a Cinnamon Roll.

The hardest part was how to get that sugary cinnamon kind of swirl, which is typically made using a mixture of butter, sugar and cinnamon.

I decided to keep the butter part, but replace the sugar with sukrin gold. A natural based brown sugar sweetener, that is perfect in baked goods like this because it has none of that aftertaste you get with some sweeteners. It worked perfectly for that cinnamon sugar layer in these Cinnamon Roll Baked Oat Muffins . So yummy!!

The cake part of the Cinnamon Roll Baked Oat Muffins was using my basic baked oat recipe, but instead of making one dish, I decided to opt for 2 smaller ones. Well I actually made 4 by doubling up all my ingredients, so I would have two to enjoy the next day too. But as per usual with my baked oats, the kids took one look at them and they were gone before I could even blink my eyes, so I had to make another batch. Lesson learned there really. At least it was a good sign that they taste darn good.

For the icing swirl over the top, I mixed some plain yoghurt with icing sugar and it worked perfectly. I add the icing to a ziplock sandwich bag and push down to one corner and then snip of the edge and you can use it to pipe over the top, making them look really pretty. Perfect with a nice cup of tea.

I used a large silicone muffin tray to bake these Cinnamon Roll Baked Oat Muffins in, making them super easy to pop out. But any muffin cases /dish you have will be fine, just make sure you leave enough room for them to rise. I don’t tend to fill them more than 3/4 of the way.

Love baked oats? Check out these other recipes:

or head on over to my FULL RECIPE INDEX with over 700+ delicious Slimming World Recipes to browse through.

WHAT KITCHEN ITEMS DO I NEED TO MAKE THESE CINNAMON ROLL BAKED OAT MUFFINS?

• Measuring Cups
• Measuring Spoons
• Wooden Spoon
• Mixing Bowl
• Whisk
• Mixing Bowl
• Large silicon muffin tray

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Cinnamon Roll Baked Oat Muffins | Slimming World

Prep 10 mins

Cook 30 mins

Total 40 mins

Author Slimming World

Yield 4 muffins

This recipe is vegetarian, gluten free, Slimming World and Weight Watchers friendly

• Extra Easy - 1 HEb and 5 syns per serving (2 muffins)
• Green/Vegetarian - 1 HEb and 5 syns per serving (2 muffins)
• WW Smart Points - 8 (2 muffins)
• Gluten Free - use gluten free oats

or 6 syns per muffin if not using HEb (this is making 4 muffins out of the mix)

*suitable for freezing (but I recommend freezing without the icing)

Ingredients

• 80g/2.8oz of oats
• 160g/5.6oz of fat free plain yoghurt
• 2 eggs
• 1.5 tsp of baking powder
• 1/4 cup (4 tbs) of sukrin: gold - 2 syns
• 1 tbs of butter, melted - 5 syns
• 1 tsp of cinnamon
• cooking oil spray

for the icing:

• 13g of icing sugar - 2.5 syns
• 1 tbs of Greek yoghurt

Instructions

1. Preheat oven to 190c/375f (gas mark 5)
2. Add the oats to a blender and blend till finely ground.
3. Add to a bowl with baking powder
4. Add in the eggs and yoghurt and fold until all combined.
5. Grease the muffin tray with cooking oil spray.
6. Add a 1/3 of the mix to 4 holes of the muffins tray. 
7. In a bowl combine the melted butter, sukrin gold and cinnamon and stir until all combined.
8. Spoon half the mixture into the muffin cases on top of the oat mix.
9. Add another 1/3 of the oat mix, and top with the rest of the cinnamon butter mix.
10. Finishing off with the last of the oat mix.
11. Place in the oven and back for approx 30 mins, they should be lightly golden on top and a skewer entered into the centre should come out clean.
12. Allow too cool slightly, and then pop out of the silicone mold. 
13. Mix together the icing sugar and greek yoghurt until smooth.
14. Add to a ziplock sandwich bag, push down to one side, and snip off the corner and then you can use it to pipe over the top of the cinnamon roll baked oat muffins. 
15. Enjoy!!

Notes

The syns for the baking powder is negligible for 1 serving. So for that reason I haven't synned it. 

Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.

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Nutrition Facts

Serving Size 1 serving (2 muffins)

Amount Per Serving
Calories 335
% Daily Value
Total Fat 12.8 g		20%
	Saturated Fat 5.6 g	28%
Cholesterol 201 mg		67%
Sodium 486 mg		20%
Total Carbohydrates 40.3 g		13%
	Dietary Fiber 3.1 g	12%
	Sugars 11.2 g
Protein 14 g		28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.