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.
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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
Cook
Total
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
- Preheat oven to 190c/375f (gas mark 5)
- Add the oats to a blender and blend till finely ground.
- Add to a bowl with baking powder
- Add in the eggs and yoghurt and fold until all combined.
- Grease the muffin tray with cooking oil spray.
- Add a 1/3 of the mix to 4 holes of the muffins tray.
- In a bowl combine the melted butter, sukrin gold and cinnamon and stir until all combined.
- Spoon half the mixture into the muffin cases on top of the oat mix.
- Add another 1/3 of the oat mix, and top with the rest of the cinnamon butter mix.
- Finishing off with the last of the oat mix.
- 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.
- Allow too cool slightly, and then pop out of the silicone mold.
- Mix together the icing sugar and greek yoghurt until smooth.
- 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.
- 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.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Nutritional information is an estimate and is to be used for informational purposes only
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What type of yogurt is used for the muffins? I can see the icing is Greek yogurt, but can’t work out what type of yogurt is used for the muffin. Thank you.
just plain fat free yoghurt – any brand is fine 🙂
Really lovely -made these almost as soon as I saw the recipe and they’ve gone down a storm here! I used paper muffin cases but the muffin sticks to the case and you lose too much precious muffin that way, so I won’t do that again. I should have known. better & just followed the recipe as it is., putting the mix straight into the muffin tin. But will definitely be making these again!! Thanks Siobhan! X
I made these today but my came out darker and not light brown like yours
is it possible you combined the cinnamon swirl into the mixture too much, that would result in a darker bake? Did you blend the oats and follow everything else as per the recipe?
Thanks so much for the desserts on your site, very impressive. Please add more choc ones. Also I have a question regarding this recipe. If I use sukrin icing wouldn’t the icing be free. Thanks in advance x
Hi Amin – thanks for much for your comment. You can use sukrin icing if you prefer, I am just not keen on the taste of the sukrin icing, I love their 1 and brown sugar replacement, but the sukrin icing tastes too artificial for me, hence why I prefer to syn the regular stuff. Hope that helps.
Hi, I finally got around to baking these and they were delicious. I just have a question regarding the cinnamon filling. I took it off the heat and it went into a kind of a gooey lump. Is this right? It didn’t affect the taste but it was difficult to divide the mixture, I just had to use a single dollop in each muffin. Thanks
Hi Tina, you are not meant to heat the cinnamon filling, you just melt the butter and then add the cinnamon etc to the melted butter for the filling. So that may well have been the issue for you. Hope that helps.
My family (as well as myself) absolutely love these!! I love cinnamon buns … but oh! … the number of syns! – YIKES! This will definitely remain a firm favourite for many years to come.
Thank you so much for sharing your talent with us.
Really tasty. I could only fit in two layers in my muffin tins but it made 6 muffins instead of 4, so feels like I got more! I reduced the time by 5mins because of this. Really nice. An love how the cinnamon butter comes out the sides an turns a little chewy/crunchy. Will deffo be making again ☺️ Thankyou
I made these today and oh my they are delicious, easy to make and I used the sukrin icing sugar so less syns these are a new favourite, I’m excited to try some more of your recipes.
I’m dairy free, what can you replace the yogurt with please?
These are absolutely wonderful. Thank you so much. I’ve made them quite a few times now. I found that the oats don’t even need to be blended; I tried both ways and liked them just as much unblended. For yogurt, I’ve used plain yogurt and Greek yogurt. I used honey instead of sukrin, and I’ve also skipped the honey/butter a few times. I’ve added fruit, cinnamon, nuts, etc to the main batter. It’s a recipe with a lot of flexibility, which is just perfect. Thanks again!
Hi, I’ve just made these and they’re so tasty!!! Thank you for this amazing new addition to my life haha. I’m guessing they need to be stored in the fridge due to their yoghurt based icing?! Keep the great ideas coming! 😀
yes either keep in fridge, or make the icing separate and keep that in a tub in the fridge, just adding to the top when you want one.