These cinnamon cake bars taste just like coffee cake. They’re high in protein, low cal, low sugar with no oils or butter and perfect for a healthy snack.
*This post for high protein cinnamon cake bars first appeared on April 1, 2012. The post, pictures and recipe have been updated and I added a video to the recipe card (scroll down) on how to make these easy, healthy treats.
Five years ago when this post was first published it was about 3 months before I first stepped foot into a CrossFit gym.
I was bouncing back and forth between HIIT workouts online, NROLFW and Jamie Eason’s LiveFit Trainer program desperately trying to find something that would help me build muscle.
Honestly, nothing really worked too well (sorry, but 15# dumbbells don’t really do much for muscle growth) and it wasn’t until July of that year when my CrossFit gym opened right down the road that progress finally started to happen.
If there’s one positive that came out of those few months of workout ambiguity though, it was this recipe for high protein cinnamon cake bars inspired by Jamie Eason’s recipe for cinnamon swirl bread I stumbled upon on her site one day.
Chocolate protein cake bars were another recipe from that era and I love those too!
This recipe also inspired by chocolate baked oats which is basically like cake but justified for breakfast!
Often times, people are hesitant to bake with protein powder saying the chalky taste can linger in the final product.
And while that can definitely be true, I’ll say this: it doesn’t happen as much with quality protein powder.
I didn’t always know this and I didn’t always care as much as I should about the sourcing of my whey protein.
These days, I use SFH Pure (their churro flavored whey protein is literally perfect for this recipe making the cinnamon flavor even more robust) or Vital Proteins almost exclusively as they’re both quality products whose standards live up to mine now.
While my workouts have changed quite a bit over the last 5 years since this was originally posted, my high protein post-workout snacking really hasn’t and these protein cinnamon cake bars are still a really great one I love to grab either right before or after my workouts.
They’re packed with protein, very low fat (like none really), gluten-free and a great source of healthy carbs to fuel you through whatever way you like to sweat.
Oh, and they seriously taste like coffee cake too.
Are you sold yet?
If you love this recipe for high protein cinnamon cake bars, try one of these high protein recipes too:
Chocolate Protein Pancakes
Perfect Protein Pancakes
Almond cherry protein cookies
Don’t miss these healthier zucchini bars or gluten-free pumpkin bars too – a bit more like dessert but lightened up and packed with flavor!
Cinnamon Cake Bars
Ingredients
- 1 cup oat flour
- 1/2 cup buckwheat flour
- 2 scoops whey protein powder, I use vanilla or churro flavored whey usually
- 1/4 cup coconut sugar, *see note
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 egg
- 1/3 cup unsweetened applesauce
- 1/4 cup plain greek yogurt
- 1 cup almond milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons sugar + 1 teaspoon cinnamon, set aside
Instructions
- Preheat oven to 350 degrees and grease an 8×8 pyrex or cake pan.
- Combine oat flour, buckwheat flour, protein powder, coconut sugar, baking powder, salt and cinnamon in a large bowl.
- Whisk together egg, applesauce, yogurt, almond milk and vanilla extract in a small bowl.
- Pour wet ingredients into dry and mix until fully incorporated.
- Pour batter into the prepared baking dish.
- Combine sugar + cinnamon and sprinkle over the batter, swirl into the entire surface of the batter using a knife or toothpick.
- Bake for about 25-30 minutes or until toothpick inserted in the center of the cake comes out clean.
- Let cool in pan for 10-15 minutes before slicing.
- Store in the refrigerator in an airtight container.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Looks so tasty! I need to make it and sub out the greek yogurt for my homemade almond yogurt and use ground flax instead of eggs to make it vegan, but I’m sure it will be fabulous!
This cake looks so good! I love cinnamon in baked goods, and I’m always looking for new ways to add a little more protein to my diet, so this will be perfect!
uh yep, just as i suspected. looks amazing!!
i made these and my batter was EXTREMELY thick – i couldn’t even spread it! so i had to add some milk… was your batter also super thick?
Oh my gosh…i just realized I left out the 1 cup almond milk! I’m so sorry! Did they come out ok when you added the milk? Editing the recipe right now..
You had me at “high protein”
I’m just getting into ‘baking’ with protein powders too- more like using them in smoothies and no bake cookies, but still! It’s fun and surprisingly easy to use. and I LOVE those white plates a lot, very simple and beautiful.
I never bake with protein powder…heck it’s been years since I’ve even bought any or had any! These look so good and would have never guessed from the pics that there’s p.p. in them! Sometimes it seems to change the appearance/texture of food…but not these!
Neeeeed to make these!
i’m in love with almost any baked good, so when i have an option to make a delicious one that is healthy and protein packed, i’m sold! looks great!
Your cake looks delish! I wish I had vanilla protein, I only have chocolate right now. I understand about potion controlling things. I need to wrap my things up, freeze, whatever I can do to get it out of site out of mind! Have a great day!