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.
These look delish! Whats your favorite brand of protein powder?
I’m actually not very knowledgeable in protein powders at all! I use Designer Whey and think it’s decent. Mostly b/c it’s widely available and affordable. I tried Vega and didn’t like it all (not the popular opinion) which I’m actually somewhat happy about considering it’s astronomical price tag!
How many calories per serving? Protein and sugar per serving?
I don’t calculate/post the nutritional value for my recipes. If you want the full breakdown just plug the recipe into one of the many online calculators. I’ve used sparkpeople.com in the past for one.
Ohhh these are SO pin-worthy!! I can’t wait to try my hand at these, I’m such a sucker for coffee cake too, this would be a perfect healthy swap!!
I am not good in baking but I always try to be one…This is because there are a lot of food I want to eat and try baking…
Ooooh, this protein cake looks so fluffy! I’ve never seen one this fluffy and cake-like before – I must try it! (Do you think I could use plain soy protein or would that change the texture too much?)
I think you could. I might up the vanilla extract a tad to compensate for the vanilla flavor in the protein powder. Let me know how it works if you try b/c I’ve been on the lookout for plain protein powder lately.
Great idea!
I rarely bake with protein powders because I can’t stand when the finished product has that protein-y flavor, but these look and sound delicious! Cinnamon and bread are two things that can always make me swoon…
I’ll have to try a vegan variation! (:
These look delish! Great photos, too. I love Jamie’s bar recipes–they all make such a great base to adapt. I added cinnamon roasted almonds and a little almond extract to these once and they turned out pretty stellar. I will have to try your variation!
This is a definite no guilt cake!
Yum! I’ve made a variation of Jamie Eason’s Pumpkin Protein Bars and liked them so I’m sure I would love these Cinnamon Cake Bars as well. Definitely adding these to my “to make list” – especially since I was just given a bag of buckwheat flour from a friend. :)
Lucky! I can never find buckwheat flour so I always have to grind my own. I don’t know why I don’t just do a big batch in the beginning and have a whole bunch on hand but I always end up needing to grind it every time I use it in something and cleaning the food processor is one of my least favorite things! haha
This is really very delicious and I think a lot of people are eager to try this…