Cinnamon Swirl Protein Cupcakes

12 Cupcakes79 cals

Are you ready to take your cupcake game to the NEXT level? These Cinnamon Swirl Protein Cupcakes made using our 100% Whey Pro-Amino Vanilla Ice Cream Protein Powder are quick to make, delicious, and PACKED with fiber!

Tips:

  • If you don’t have silicone cups then use a muffin or cupcake pan!
  • To check if they’re done, simply insert a toothpick into the center of one of your cupcakes and if it comes out clean…they’re done!
  • Top them with some Greek yogurt and ground cinnamon!
Cinnamon Swirl Protein Cupcakes Recipe

Cinnamon Swirl Protein Cupcakes

Are you ready to take your cupcake game to the NEXT level? These Cinnamon Swirl Protein Cupcakes are quick to make, delicious, and PACKED with fiber!
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: American
Keyword: cinnamon swirl, protein cupcakes, protein muffins
Servings: 12 Cupcakes
Calories: 79kcal
Cost: $2
Course: Dessert
Cuisine: American
Keyword: cinnamon swirl, protein cupcakes, protein muffins
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12 Cupcakes
Calories: 79kcal
Cost: $2

Ingredients

  • 2 Large Whole Eggs
  • 1 ½ Scoops Protein Powder45g Vanilla
  • 1 ½ Cups Rolled Oats120g (or Coconut Flour)
  • ½ Cup Milk Substituteor Milk (4 Ounces)
  • 1 ½ Tablespoons Sweetener
  • 5.3 Ounces Greek Yogurt150g Fat Free Vanilla
  • 2 Teaspoons Vanilla Extract
  • 2 ½ Teaspoons Ground Cinnamon
  • 2 Teaspoons Baking Powder

Instructions

  • Turn your Rolled Oats into oat flour by blending or processing them until they look like flour
  • Combine all of your ingredients into a bowl and mix everything together
  • Take out a baking sheet, put your silicone cups onto it, and coat them with some non-stick cooking spray
  • Evenly distribute your mix into your cups leaving around 1/4’’ from the top of each one
  • Bake on 350F/176C for 10-15 minutes
  • Let them cool and top them with whatever you want

Video

Notes

Calories in the WHOLE recipe:
  • Calories: 949
  • Fat: 21g
  • Saturated Fat: 5g
  • Sodium: 578mg
  • Carbs: 94g
  • Fiber: 15g
  • Sugar: 16g
  • Protein: 96g
 
Calories in each cupcake (if you make 12):
  • Calories: 79
  • Fat: 1.7g
  • Saturated Fat: .4g
  • Sodium: 48.1mg
  • Carbs: 7.8g
  • Fiber: 1.2g
  • Sugar: 1.3g
  • Protein: 8g

Nutrition

Calories: 79kcal | Carbohydrates: 7.8g | Protein: 8g | Fat: 1.7g | Saturated Fat: 0.4g | Sodium: 48.1mg | Fiber: 1.2g | Sugar: 1.3g

Ingredients

  • 2 Large Whole Eggs
  • 1 ½ Scoops Protein Powder 45g Vanilla
  • 1 ½ Cups Rolled Oats 120g (or Coconut Flour)
  • ½ Cup Milk Substitute or Milk (4 Ounces)
  • 1 ½ Tablespoons Sweetener
  • 5.3 Ounces Greek Yogurt 150g Fat Free Vanilla
  • 2 Teaspoons Vanilla Extract
  • 2 ½ Teaspoons Ground Cinnamon
  • 2 Teaspoons Baking Powder

Instructions

  • Turn your Rolled Oats into oat flour by blending or processing them until they look like flour
  • Combine all of your ingredients into a bowl and mix everything together
  • Take out a baking sheet, put your silicone cups onto it, and coat them with some non-stick cooking spray
  • Evenly distribute your mix into your cups leaving around 1/4’’ from the top of each one
  • Bake on 350F/176C for 10-15 minutes
  • Let them cool and top them with whatever you want

Video

Notes

Calories in the WHOLE recipe:
  • Calories: 949
  • Fat: 21g
  • Saturated Fat: 5g
  • Sodium: 578mg
  • Carbs: 94g
  • Fiber: 15g
  • Sugar: 16g
  • Protein: 96g
 
Calories in each cupcake (if you make 12):
  • Calories: 79
  • Fat: 1.7g
  • Saturated Fat: .4g
  • Sodium: 48.1mg
  • Carbs: 7.8g
  • Fiber: 1.2g
  • Sugar: 1.3g
  • Protein: 8g

Nutrition

Calories: 79kcal | Carbohydrates: 7.8g | Protein: 8g | Fat: 1.7g | Saturated Fat: 0.4g | Sodium: 48.1mg | Fiber: 1.2g | Sugar: 1.3g

4 Comments

  1. Kim on November 1, 2015 at 12:00 am

    These are amazing and so delicious! Paired them with Derek’s High protein frosting (vanilla) – wowza.

    One word of advice, for other bakers: If you do opt to use coconut flour, make sure you don’t use as much as the recipe here calls for (1.5 cups); I did this and my first batch of batter came out thick like cookie dough. I took a look – a little too late – at the label, and it says you can only use about 20% coconut flour compared to what any recipe with regular flour calls for. Anywho — I gave it a second go with the oat flour, and they came out perfectly 🙂

  2. Jess on November 9, 2015 at 12:00 am

    Hey Derek,

    Do you have to use greek yoghurt in this recipe? Would it work with normal fat free vanilla yoghurt?

    Can’t wait to try these! Thanks

    • Derek Howes on November 13, 2015 at 12:00 am

      Hi Jess! Yes, regular yogurt is fine!

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