Cinnamon Swirl PROTEIN Cupcakes Recipe

Cinnamon Swirl Protein Cupcakes Recipe
Written by The Protein Chef

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!

Here is the recipe:

  • 2 Large Eggs
  • 1 1/2 Scoops (56g) 100% Whey Pro-Amino Vanilla Ice Cream Protein Powder
  • 1 1/2 Cups (120g) Rolled Oats (or Coconut Flour)
  • 1/2 Cup (4 Ounces) Unsweetened Vanilla Almond Milk (or Regular Milk/Other Milk Substitute)
  • 1 1/2 Tablespoons Sweetener
  • 5.3 Ounces (150g) Fat Free Vanilla Greek Yogurt
  • 2 Teaspoons Vanilla Extract
  • 2 1/2 Teaspoons Ground Cinnamon
  • 2 Teaspoons Baking Powder

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

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 350°F/176°C for 10:00-15:00. Let them cool and top them with whatever you want. Mouthgasm!


  • 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!

About the author

The Protein Chef

Derek Howes is a personal trainer and chef with over a decade of experience in the gym and kitchen. Derek, who is also known as The Protein Chef on his blog and YouTube channel shows his viewers every week that food doesn’t need to be boring or repetitive, it’s all about balance, moderation, and having the knowledge to change things up. His recipes which have been featured in the news, magazines, and on TV are cheap, quick, AND delicious! His motto in life is “everything in moderation” and is without question the most important habit he follows.


  • 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 🙂

  • 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

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