Cinnamon Swirl Protein Cupcakes

12 Cupcakes79 cals

Take your cupcake game to the next level with these easy Cinnamon Swirl Protein Cupcakes! This protein cupcake recipe is quick to make with simple ingredients, has diet friendly macros, and is absolutely delicious!

For this recipe we’re going to start by preparing our protein cupcakes. You’ll need a large mixing bowl, something to mix everything together with, and a cupcake/muffin pan or some silicone cups.

Add right into your mixing bowl 2 large whole eggs, 1 1/2 cups of rolled oats turned into oat flour, 2 teaspoons of vanilla extract, 1 1/2 tablespoons of your choice sweetener, 2 1/2 teaspoons of ground cinnamon, 1/2 cup of an unsweetened vanilla milk substitute, 1 1/2 scoops of a good tasting vanilla protein powder, 1 container of vanilla Greek yogurt, and 2 teaspoons of baking powder.

Homemade Oat Flour

Make homemade oat flour in seconds by blending or processing your rolled oats until they look like flour. Seriously, it’s that easy!

Mix all of those ingredients together for around a minute or until smooth. Using a hand mixer like this will speed this process up but is entirely optional.

Take out a baking sheet and your silicone cups or cupcake/muffin pan and coat your spots with some non-stick cooking spray.

Evenly distribute your cinnamon swirl protein cupcakes mix into your spots. You’ll want to make sure to leave some room for them to rise, at least 1/4”.

Put your cupcakes into the oven on 350F/176C for 10-15 minutes.

You can check if your cupcakes are done by using a toothpick! All you have to do? Insert it into the center of a cupcake, pull it out, and if it comes out clean they’re done.

Healthy Cupcake Topping

Take your cinnamon swirl protein cupcakes out of the oven, let them cool, and top them! I used some vanilla Greek yogurt and ground cinnamon today but here are some other great options:

  • Sugar free pudding
  • Nut butter
  • Other Greek yogurt flavors that compliment the recipe
  • Our High Protein Frosting recipe!
  • Cottage cheese or cream cheese mix

Let me know what you end up using in the comments below.

Cinnamon Swirl Protein Cupcakes Recipe

Cinnamon Swirl Protein Cupcakes

These delicious Cinnamon Swirl Protein Cupcakes take just minutes to make with simple ingredients and have less than 100 calories each!
5 from 1 vote
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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

The Protein Chef is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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. 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!

  2. 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 🙂

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