High Protein Cinnamon Cake Bars Recipe

Name: High Protein Cinnamon Cake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE BARS:; 1 cup Oat Flour; 1/2 cups Buckwheat Flour; 8 Tablespoons Vanilla Whey Protein Powder (2 Scoops); 1 Tablespoon Baking Powder; 1/2 teaspoons Salt; 1/4 cups Turbinado Sugar; 1/2 teaspoons Cinnamon; 1 whole Egg; 1 cup Almond Milk; 1/3 cups Unsweetened Applesauce; 1/4 cups Plain Greek Yogurt; 1/2 teaspoons Vanilla Extract; FOR THE CINNAMON SUGAR MIXTURE:; 2 Tablespoons Sugar; 1 teaspoon Cinnamon

Servings: persons

FOR THE CAKE BARS:
1 cup Oat Flour
1/2 cups Buckwheat Flour
8 Tablespoons Vanilla Whey Protein Powder (2 Scoops)
1 Tablespoon Baking Powder
1/2 teaspoons Salt
1/4 cups Turbinado Sugar
1/2 teaspoons Cinnamon
1 whole Egg
1 cup Almond Milk
1/3 cups Unsweetened Applesauce
1/4 cups Plain Greek Yogurt
1/2 teaspoons Vanilla Extract
FOR THE CINNAMON SUGAR MIXTURE:
2 Tablespoons Sugar
1 teaspoon Cinnamon

1
Preheat oven to 350u00b0F and grease an 8x8 pyrex or cake pan.
2
Combine dry ingredients (flours, protein powder, baking powder, salt, sugar, and cinnamon) in a large bowl. Combine remaining ingredients in a small bowl and whisk to combine.
3
Pour wet ingredients into dry and mix until fully incorporated.
4
Pour half the batter into the baking dish.
5
In a small bowl, combine sugar and cinnamon for the cinnamon sugar mixture. Sprinkle half of the mixture over the batter until the entire surface is covered. Pour remaining batter on top and sprinkle with remaining cinnamon sugar mixture. Take a knife and gently swirl batter around to mix the cinnamon sugar topping into the cake.
6
Bake for about 25 minutes or until toothpick inserted in the center of the cake comes out clean.
7
Let cool in pan for 10-15 minutes before slicing.
8
Wrap individually and store in refrigerator.
9
(Recipe adapted from Jamie Eason's Cinnamon Swirl Protein Bread.)

746

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CAKE BARS:, 1 cup Oat Flour, 1/2 cups Buckwheat Flour, 8 Tablespoons Vanilla Whey Protein Powder (2 Scoops), and more.

Yes, High Protein Cinnamon Cake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

High Protein Cinnamon Cake Bars

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