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Cinnamon Swirl Protein Cupcakes

Make sure your cheat is still a muscle-building treat with this sweet, protein-rich recipe.

"Cupcake" doesn't have to be a dirty word. Indulge in the clean version of an all-time-favorite dessert by whipping up this protein-fueled recipe. Complete with a cake-based bottom, creamy-icing top, and sprinkles of cinnamon for that extra touch, it'll leave you stunned—and it actually fits your macros.


Large eggs: 2

Rolled oats (or coconut flour): 1-1/2 cups

Unsweetened almond milk (or milk substitute): 1/2 cup

Sweetener: 1-1/2 tbsp.

Fat-free vanilla Greek yogurt: 5 oz.

Vanilla extract: 2 tsp

Ground cinnamon: 2-1/2 tsp

Baking powder: 2 tsp

  1. Blend rolled oats into oat flour.
  2. Combine all ingredients into a bowl and mix.
  3. Place silicone cups on a baking sheet and coat them with nonstick cooking spray.
  4. Evenly distribute mix into the cups, filling them only about 3/4 of the way.
  5. Bake at 350 degrees F for 10-15 minutes.
  6. Allow the cupcakes to cool, then top with fat-free vanilla Greek yogurt.

Nutrition Facts
Serving size: 1 cupcake
Recipe yields: 5 servings
Amount per serving
Calories 79
Fat1.7 g
Carbs8 g
Protein8 g

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