The Pioneer Woman Tasty Kitchen
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High Protein Cinnamon Cake Bars

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Level: Easy

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Description

A coffee cake wannabe recipe. You’d never know it was high protein, low calorie and low sugar. Try me.

Ingredients

  • FOR THE CAKE BARS:
  • 1 cup Oat Flour
  • ½ cups Buckwheat Flour
  • 8 Tablespoons Vanilla Whey Protein Powder (2 Scoops)
  • 1 Tablespoon Baking Powder
  • ½ teaspoons Salt
  • ¼ cups Turbinado Sugar
  • ½ teaspoons Cinnamon
  • 1 whole Egg
  • 1 cup Almond Milk
  • ⅓ cups Unsweetened Applesauce
  • ¼ cups Plain Greek Yogurt
  • ½ teaspoons Vanilla Extract
  • FOR THE CINNAMON SUGAR MIXTURE:
  • 2 Tablespoons Sugar
  • 1 teaspoon Cinnamon

Preparation

Preheat oven to 350ºF and grease an 8×8 pyrex or cake pan.

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.

Pour wet ingredients into dry and mix until fully incorporated.

Pour half the batter into the baking dish.

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.

Bake for about 25 minutes or until toothpick inserted in the center of the cake comes out clean.

Let cool in pan for 10-15 minutes before slicing.

Wrap individually and store in refrigerator.

(Recipe adapted from Jamie Eason’s Cinnamon Swirl Protein Bread.)

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