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Healthy Cinnamon Sugar Coffee Cakes







SERVING SIZE: 1 mini cake

YIELDS: 6 servings

Measurement Style:


Cake Batter Ingredients:
– 45g light butter
– 60g all-purpose flour
– 75g vanilla whey
– 1 tsp cinnamon
– 1 egg
– 60g unsweetened applesauce
– 65g almond milk
– Stevia/Splenda to taste
– 1/4 tsp baking powder

Brown Sugar Topping Batter Ingredients:
– 15g vanilla whey
– 20g flour
– 20g tbsp light brown sugar
– 65g stick light butter
– 1 tsp cinnamon

*Note: When baking with protein powder, we recommend staying away from pure isolate powder as that does not bake well (turns recipes to a cardboard texture). Whey/Casein blends usually work best for baking — our favorite is Devotion Nutrition brand. Using another brand of protein powder may result in slightly different macros.


  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, melt ⅓ stick light butter in microwave and let sit until warm (not hot).
  3. Mix in ⅔ cup vanilla whey, ½ cup all-purpose flour, 1 egg, ¼ cup applesauce, 1 tsp cinnamon, baking powder, Stevia/Splenda to taste, and ¼ cup almond milk (or until cake batter consistency is reached).
  4. Spray 0 calorie nonstick cooking spray on a cupcake pan and pour in batter to 6 spaces.
  5. In another small mixing bowl, melt ⅔ stick light butter. Stir in 1.5 tbsp brown sugar, 2 tbsp whey, 1 tsp cinnamon, and 2 tbsp flour. Spread this “topping” mixture on top of each muffin batter in pan.
  6. Bake for 10-15 minutes so it is still slightly gooey in the middle and enjoy!


These are great with a little drizzle of protein “icing” (vanilla whey + water) on top!