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Blueberry Cinnamon Swirl Protein Coffee Cake

Cinnamon-swirl protein bread is packed with plump blueberries for a healthy and high-protein breakfast!
Course Breakfast/snack
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 9 servings
Author Sarah @ The Gold Lining Girl

Ingredients

  • 1/2 c. sugar or Xylitol for low-sugar option
  • 1 tbsp. cinnamon
  • 1 1/2 c. oat flour
  • 1/2 c. vanilla protein powder
  • 1 tsp. cinnamon
  • 1 tbsp. baking powder
  • 1/2 c. sugar or Xylitol for low-sugar option
  • 2 egg whites
  • 1 c. unsweetened almond milk
  • 1/2 c. applesauce or pumpkin puree
  • 1 pint fresh blueberries

Instructions

  • In a small bowl, whisk together 1/2 c. sugar and 1 tbsp. cinnamon. Set aside for swirling.
  • In a large bowl, whisk together oat flour, protein powder, cinnamon, baking powder, and 1/2 c. sugar.
  • In a medium bowl, whisk together egg whites, almond milk, and applesauce.
  • Add the wet ingredients to the oat flour mixture, stirring until just combined.
  • Fold in the blueberries.
  • Spray a 9-inch square pan with cooking spray.
  • Pour 1/3 of the batter into the pan, and sprinkle with 1/3 of the cinnamon-sugar mixture. Repeat with remaining batter, finishing with cinnamon-sugar on top.
  • Using a knife or toothpick, swirl the batter lightly for a marbled effect.
  • Bake at 350 degrees for 30-35 minutes, or until edges are golden brown, and a toothpick inserted near the center comes out clean. Enjoy!