Pumpkin Cinnamon Swirl Protein Bars

Need a delicious and healthy Breakfast or Snack Idea?

These bars are where its at!! Plus, you can’t go wrong with pumpkin….ever.

Its not quite paleo, because there are little bit of oats and protein, it’s as close to Paleo in a delicious bar as I’m gonna get today… They are moist and delicious!!

This recipe is adapted from my friend Jaquelyn Kay, who adapted it from Jamie Eason’s Cinnamon Swirl Bread.. so basically its a twice removed recipe from the star Jamie, herself 😉

All the amazing ingredients you can get from VITACOST. They have a freaking AWESOME selection of things like coconut flour and greens, etc. (watch out, my cart was full in about .5 seconds!!)


Preheat oven to 350.

Lightly grease your pan with olive oil (9×9 square pan works best)

In small bowl combine: (set aside)1/3 cup Truvia and 2 tsp cinnamon

  • 1 cup almond flour  (you can make almond flour by blending a cup of almonds in a Magic Bullet or food processor)
  • 1/2 cup oat flour  (you can make oat flour by blending a cup of oats in a Magic Bullet or food processor)
  •  2 scoops vanilla whey protein
  • 1 tbsp baking powder
  • 1/2 tsp sea salt
  • 2 tbsp raw honey
  • 2 tsp. cinnamon
  • 2 egg whites
  • 1 whole egg
  • 1 cup unsweetened coconut milk
  • 1/2 c. pumpkin (you can use applesauce if you don’t like pumpkin or can’t find it)

In a large mixing bowl, whisk together  flours, baking powder, salt, cinnamon, and protein powder.
In a medium bowl, whisk together egg and whites, coconut milk, honey, and pumpkin.

Pour a shallow layer of batter into the loaf pan (about 1/4 of the batter). Sprinkle heavily with half of the cinnamon/sugar mixture. Repeat with remaining batter & cinnamon/sugar on top. Draw a knife through the batter to marble. Bake for 25 minutes or until knife comes out clean when you poke the center of bread.

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  1. Can I use Chocolate Shakeology instead of vanilla whey protein?

  2. Just for my own edification I’m asking the question: how can something that contains whey protein be considered “dairy free”? Is it because it doesn’t contain actual liquid milk, even though whey is a milk derived protein?

    I’m asking because a friend of mine is on a dairy/casein/whey free diet right now due to breastfeeding (her sons are allergic). I’m wondering what exactly the difference is – if anyone is able to clear this up for me, I would appreciate it!

    I apologize if this question is a little elementary for some of you but I’m a little new to the game of what qualifies as what when it comes to food restrictions.


  3. Can i use almond milk?

  4. Kara McNamara says:

    I love when you post recipes! These are so helpful because I can never seem to cook anything healthy, most especially sweets. Thank you!

  5. Can’t wait to try it! I’ll use vanilla rice protein. Tends to bake-up more like flour does.

  6. Love this recipe! Im going to try it for my son. But i use a vegetarian protien by Pure Encapsulations because i dont do Whey/dairy either. Also, my son is allergic to eggs, so im wondering how egg replacer would work in this? Or sometimes i use chia seeds in place of eggs. Anyone tried either one?

    • I haven’t, but please let me know how it works!

    • Megan @ Fiterature says:

      I use milled flax seed in place of egg whites. You have to prep it ahead of time, though. Mix 1 tablespoon ground flaxseed + 3 tablespoons of water. Let sit for about 10 minutes, and then whisk. Should have the consistency of egg whites.

  7. Mindy Walton says:

    What are the macros for this? looks and sounsd yummy!

  8. Can I use coconut flour or rice flour instead of the oat flour? Will that change the texture/chemistry of it do you know?

  9. Ladies I put the nutritional info into sparkpeople (http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2261592). Here are the macros (I did not use honey). For 12 servings:

    Calories: 120.4
    Total Fat: 6.4 g
    Cholesterol: 18.6 mg
    Sodium: 258.6 mg
    Total Carbs: 8.0 g
    Dietary Fiber: 2.0 g
    Protein: 8.7 g


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