Cinnamon Cake with Chocolate Chips

High Protein & High Fiber

Makes 8 mini loaves. Just throw them in the freezer. It’s all great and can even defrost from frozen in the microwave.

Ingredients

1. 96 g Lily’s Dark Chocolate Style Baking Chips (12 g per loaf)

2. 8 scoops Devotion Nutrition Sinful Cinnamon Protein Powder

3. 4 tsp baking powder

4. 2 cups egg whites

5. 2 cans (15 oz each) pumpkin purée, unsweetened

6. Cooking spray (light mist, just enough to coat pans)

Directions

1. Preheat oven to 350°F (175°C). Lightly spray 8 mini loaf pans with cooking spray — just a bare mist.

2. Mix batter: In a large bowl, combine pumpkin purée, egg whites, baking powder, and protein powder. Mix until smooth and well combined.

3. Divide: Pour batter evenly into the 8 prepared mini loaf pans.

4. Add chocolate chips: Sprinkle 12 g chocolate chips into each pan. Gently stir or fold them into the batter.

5. Bake: Place pans in preheated oven and bake for 25 minutes, or until a toothpick inserted into the center comes out mostly clean.

6. Cool & enjoy: Let loaves cool in pans for 5 minutes, then transfer to a rack to finish cooling.

226 cal per loaf
5.6 g fat
21.8 g carbohydrates
7 g fiber
29.3 G protein

Links (some are affiliate)

Mini Loaf Pan: https://amzn.to/4aZwO6w

Devotion Sinfully Cinnamon Protein Powder: https://devotionnutrition.com/products/sinful-cinnamon-flavor-protein