High-Protein Cinnamon Roll Mug Cake

Ingredients

• 3 tbsp. milk
• 1 scoop Impact Whey Protein (Cinnamon Danish)
• 120g self-raising flour
• 120g Greek yoghurt
• 1 tsp. coconut oil (melted)
• 1 tsp. cinnamon

Method

1) Preheat oven to 180°C.

2) In a small bowl, mix together the milk and cinnamon protein powder until smooth, then set aside.

3) Next, mix together the flour and Greek yoghurt until you have formed a dough. Sprinkle a little flour on your kitchen surface to prevent it from sticking, then roll it out upwards into a long strip that’s around 1cm thick. You will have enough dough to make 2 separate servings — if you don’t want to make both at once, keep the leftover dough in an airtight container in the fridge to use the next day.

4) Use a knife to cut away the uneven edges so that you have a long rectangle-shaped strip of dough, then brush with a layer of melted coconut oil and sprinkle with plenty of cinnamon. Then roll up the dough from the bottom of the strip so that you get a tight roll.

5) Place your cinnamon roll into a small oven-proof ramekin or mug, then bake for 15-20 minutes until golden brown and cooked through.

6) Allow to cool for a few minutes, then drizzle generously with the cinnamon & milk protein mix you made earlier and tuck in! Simple and so, so delicious.