As soon as I saw the viral Dot Cake hit my feed, I couldn’t wait to give it a try.
If you haven’t heard of Dot Cake, there’s a bakery on Long Island called The Dot Cake that turned single-serve cakes covered in those tiny rainbow nonpareil dots into an influencer sensation—with lines literally wrapping around the corner.
Naturally, the trend made its way into the recipe-creator world, and the second I saw people making their own versions, I knew I needed in.
What followed was a full-on Goldilocks recipe-testing situation.
Batch one: Delicious. Very close to the original vibe. But once I calculated the macros, I realized we were firmly in actual celebratory cake territory. No regrets—but not quite what I was trying to create.
Batch two: I swung way too far in the other direction. Macro-friendly? Yes. Dot Cake? Ehhhh. It lost so much of what made the original fun that it didn’t deserve to be in the same category.
Batch three was JUST RIGHT.
Soft banana-oat muffins, creamy vanilla protein Greek yogurt frosting and that unmistakable layer of crunchy rainbow dots.
It has the nostalgia.
It has the fun.
It actually tastes like a treat.
And the macros were so good that I genuinely recalculated them because I thought I had made a mistake.
Turns out, I hadn’t. 🎉
So obviously a recipe this good deserved to be celebrated…
with Dot Cake.
Protein Dot Cake Muffins
Makes 12
For the muffins
- 200 g very ripe banana
- 200 g low-fat cottage cheese
- 2 large eggs
- 120 g liquid egg whites
- 90 g oat bran
- 30 g vanilla protein powder
- 6 g baking powder
- 1 tsp vanilla extract
- ½ tsp cinnamon
- Pinch of salt
Protein Greek Yogurt Frosting
- 280 g Fage 2% Greek yogurt
- 17.5 g Transparent Labs vanilla protein powder
- 1 tsp vanilla extract
You’ll have a little extra frosting so you’re not scraping the bowl trying to finish muffin #12. Use about 20 g frosting per muffin.
For the dots
- ½ tsp rainbow nonpareils per muffin
Directions
Preheat oven to 350°F and prepare a 12-cup muffin pan.
Blend the banana and cottage cheese until smooth. Add the eggs and egg whites and blend again.
Add oat bran, protein powder, baking powder, vanilla, cinnamon and salt and mix just until combined.
Divide evenly between 12 muffin cups and bake for approximately 17–21 minutes, or until the centers are set and spring back lightly when touched.
Cool completely.
Mix the Greek yogurt, protein powder and vanilla until smooth. Let the frosting sit for about 5–10 minutes to thicken.
Top each muffin with approximately 20 g frosting, then sprinkle or gently press ½ teaspoon nonpareils over the top. Add the dots just before eating otherwise they will bleed into the yogurt.
Store refrigerated.
Approximate macros per finished muffin
~110 calories
~10 g protein
~12–13 g carbs
~2–3 g fat
~1.5–2 g fiber
And I especially love the fiber piece here. Oat bran gives these more staying power than your typical protein muffin, so this isn’t just protein for protein’s sake.
Have two and you’re looking at roughly 220 calories, 20 g protein and 3–4 g fiber—while eating something covered in rainbow sprinkles.
That is exactly my kind of macro math. 🌈🎂
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