Preheat your oven to 350°F (175°C) and grease a loaf pan. Optionally add chopped pecans at the bottom.

In a large bowl, whisk together the flour, vanilla protein powder, unflavored protein powder, baking powder, and baking soda.

Add Greek yogurt to the dry mixture and mix to form a thick, shaggy dough. Avoid over-mixing.

Wet your palms to prevent sticking. Divide dough into about 25 equal balls, each the size of 2 tablespoons.

Prepare a cinnamon-sugar mixture in one bowl, and in another bowl, pour some almond milk for dipping.

Dip each dough ball into almond milk, then roll in the cinnamon-sugar mixture, and place in the loaf pan, stacking as you go.

Bake for about 20 minutes. Cover loosely with foil and bake for another 10-15 minutes until golden brown.

Remove from oven and cool slightly before serving. Enjoy warm or at room temperature.