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5 from 1 vote

Low Carb High Protein Cinnamon Hazelnut Muffins Recipe

These low carb cinnamon hazelnut muffins are delicious. They are just sweet enough to be a satisfying dessert, but healthy enough to be an anytime snack.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Breakfast
Cuisine: American
Keyword: muffin, protein
Servings: 12 muffins
Calories: 225kcal
Author: Shelley

Ingredients

  • ¾ cup Bob’s Red Mill Oat Flour
  • ¾ cup Bob’s Red Mill Hazelnut Meal/Flour
  • ¼ cup Bob’s Red Mill Whey protein concentrate
  • 10 grams Stevia which is 10 packets, or approx. 2 tsp.
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ½ tbsp ground cinnamon
  • 2 tbsp Flax meal OR PB2 or 1 tbsp of each *optional
  • ⅔ cup almond milk
  • ⅔ cup Fage 0% Greek yogurt
  • ½ cup Strawberries chopped, optional
  • 1 tsp coconut oil melted
  • ¼ cup Bob’s Red Mill TVP textured vegetable protein

Instructions

  • Preheat oven to 400 degrees. Combine oat flour, hazelnut meal, whey concentrate, Stevia, baking powder, baking soda, salt, and 1 tablespoon of the cinnamon. (If using the optional flax meal and/or PB2, add those in here too.)
    ¾ cup Bob’s Red Mill Oat Flour, ¾ cup Bob’s Red Mill Hazelnut Meal/Flour, ¼ cup Bob’s Red Mill Whey protein concentrate, 10 grams Stevia, 2 tsp baking powder, 1 tsp baking soda, ½ tsp salt, 2 tbsp Flax meal OR PB2 or 1 tbsp of each *optional, 1 ½ tbsp ground cinnamon
  • Combine almond milk and Greek Yogurt in a small bowl.
    ⅔ cup almond milk, ⅔ cup Fage 0% Greek yogurt
  • Mix wet ingredients into the dry and hand stir until evenly mixed. Fold in strawberries.* (optional)
    ½ cup Strawberries
  • Line a muffin pan with foil cups only! (The paper ones stick to the muffins.)
  • Spoon batter into each muffin cup about 2/3 full.
  • Bake at 400° for 6 minutes. Then remove from oven and lightly brush the tops of each muffin with the melted coconut oil. Sprinkle the TVP and remaining cinnamon onto the tops of each muffin. Return to oven for an additional 6 minutes, or test with a toothpick until it is removed clean.
    1 tsp coconut oil, ¼ cup Bob’s Red Mill TVP
  • Remove from pan and let cool. If you added strawberries, let cool COMPLETELY before eating. Otherwise, you can enjoy these warm.

Nutrition

Serving: 1muffin | Calories: 225kcal | Carbohydrates: 24g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 312mg | Fiber: 5g | Sugar: 4g