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Now that I’ve become nutrition obsessed, I am having so much fun inventing recipes that taste great and won’t spike blood sugar.

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.

Each muffin is under 5 net carbs and has only 1 gram of sugar and 6.5 grams of protein.

And with under 100 calories per muffin, they are completely guilt free! Plus, that allows room for some other ingredients if your caloric count has the room to budge… perhaps a dollop of melted apple butter?

Yum! 😀 Product was received for review purposes and this post may contain affiliate links.

Low Carb Cinnamon Hazelnut Muffins Recipe

What you need to make low carb muffins:

3/4 cup Bob’s Red Mill Oat Flour

3/4 cup Bob’s Red Mill Hazelnut Meal/Flour

1/4 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

1/2 tsp. salt

1 1/2 tbsp. ground cinnamon

2 tbsp Flax meal OR PB2 or 1 tbsp of each *optional

2/3 cup unsweetened almond milk

2/3 cup Fage

0% Greek yogurt

1/2 cup chopped strawberries *optional

1 tsp coconut oil, melted

1/4 cup Bob’s Red Mill TVP (textured vegetable protein)

Step 1: Preheat oven to 400°. 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.)

Step 2: Combine almond milk and Greek Yogurt in a small bowl.

Step 3: Mix wet ingredients into the dry and hand stir until evenly mixed. Fold in strawberries.* (optional)

Step 4: Line a muffin pan with foil cups only! (The paper ones stick to the muffins.)

Step 5: Spoon batter into each muffin cup about 2/3 full.

Step 6: 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 clean when removed. (This picture only shows the TVP-cinnamon topping on the center muffins because we were just testing it out—and it’s a winner!)

Step 7: Remove from pan and let cool. If you added strawberries, let cool COMPLETELY before eating. Otherwise, you can enjoy these warm.

The TVP topping adds a wonderful crunch to these muffins. The TVP itself has pretty much no flavor, but with the cinnamon and coconut oil, it’s scrumptious! And, I HIGHLY RECOMMEND adding the PB2 and/or Flax meal. So good!

Continue to Content Yield: 12 muffins Low Carb High Protein Cinnamon Hazelnut Muffins Recipe Print 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 Time 15 minutes Cook Time 12 minutes Total Time 27 minutes Ingredients 3/4 cup Bob’s Red Mill Oat Flour

3/4 cup Bob’s Red Mill Hazelnut Meal/Flour

1/4 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

1/2 tsp. salt

1 1/2 tbsp. ground cinnamon

2 tbsp Flax meal OR PB2 or 1 tbsp of each *optional

2/3 cup unsweetened almond milk

2/3 cup Fage 0% Greek yogurt

1/2 cup chopped strawberries *optional

1 tsp coconut oil, melted

1/4 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.) Combine almond milk and Greek Yogurt in a small bowl. Mix wet ingredients into the dry and hand stir until evenly mixed. Fold in strawberries.* (optional) 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. Remove from pan and let cool. If you added strawberries, let cool COMPLETELY before eating. Otherwise, you can enjoy these warm. Nutrition Information: Yield: 12 Serving Size: 1 muffin

Amount Per Serving: Calories: 225 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 2mg Sodium: 312mg Carbohydrates: 24g Fiber: 5g Sugar: 4g Protein: 17g Nutrition facts are an estimate only. Did you make this recipe? I'd love to see your recreation. Tag me in your photos!

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