Low Carb High Protein Cinnamon Hazelnut Muffins Recipe
Enjoy these nutritious, low-carb muffins packed with protein and flavor, perfect for a healthy snack or breakfast.
Ingredients
Dry Ingredients
- 0.75 cup Bob’s Red Mill Oat Flour
- 0.75 cup Bob’s Red Mill Hazelnut Meal/Flour
- 0.25 cup Bob’s Red Mill Whey protein concentrate
- 10 grams Stevia (10 packets)
- 2 tsp baking powder
- 1 tsp baking soda
- 0.5 tsp salt
- 1.5 tbsp ground cinnamon
- 2 tbsp Flax meal OR PB2 or 1 tbsp of each (optional) (Optional)
- 0.666 cup almond milk
- 0.666 cup Fage 0% Greek yogurt
- 0.5 cup Strawberries (chopped, optional) (Optional)
- 1 tsp coconut oil (melted)
- 0.25 cup Bob’s Red Mill TVP (textured vegetable protein)
Instructions
- Preheat oven to 400°F (200°C). Mix dry ingredients including cinnamon and optional flax/peanut butter powder.
- Combine almond milk and Greek yogurt in a bowl.
- Mix wet ingredients into dry until just combined; fold in strawberries if using.
- Line muffin pan with foil cups. Fill each about 2/3 full.
- Bake for 6 minutes, brush with melted coconut oil, sprinkle TVP and cinnamon, then bake another 6 minutes or until a toothpick comes out clean.
- Cool completely before eating if strawberries were added; otherwise, enjoy warm.
Notes
For best results, do not overmix the batter to keep muffins light and fluffy.