Low Carb High Protein Cinnamon Hazelnut Muffins Recipe

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!  :D

Low Carb Cinnamon Hazelnut Muffins Recipe

Low carb Hazelnut muffins

hazelnut muffin ingredients

To make these, you’ll need:
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.)

dry ingredients

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

wet ingredients

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

chopped strawberries

wet and dry mixture

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

muffin cups

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

filling muffin cups

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!)

finished muffins in pan

muffin in pan

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

Low carb high protein cinnamon hazelnut muffin

TVP cinnamon topping

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!

Low Carb High Protein Cinnamon Hazelnut Muffins Recipe
These are a great grab-n-go treat! Perfect for lunches, snacks or desserts.
Serves: 12 muffins
Prep time: 
Cook time: 
Total time: 
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
  • 1½ tbsp. ground cinnamon
  • 2 tbsp Flax meal OR PB2 or 1 tbsp of each *optional
  • ⅔ cup unsweetened almond milk
  • ⅔ cup Fage 0% Greek yogurt
  • ½ cup chopped strawberries *optional
  • 1 tsp coconut oil, melted
  • ¼ cup Bob’s Red Mill TVP (textured vegetable protein)
Instructions
  1. 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.)
  2. Combine almond milk and Greek Yogurt in a small bowl.
  3. Mix wet ingredients into the dry and hand stir until evenly mixed. Fold in strawberries.* (optional)
  4. Line a muffin pan with foil cups only! (The paper ones stick to the muffins.)
  5. Spoon batter into each muffin cup about ⅔ full.
  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 removed clean.
  7. Remove from pan and let cool. If you added strawberries, let cool COMPLETELY before eating. Otherwise, you can enjoy these warm.
Notes
Carbohydrates: 6.75 Sugar: 1 Fiber: 1.8 Protein: 6.5

Notes:

These nutrition facts are calculated without the optional additions.
Nutrition Information
Serving size: 1 muffin Calories: 97 Fat: 5

About Shelley

Mother of two... My son, Adam, twelve, and my daughter, Chesney, nine, occupy pretty much all of my time. Otherwise, I love blogging (obviously), hoopdance, running, paintball, reading, swimming, biking, kayaking, gardening... yeah, I like being outside.
UPDATE: Because I have just so much extra time ;) I am now attending Benedictine University full time to finish my degree in Nutrition Science. :D

You can also connect with me on Google+

Comments

  1. This recipe looks delicious, I can’t wait to try it! I actually have all these ingredients in my fridge and cabinet, so it’s perfect. Thanks for sharing!

Trackbacks

  1. [...] my best recipe buddy, Vickie and I concocted these Low Carb High Protein Cinnamon Hazelnut Muffins.  They are freaking [...]

  2. [...] Low Carb Cinnamon Hazelnut Muffins [...]

Copyright © 2014 Sweep Tight - All Rights Reserved - Web Service by RL Web Designs. Hosted by WiredTree.