Nutella protein cupcakes filled with a melting Nutella centre… the ultimate treat!


1/2 cup chocolate protein powder

1/2 cup oat flour

1/2 cup hazelnut flour

1/4 cup cocoa powder

1 tsp baking soda

170g Greek yoghurt

1 egg

1 egg white

1/4 cup milk (e.g. unsweetened almond milk)

1/3 cup powdered sweetener (e.g. stevia)

½ cup dark chocolate hazelnut butter

Combine all the ingredients except the hazelnut butter. Pour the mixture into cupcake cases and then plop half a tablespoon of dark chocolate hazelnut butter in the centre of each cupcake and push it down so it is submerged in the mixture. Pop in a 180c/350f oven and bake for around 15-20 minutes. I challenge you to not eat them all at once! These are best eaten fresh from the oven, or you can microwave them to re-melt the hazelnut butter.

Top Tip: The oat flour can be substituted for almond flour or brown rice flour.