Lupin flour, almond meal, kibbled sunflower, whey protein, coconut, natural sweeteners (erythritol, stevia (steviol glycosides)), raising agents (glucono delta-lactone, sodium bicarbonate, calcium phosphate), golden flaxmeal, vanilla bean powder, salt.
CONTAINS LUPIN, ALMOND AND MILK. May contain milk and egg.
Made with love in Sydney, Australia
Enjoy delicious low carb versions of all your favourite muffins! One mix – endless possibilities.
Enjoy a cafe-style muffin that keeps you satisfied and feeling great afterwards. Our low carb Protein Muffin Mix with no added sugar is just what you’re after.
A perfect base for any type of muffin, from blueberry to apple and cinnamon, carrot cake, or chocolate chip.
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|✅ LOW CARB||✅ GLUTEN FREE||✅ HIGH PROTEIN|
Macros perProtein 12g • Fat 10g • Carbs 8g
To make 10 Apple Berry Protein Muffins, you’ll need:
- Contents of this pack
- 315ml (1 1/4 cups) milk of choice
- 3 large eggs
- 1 large apple, finely diced (approx. 180g)
- 1 heaped cup of frozen berries (approx. 220g)
PREPARE – Preheat a fan-forced oven to 170°C and place 10 muffin wrappers in a muffin tray. If using patty cases, you’ll need to spray them with oil to prevent sticking. If using a silicone muffin tray, no wrappers are required.
MIX – Empty contents of this pack into a large bowl. In a separate bowl, whisk together milk and eggs, then add diced apple. Pour this wet mix into the dry muffin mix and gently combine, then fold through the berries.
PORTION – Using a spoon, portion mix into the 10 muffin wrappers and decorate with additional berries or seeds if desired.
BAKE – Place on the top shelf of your preheated oven, and bake for 30-35 minutes. After baking, remove tray from oven and place muffins on a cooling rack
STORAGE – Muffins must be stored in the fridge (1-4°C) for up to 5 days, or frozen (-18°C) for up to 3 months.