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Vanilla Choc Chip Muffins Tops
When you only want to eat the BEST part of the muffin! Nobody wants the stumps 😂 😂 and with only 3g of carbs per top! 😍 #welovemuffintops
The PBCo. Team
Rated 5.0 stars by 1 users
6 Muffin Tops
85g of Protein Muffin Mix
2 tablespoons Sugar Free Icing Mix (35g)
60g Sugar Free Choc Chips
In a bowl combine the muffin mix, icing, baking powder and the chocolate chips.
Then add the egg mix to the dry mix and combine well. Pop in the fridge for 10 mins to set.
Line a flat baking tray with baking paper. (Tip - you can spray the tray a little, as this helps the paper stick to it) then spray the baking paper with oil
Remove batter from the fridge and spoon the mixture evenly onto the tray. We got 6 portions out of this mix.
Bake for 10 mins or until golden then remove from tray and place on a rack to cool.
Store in sealed container in the fridge for 3 days or freeze 3 months. Note - the edges will get chewy as they cool. :D
We use unsweetened almond milk in our baking.
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Have all of your bread needs sorted for the week by baking a fresh loaf of our Original Protein Bread.
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