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| Joanne Salerno

Low Carb Apple Berry Muffins

These naturally wholesome Apple Berry Muffins gluten-free muffins have only 5.5g of carbs per muffin and over 12g of protein! The perfect healthy snack.

1 packet (340g) of Protein Muffin Mix 1 ½ cups of milk (375ml) 3 whole eggs or 150ml egg whites 1 large apple finely diced (180g) 1 heaped cup of frozen berries (220g)

Preheat a fan forced oven to 170°C and place 10 cafe-style muffin wrappers in a muffin tray Empty the packet of Protein Muffin Mix into a large bowl In a separate bowl, whisk together milk, eggs and diced apple. Pour this wet mix into the dry muffin mix and gently fold until just combined, then add the berries and fold through once more Using a spoon, portion mix into the 10 muffin wrappers. Decorate with berries if desired Place on the top shelf of your preheated oven, and bake for 30-35 minutes. Rotate tray at halfway to ensure even baking. After baking remove tray from oven and place muffins on a cooling rack. Storage - Muffins must be stored in the fridge (for up to 5 days) or the freezer in sandwich bags (for up to 3 months)