Directions

1. Preheat a fan forced oven to 170°C and prepare your muffin tray with cases or use a silicone tray (or use a silicone tray).

   
2. Soak Coconut: Place the coconut flakes in a heatproof bowl and cover with boiling water. Microwave 60 seconds then let sit 10 mins until coconut is soft. Then drain it
   

3. Empty the pack of Protein Muffin Mix Original into a large mixing bowl

4. In another bowl combine the eggs, coconut yoghurt, passionfruit pulp & sweetener. Add the wet mix to the dry mix.

5. Add the drained coconut flakes (don't stress if some water gets in the mix, you just don't want it all!)

6. Gently fold the mix until all combined.

   

7. 
   Portion out into 12 muffins. If you don't plan on icing - decorate with additional coconut flakes prior to baking.

   
8. Bake at 170 degrees for 30-35 mins until lightly browned.

9. Remove from oven & tin and let cool.

   

10. Enjoy as is OR pipe on some delicious Passionfruit Frosting for a more decadent, still low carb muffin!