Load image into Gallery viewer, No Sugar Apple &amp; Cinnamon Muffin Mix

Load image into Gallery viewer, No Sugar Apple &amp; Cinnamon Muffin Mix Nutritional Information

Load image into Gallery viewer, Baked No Sugar Apple &amp; Cinnamon Muffins

No Sugar Added Apple & Cinnamon Muffin - 340g

$11.00

Quantity

Love a delicious and wholesome Apple & Cinnamon Muffin but don’t love Sugar.

These family friendly Apple & Cinnamon Muffins are the perfect treat and a healthy addition to any lunchbox.

Made from real low carb ingredients, naturally sweetened and with no nasties, who doesn’t want one of these delicious muffins packed full of goodness. And as a bonus, they are also gluten free (but we guarantee no one will know).

With a market leading 4.5 Health Star Rating, you know that these sugar free treats are right for you and your family!

Just add real apples to complete this mix as you want your Apple & Cinnamon muffins bursting full of fresh wholesome appley goodness - did we say no pre-packed nasties here!

These Muffins help you Sparkle from the Inside Out:

1 pack makes 12 muffins

Ingredients

Quality Natural Ingredients

Lower carb flour blend (rice, tapioca, lupin), vegetable fibre (corn), erythritol (Non-GMO), faba protein, baking powder, cinnamon, natural flavours, xanthan gum, guar gum, salt, stevia leaf extract.

Instructions

To make 12 muffins, simple add:

2 eggs

1/3 cup light olive oil

1/2 cup milk of choice

2 apples, diced (200g)

3 Easy Steps

1. preheat a fan forced oven to 160C. Prepare a muffin tray with 12 wrappers, or use a silicone tray.

2. In a large bowl whisk together eggs, milk, and oil, add diced apple, then muffin mix. Stir well to combine. Portion batter into muffin wrappers.

3. Place tray in preheated oven and bake for 25-30 minutes until muffins spring back when touched. After baking, remove muffins from tray and place on cooling rack.

Storage - muffins are best eaten fresh on the day they are baked. Leftover muffins can be stored in an airtight container in the fridge (1-4C) for 2 days, or frozen (-18C) for 1 month.