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Protein Muffin Mix

38% off
  • $10.00
  • $16.00

These Protein Muffins are a great low carb breakfast or snack.

With a nutritious blend of plant based ingredients and a simple mix, pour, bake process, you'll never be stuck for high protein, low carb snacks again. As this is a base mix, with a hint of vanilla, you can add your favourite frozen berries or fruit, nuts and seeds to create your ideal Protein Muffin. Keep them in the fridge or freezer and you'll be ready to go when the snack attack strikes.

If you’re looking for a Vegan Muffin, simply use our Vegan Egg Replacer instead of real eggs. Easy Peasy & Delicious.

  • 10g Protein / Serve
  • 7g Carbs / Serve
  • Keto Friendly
  • High Protein / Low Carb
  • Natural Ingredients
  • Gluten Free
1 pack makes 12 muffins

Wholesome Natural Ingredients

Lupin flour, faba flour, erythritol, faba protein, almond meal, chicory root fibre, flax meal, chia flour, baking powder, natural flavour, vanilla bean powder, salt, monk fruit.

Made with love in Sydney, Australia

To make 12 Apple & Cinnamon Protein Muffins, you’ll need:Contents of this pack1/2 cup milk of choice1/3 cup olive oil1 teaspoon cinnamon3 apples, grated (300g)3 large eggs or PBCO. Egg ReplacerOptional flaked almonds for extra crunch

PREPARE – Preheat a fan-forced oven to 160°C. Prepare a muffin tray with 12 wrappers. Spray the insides of the wrappers to prevent sticking.

MIX – In a large bowl, whisk together milk, oil, eggs, cinnamon, apple & almonds, then add the contents of this pack. Stir to combine.

PORTION – Divide the batter between your 12 muffin wrappers, decorate if desired.

BAKE – Place in preheated oven and bake for 30-35 minutes. After baking, remove from oven and transfer muffins to 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. Sore dry mix in a cool dry place away from light.