60 Second Protein English Muffin | PBCo. Low Carb Recipes

60 Second Protein English Muffin

No oven, no worries! You can make a low carb, HIGH protein English muffin in your microwave! Yep, you read that correctly. A whopping 21g of protein per muffin!

By Joanne  , , , , , Print

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  • Prep 2 MINS
  • Cook 1 MINS
  • Yields 1 Muffin.


 1 heaped TB (30g) Protein Bread Mix

 2 Tb water (we used a regular kitchen spoon)

 1 egg (or 2 eggs whites)


1In a small bowl add the bread mix, the beaten egg and 2 TB of water and whisk to combine well.

2Spray the inside of a large mug with oil to avoid sticking. Pour the batter into the bowl, use a spatula to get all the mixture into the mug.

3Pop the mug into the microwave for 60 seconds.

4Remove from microwave and use a knife to loosen the muffin, and pop it on a board to cool.

5Slice horizontally in half.

6Toast on press grill or toaster.


1Will keep in the fridge for up to 5 days. Frozen for up to 3 months.


1Recipe serves one. 1 packet of Protein Bread Mix makes 11 Low Carb Muffins.

2This is the PERFECT recipe for when you forget to bake a loaf of bread or if you want a quick meal.

Bacon and Egg Muffin

1Cook your egg and bacon to your liking on a grill or in a pan. Then, toast your muffin. Assemble for deliciousness!

Banana, Peanut Butter and Honey

1If you are after a quick snack or something a little sweeter. Spread with Peanut Butter top with banana and drizzle some honey (or sugar-free maple syrup) 😋


Serving size114g
Energy164 Cal (686 Kj)
Fat, total7g
- Saturated fat2g
Carbohydrate, total2g
- Sugar1g

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