Enjoy delicious low carb versions of all your favourite muffins! One mix – endless possibilities.
Enjoy a cafe-style muffin that keeps you satisfied and feeling great afterwards. Our low carb Protein Muffin Mix with no added sugar is just what you’re after.
A perfect base for any type of muffin, from blueberry to apple and cinnamon, carrot cake, or chocolate chip. Check out our recipes for muffin inspiration! We’ve got espresso, pear & walnut, raspberry and white chocolate, salted caramel banana pecan, and more!
Hey Kim! Thanks for your review. We are so pleased that you are enjoying different flavour combinations with our Protein Muffin Mix. Happy Baking! Jo :)
Protein Muffin Mix
I like this product. I am in keto lifestyle, and use just 20gms TOTAL carbs a day. This mix is adaptable-eg use zucchini instead of apple, use flavourings as well as, or instead of, actual fruit. This makes it keto friendly, and I can eat 2 or 3 when I need a sweet treat. I love that I can freeze them, and use as I need. It's a great product, healthy ingredients, and it has a good shelf life. Many thanks!
To make 10 Apple Berry Protein Muffins, you’ll need:
Contents of this pack
315ml (1 1/4 cups) milk of choice
3 large eggs
1 large apple, finely diced (approx. 180g)
1 heaped cup of frozen berries (approx. 220g)
Prepare – Preheat a fan-forced oven to 170°C and place 10 muffin wrappers in a muffin tray. If using patty cases, you’ll need to spray them with oil to prevent sticking. If using a silicone muffin tray, no wrappers are required.
Mix – Empty contents of this pack into a large bowl. In a separate bowl, whisk together milk and eggs, then add diced apple. Pour this wet mix into the dry muffin mix and gently combine, then fold through the berries.
Portion – Using a spoon, portion mix into the 10 muffin wrappers and decorate with additional berries or seeds if desired.
Bake – Place on the top shelf of your preheated oven, and bake for 30-35 minutes. After baking, remove tray from oven and place muffins on a 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.