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!
Thanks for your feedback, we really appreciate it. We love that you enjoy this mix, and you get a few extra batches to have try some new flavours out of one bag. Thanks for the tip too, as I only bake for one, baking a 1/3 of the mix is awesome. Cheers, Jo :)
Love the update
I have been buying these muffins for a really long time now, and they just got even better! I love them with 2 cups of blueberries and a handful of sugar free white chocolate chips. Best breakfast ever!
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.