Protein Muffin Mix, Low Carb Muffin Mix, Gluten Free Muffin Mix

To make Protein Muffins, Low Carb Muffins, Gluten Free Muffins

Very low carb (4g/muffin) and high protein (10g/muffin) muffin baking mix sweetened with sucralose.

The baking mix is gluten free. Prepare with other gluten fee ingredients to get a delicious gluten free dessert.

One bag makes 24 delicious, moist, healthy muffins. Re-sealable bag.

Directions are for 6 muffins.

For Apple Cinnamon Muffins

- 1 cup Protein Muffin Mix
- 2 eggs or 3 egg whites
- 1 tsp cinnamon
- ½ cup unsweetened apple sauce

For Blueberry Muffins

- 1 cup Protein Muffin Mix
- 2 eggs or 3 egg whites
- ¼ cup milk or almond milk
- 75 g frozen blueberries

For Pumpkin Muffins

- 1 cup Protein Muffin Mix
- 2 eggs or 3 egg whites
- ½ can (appr. 200 ml) pure pumpkin puree
- 1 tbsp pumpkin spice

Directions: Above recipes make 6 muffins. If you would like to make 12 or 24 muffins at once, please double or quadruple the amounts. Mix wet and dry ingredients (except blueberries) separately, then combine. Grease muffin tin or papers (spraying with cooking oil is easiest). Distribute batter evenly for 6 (or 12 or 24) muffins filling them about half way. Start baking and add blueberries after about 2 minutes for the blueberry muffins so the fruit doesn't all sink to the bottom. Bake at 350 ˚F for 15 mins or until fork comes out clean. 

Per prepared apple-cinnamon muffin (using egg whites and almond milk): Calories 98, Fat 4.8 g (x %), Saturated Fat 0.7 g + Trans 0 g (4 %), Cholesterol 10.9 mg, Sodium 164 mg (x %), Carbohydrate 5 g (x %), Fibre 1.3 g (x %), Sugars 2.6 g, Protein 10.1 g, Vit A (0 %), Vit C (0.2 %), Calcium (11.2 %), Iron (2.7 %).