Skip to content

Plant Protein Muffin Mix


Enjoy a delicious Low Carb Protein Muffin for an easy low carb breakfast or snack.
Easy to make, each pack makes 12 low carb protein muffins that you can keep in the fridge or freezer. Add your favourite flavours to create your perfect Low Carb Protein Muffin. If you’re looking for a Vegan Protein Muffin, simply use our Vegan Egg Replacer instead of real eggs.

  • Australian Plant Protein
  • Low Carb – No Added Sugar
  • Gluten Free
  • Easy to make
  • Made with love in Sydney, Australia

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.
CONTAINS LUPIN AND TREE NUTS. May contain milk, egg and sesame.

To make 12 Apple & Cinnamon Protein Muffins, you’ll need:

  • Contents of this pack
  • 1/2 cup milk of choice
  • 1/3 cup olive oil
  • 1 teaspoon cinnamon
  • 3 apples, grated (300g)
  • 3 large eggs or PBCO. Egg Replacer
  • Optional 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.