Protein Muffin Mix UK

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Muffin Mix high Protein
Muffin Mix high Protein

Best Protein Muffin Mix UK 500g

Disclosure: We are grateful to Bob’s Red Mill Muffins for this post. For the whole month of May, we focus on child-friendly recipes and staples. Make these flourless muffin recipes for a healthy breakfast or snack. 

They are flourless, healthy and free of refined sugar. Easy for children to make in 30 minutes for meals and snacks. Healthy because it boosts protein and fiber intake, uses oats and peas as proteins and allows children to prepare and snack on them at any time of day. Sources: 3

Baked oatmeal protein muffins are a complete and nutritious way to enjoy breakfast. Perfect to start the day without skipping a meal, you can prepare these oatmeal protein muffins according to this recipe. These muffins are made with oil and refined sugar, making them moist and delicious. 

This low sugar oatmeal recipe is sweetened with ripe bananas, a touch of honey and chocolate chips – many banana muffin recipes are laden with sugar, but this recipe contains 7g of natural sugar per muffin. Making these protein muffins is super easy. Mix all dry ingredients and pour into a filled muffin tin. Add the protein muffin and there is no charge of sugar or carbohydrates and very little protein in the muffins. 

Protein Muffin Mix for Sale UK
Protein Muffin Mix for Sale UK

Best Protein Muffin Mix UK 1kg

It is best to store these protein muffins in an airtight container in the refrigerator. I use protein powder to make these muffins. It’s vegan and I think it gives the muffins more than just a baked good protein flavour. It also works really well with this recipe. 

I love the way they balance the changes to the original recipe. Use fresh blueberries instead of frozen as the frozen ones are soggy. Personally, I think they are the kind of muffins that are excellent and closer to normal almond flour muffins. 

If you’re looking for a quick, simple and healthy snack, remember this. You only need a handful of simple ingredients, and I bet you will. I love that they are a staple in the pantry that you already have at hand. 

White flour – I like to use white flour for baking to prevent it from getting a grainy taste. Protein Powder – I tested this recipe with several different protein powders. To develop this recipe, I had to make the most of both worlds. All the ingredients in this recipe are very simple. 

I recommend using a high-quality liner and spraying it with a non-stick spray. Store in an airtight container for 1 week or freeze for up to 2 months. Feel free to use wholemeal or white flour. I use cheap whey protein, but any vegetable base will work. If you use other flours, please read the link below, which contains a conversion FAQ. 

Replace the 2 eggs in the chocolate muffin recipe with 2 flat eggs, use your favorite plant-based milk in the dough and make sure the chocolate chips you use are dairy-free. Sub white or wholemeal flour for a cup or cup of gluten-free flour mixture. 

Tip: When making these high-protein muffins, I recommend using mini chocolate chips, as these do not sink to the bottom of the muffins as easily as with conventional chocolate chips. You can leave out the chocolate chips and swap them for a mixture of butterscotch chips, peanut butter chips and dried fruit. 

Protein Muffin Mix UK 500g
Protein Muffin Mix UK 500g

 Protein Muffin Mix UK Deals

Perform substitutions or ingredient changes at your own risk. If you double this recipe, the baking time may need to be extended. Other Contents: Protein-rich Snickerdoodle Muffins Yield: 6 muffins Preparation time: 10 minutes Cooking time: 20 minutes Total time: 30 minutes Light and fluffy, these muffins are prepared with protein powder and other lightening ingredients. 

Spoon the dough into the prepared muffin cups. Place in the oven for 18-22 minutes or until the centre is clean with a toothpick. Place on a refrigerated shelf for 10 minutes before serving. Store in the refrigerator for 1-2 weeks or up to 4 months in the freezer. Bake on a wooden skewer in the middle for 18 to 22 minutes until the muffins come out clean.

You can prepare the dough the night before, pour it into muffin pans, cover with cling film and put it in the fridge overnight and bake in the morning. You can mix all ingredients in a bowl and pour into a muffin pan before baking. 

I bet you can guess where I found the silicone muffin moulds I used (note: Amazon) and I also addressed a few ingredient modifications I had questions about. I found that almond flour works perfectly for 1: 1 all-purpose muffins. I haven’t tested it with pumpkin protein muffins, but if that’s any indication, almond flour should work well. 

These muffins are made with the new Kemps Probiotic Milk, which can be found at W.I. Milk in the form of a simple glass of milk. Sometimes we get milk in that form for training. Other times we use it for smoothies and protein shakes. 

I need to conjure up some proven protein powders (brown rice protein powder, paleo protein powder and casein protein powder) and a few other changes. I won’t go into that here, as this is more of a child-friendly blog. I took matters into my own hands and changed the muffins in the magazine to suit my needs and ingredients. 

On the stubborn side, I wanted to see if he was missing something. I noticed that the protein powder I would use was a whey protein powder. In my experience, whey-based baked goods dissolve like plastic hockey pucks, which is a terrible combination. 

Nutrition of one portion of 1 muffin: Calories 197 kcal Carbohydrates 31 g protein 7 g fat 6 g saturated fat 1 g sodium 157 mg potassium 332 mg dietary fiber 8 g sugar 7 g vitamin A 1801 IU Vitamin C 3 mg calcium 56 mg iron 2 mg Nutritional information is an estimate and may vary according to product type, portions and other factors. If you follow this diet, please consult a professional nutritionist or your doctor. 


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