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Choc Chip Caramel Almond Protein Muffins

Yields4 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

 ¼ cup Coconut Flour
 140 g Light Plain or Greek Style Yoghurt
 1 Egg
 ½ tsp Baking Powder
 ½ tsp Bicarb Soda
 1 tbsp Sugar Free Maple Syrup
 40 g Almond Protein - (Macro Mike - Almond Chocolate Caramel Bar Flavour)
 20 g Dark Baking Choc Chips
1

Preheat Oven to 180oC & line a muffin tray with 4 paper liners.

(Liners not required if using silicone bakeware, but you may get better results if you lightly rub with oil. Don't use non-stick spray in your silicone bakeware)

2

Mix together all ingredients (except the choc chips!) in a medium sized bowl using a wooden spoon or spatula. Ensure all the protein powder is encorporated and the mixture is free from lumps.

3

Divide Muffin Mix evenly between your 4 prepared muffin cups. Decorate the top of each muffin with 5g Choc Chips.

4

Place the tray into the preheated oven and turn the temperature down to 160oC. Bake for approx 25mins, test for done-ness with a wooden skewer.

5

Allow to cool on a wire rack and then store in the fridge for a convenient snack.

Can be reheated for 15s in the microwave before eating if you don't want a cold muffin.

Nutrition Facts

0 servings

Serving size

1 Muffin

Amount per serving
Calories139
% Daily Value *
Total Fat 5g7%

Saturated Fat 3g15%
Sodium 215mg10%
Total Carbohydrate 14g6%

Dietary Fiber 4g15%
Total Sugars 7.25g
Protein 10.5g
Potassium 17mg1%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.