 oil instead of butter, and of course increased the protein content with the help of White Chocolate Muscle Mousse which doesn’t dry the mixture out.
They are also incredibly quick and simple to make, so give them a try!
(This recipe makes 6 muffins, if you want more then simply double or triple the recipe as stated below.) data-pin-do=)
High Protein, Gluten & Sugar Free Blueberry Muffins
April 10, 2016
These cake-like muffins are deliciously sweet and satisfying but without any of the refined white flour, butter or sugar you’d find in your regular tea time treat.
But surely they won’t taste as good? I promise you these little beauties are seriously tasty. Just like the regular unhealthy version but with much more wholesome ingredients!
White flour is replaced with Sukrin Sugar & Gluten Free Cake Mix which contains sesame flour and naturals sweeteners, which means there is no need to add any extra sugar. I’ve used rapeseed (or coconut) oil instead of butter, and of course increased the protein content with the help of White Chocolate Muscle Mousse which doesn’t dry the mixture out.
They are also incredibly quick and simple to make, so give them a try!
(This recipe makes 6 muffins, if you want more then simply double or triple the recipe as stated below.)
- Prep: 20 mins
- Cook: 20 mins
Directions
1Preheat your oven to 180’c
2All you need to do is throw all the dry ingredients together and give them a stir, add the wet ingredients and stir well.
3Then spoon the mixture into cake cases or a silicone cup cake mould and bake for 17 – 20 minutes until they are light golden brown. Be careful not to over bake them or they will become dry.
Nutrition Facts
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