Click to enlarge
Also available
Save an EXTRA 20% off* a huge selection and 10% Off Nutrition. Enter VICTORIADAY at checkout. Offer available for a limited time. *Details
$4.99

Hold the Carbs

ID | 159662
Low Carb Muffin Mix
Style: lowcarbmuffinmix
|Weight: N/A | Heel-Toe Drop: N/A
lowcarbmuffinmix
Narrow
Regular
Wide
Extra Wide
This item is no longer available.
Nutrition products are FINAL SALE and cannot be returned.
Due to Ryders Eyewear discontinuing operations, there will no longer be any warranty on any of their products.

Description from Hold The Carbs

Extremely low carb (2g/muffin) muffin baking mix. No sugar added.

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

Makes 6 delicious, moist, healthy muffins.

For Apple Cinnamon Muffins:
- 2 eggs or 3 egg whites or vegan equivalent
- 1 tsp cinnamon
- ½ cup unsweetened apple sauce

For Blueberry Muffins:
- 2 eggs or 3 egg whites or vegan equivalent
- 75 g frozen blueberries (just a bit less than ¾ cup)
- ¼ cup milk or almond milk

For Pumpkin Muffins:
- 2 eggs or 3 egg whites or vegan equivalent
- ½ can (appr. 200 ml) pure pumpkin puree
- 1 tbsp pumpkin spice

Low carb, high protein blueberry muffin

Directions: Mix ingredients (except blueberries) then add Low Carb Muffin Mix. Grease muffin tin or papers (eg. with butter, margarin or cooking spray). Distribute batter evenly for 6 muffins filling them about half way. Start baking and add blueberries after about 2 minutes so the fruit doesn't all sink to the bottom of your muffins. Bake at 350 ˚F for 15-20 mins or until fork comes out clean.