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Macro Friendly Protein Muffin Mix By Mike 250G / Blueberry Hv/food & Cooking Products
Macro Friendly Protein Muffin Mix By Mike Hv/food & Cooking Products
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Macro Mike Protein Muffin Baking Mix

Cookies, Banana Bread, Nice Cream and now Protein Muffins! There’s no end to creativity from the team at Macro Mike. These delectable Blueberry White Choc Muffins will leave you drool all day long, perfect amounts of sweet and moist make these a hard item to avoid and loaded full of fresh juicy blueberries and delicious white chocolate chunks these will quickly become your new favourite go to snack!

Each packet of Macro Mike's Blueberry White Choc Protein Muffin Mix contains:

  • Almond Protein, smooth and creamy and best of all 100% all natural!
  • Gluten Free Flour is made using a blend of Brown Rice and Tapioca flour to make the best delicious muffins you can dream of!
  • Monk Fruit and Erythritol is a match made in sweetness heaven, both are natural and contain zero calories and zero carbs!

Macro Mike continues to bring their A-game with their range of delicious baked goods, health has never tasted so good! Their new Blueberry White Choc Protein Muffin Mix is super easy to prepare just add plant milk and blueberries, bake and enjoy them fresh out the oven, store in the fridge for snacks through the week or even freeze to reheat at a later stage. Your snacks just got that much easier, healthier and delicious!


  • Almond Protein, Tapioca Flour, Rice Flour, Coconut Nectar, Faba Bean Protein, Vegan White Chocolate (coconut milk powder, cacao butter, coconut nectar, vanilla powder, cashew, hazelnut, almond), Erthritol*, Natural Flavours, GF Baking Powder, Coconut Milk Powder, Guar Gum, Himalayan Rock Salt, Monk Fruit Extract.

Step 1: Begin

  • Preheat a fan-forced oven to 200°C and empty baking mix into a large mixing bowl.

Step 2: Mix

  • Slowly add 220ml of your choice of plant milk and mix well with a silicone spatula. Add 40g (approximately ¼ cup) blueberries and mix in gently.

Step 3: Bake

  • Transfer mixture into a lined or non-stick silicone muffin tray and bake for 20 – 25 minutes, or until fully cooked through and golden brown on top.

Step 4: Cool

  • Allow to cool on a cooling rack, then remove from muffin tray and devour.

Step 5: Store

  • Keep in a sealed container in the fridge & consume within 3 – 5 days. Can be frozen and enjoyed later.

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