White Choc and Blueberry Muffins

When it comes to muffins I'm very picky and often find them to be dry and pretty boring. So when i make my own I always like to keep them soft and moist with little chocolate or fruit surprises inside.

Say No to boring dry muffins!!!

These sugar-free, Low-carb, Keto, Gluten-free, muffins may sound like they are too good to be true. But when you use The Protein bread Muffin Mix, combined with Vitawerx Protein Chocolate, you can have your cake and eat it to. Or in this case muffin and eat it to.

I used white chocolate and blueberry for the filling then the Vitawerx milk chocolate to coat the top of the muffins.

In the muffin mix I added MusclePharm Vanilla Protein for extra sweetness and more protein. Adding more dry ingredient means you'll need to add more liquid to combat the muffins drying out too much so look to add more almond milk or water to the mixture.

Ingredients

• 1 ½ cups of milk (375 ml)

• 100 ml Queen Sugar-free maple syrup

• 3 whole extra large eggs or 150 ml egg whites

• 1 cup of Blueberries

• 2 blocks of Vitawerx White Chocolate

• 3 scoops MusclePharm Vanilla Protein

• 1 tbsp Natvia Natural Sweetener

• 1 tsp cinnamon

• 1 tsp vanilla essence

• 3-4 bars Vitawerx Milk Chocolate (optional topping)

Prepare Preheat a fan forced oven to 160°C and place 10 cafe-style muffin wrappers in a muffin tray (or use a silicone tray).

Mix Empty contents of this pack into a large bowl along with the protein powder, Natvia sweetener, and cinnamon. In a separate bowl, whisk together milk, maple syrup, vanilla essence, and eggs. Pour this wet mix into the dry muffin mix and gently fold until just combined, then add the berries and whit chocolate fold through once more.

Portion Using a spoon, portion mix into the 10 muffin wrappers. Decorate with berries if desired.

Bake Place on the top shelf of your preheated oven, and bake for 25-30 minutes. Rotate tray at halfway to ensure even baking. After baking remove tray from oven and place muffins on a cooling rack.

Topping

Melt the milk chocolate in a microwave for 30 sec stir and melt further if required for 10 sec only. Dip your cooled muffins into the milk chocolate coating the top of the muffin. Let cool for 15 min.

Storage Muffins must be stored in the fridge (1-4°C) for up to 5 days or the freezer (-18°C) in freezer bags for up to 3 months.

Thanks to my sponsors and collaborators:

Vitawerx

Protein Bread Co

Discount code: chrisb101

ASN Online

Discount code: chris

Natvia

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