Cooking: GF Muffins mk II

These are based on the previous GF muffins I posted, but with no marshmallow & using protein powder.


This should make around 9 muffins.



  1. Pre-heat oven to 160C fan / 180C / GM4 / 350F
  2. Separate the egg yolks from their whites; set the whites to one side
  3. Combine the almond flour, Vega, melted butter, honey and egg yolks
  4. Blend in the baking powder and xanthan gum
  5. In a separate bowl, add the cream of tartar to the egg whites and beat them until you get soft peaks
  6. Gently fold the beaten egg whites into the rest of the mix
  7. Spoon the mixture into muffin cases or a pre-greased muffin tin
  8. Spoon ~10g of peanut butter into each muffin
  9. Bake for 20 minutes
  10. Cool on a wire rack


End result

The end result was quite tasty and the peanut butter worked nicely with this.

In some respects they’re almost too tasty and morish!



The following is just an estimate of the nutirional values for this, based on the ingredients used and weights.

Per 100g Per muffin (60g approx)
Kcal 446 268
Fat 33.3g 20g
Saturated fat 8.6g 5.2g
Carbs 6g 3.6g
Sugars 3.6g 2.2g
Fibre 3.4g 2g
Protein 19.4g 11.6g


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