These savoury muffins are high in egg white protein and make a delicious and nutritious snack or breakfast option. Enjoy them warm or at room temperature!
Ingredients
- 1 cup egg white protein powder
- 1/4 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup unsweetened almond milk
- 2 large eggs
- 1/4 cup chopped fresh herbs (such as parsley, chives, or basil)
Directions
- Preheat your oven to 175°C. Grease a muffin tin or line it with muffin liners.
- In a large mixing bowl, combine the egg white protein powder, almond flour, cheese, baking powder, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
- In a separate bowl, whisk together the almond milk and eggs until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the chopped fresh herbs.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 15-20 minutes, or until the muffins are set and lightly golden on top.
- Remove from the oven and allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.