Prep: 20 min · Total: 40 minutes · Makes: 6 medium sized muffins
Gluten Free | Dairy Free | High Protein
Introducing Buffins!
They look like muffins, taste like hot-cross buns… and sneakily pack a punch of protein. I’ve got to say, this might just be my best idea yet. They’re way easier than baking the real thing, and honestly? So much more nourishing. Early reviews? Let’s just say they’re not sticking around for long. You’ll want to give these a whirl.
Ingredients
Spiced Sultanas
- 1/2 cup sultanas
- 1 tbsp coconut sugar
- Juice of 1 orange
Wet Mix
- 3 large eggs
- 1/4 cup coconut oil or butter, melted
- 1/4 cup milk of choice
- 1/4 cup coconut sugar
Dry Mix
- 2 cups almond flour
- 1/4 cup tapioca flour
- 1/4 cup cocoa powder
- 1/2 cup Mitchells Chocolate Bone Broth Protein Powder
- 2 tsp baking powder
- 1 tsp mixed spice
- 1 tsp cinnamon
Instructions
- Preheat oven to 180°C and prepare a muffin tray.
- In a small saucepan, combine sultanas, orange juice, coconut sugar, and a sprinkle of cinnamon. Simmer on low heat until the liquid is absorbed and the mixture becomes sticky. Set aside.
- In a medium mixing bowl, whisk together eggs, coconut oil, milk, and coconut sugar until smooth.
- In a large bowl, sift together almond flour, tapioca flour, cocoa powder, bone broth protein powder, baking powder, mixed spice, and cinnamon.
- Add your wet mix to your dry mix and stir until well combined.
- Fold in the spiced sultana mixture.
- Pour evenly into the prepared muffin tray, filling each cup completely.
- Bake for 15–20 minutes, or until golden brown on top.
- Let cool slightly.
Best eaten fresh, or store in an airtight container for up to 5 days. Enjoy!