Low Carb Vanilla, Choc chip Mini Muffins
- Katie Bateman
- Aug 31
- 2 min read
Updated: 2 days ago
Better for you swaps for your favourite recipes.
If you’re on the hunt for a snack that’s low-carb, high in protein, and still tastes like a little treat, these vanilla choc chip mini muffins are about to become your new favourite. They’re fluffy, lightly sweet, and loaded with nourishing ingredients like almond meal, psyllium husk, and Life Shake protein powder.
The best part? They’re bite-sized, super easy to whip up, and make the perfect grab-and-go option for busy mornings or a mid-afternoon pick-me-up. I love swapping out regular chocolate chips for finely chopped cacao, which gives them that rich chocolatey crunch without the sugar spike.
Trust me—if you’ve got a family, one batch won’t last long. These muffins are just as good fresh out of the oven as they are reheated with a little dollop of Greek yoghurt on top. Healthy, simple, and oh-so-satisfying!
Method
Why You’ll Love These Low-Carb Vanilla Choc Chip Mini Muffins
High in protein – thanks to Life Shake, these low-carb vanilla choc chip mini muffins will keep you feeling full and energised.
Low-carb & high-fibre – a smart choice for balancing blood sugar and supporting gut health.
Quick & easy – just a few simple steps and they’re ready in under 20 minutes.
Family-friendly – kids (and adults!) won’t even realise they’re packed with goodness.
Perfect for meal prep – bake a batch, store them in an airtight container, and you’ve got healthy snacks sorted.
Customisable – swap cacao for sugar-free chocolate chips, add a sprinkle of cinnamon, or even fold in some berries.
Ingredients
½ cup of Almond meal
½ tsp baking powder
1 tbsp Psyllium husk
250 ml water
2 eggs
1 tsp Vanilla extract
Optional
I use ⅓ cup of finely chopped cacao as a healthy replacement for chocolate
chips.
Method
Prep time: 15 minutes
Cooking Time: 16 minutes
Serves 24
Step One: Preheat oven to 200 degrees Celsius and grease a 24-hole mini muffin
mould with avocado oil.
Step Two: Measure out dry ingredients into a bowl and mix together.
Step Three: Separate the egg whites and put the egg yolks in the bowl with the dry
mixture.
Step Four: Add water to the bowl that has the yolk and dry mixture and mix through until batter has formed.
Step Five: Beat egg whites with an electric beater until stiff peaks form.
Step Six: Gently fold egg whites into the mixture.
Step Seven: Divide mixture evenly between the moulds and bake for 16 minutes
Food prepping tips: These muffins won’t last long in the house. If you have a
family, it might be worth making two batches. Keep them stored in an airtight
container. Best served slightly warm with a dollop of Greek yoghurt.
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