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Savoury Muffin Mix

The possibilities are endless with our new Savoury Muffin Mix. Combine our nutritionally superior mix with your favourite flavours for a power-packed snack.

✅ High Protein ✅ Low Carb ✅ Gluten Free

One packet of Savoury Muffin Mix makes…

10 large delicious muffins!

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So how does it taste?

A naturally wholesome muffin mix with a hint of fresh herbs, ready for your favourite savoury flavour combos, like Spinach & Feta or Bacon, Cheese & Chive.


Stands up to the quality of the rest of the range. I added spinach, feta & tomatoes. A great mid morning or afternoon snack!
– Photo by @siobahns_journey2fit

Jessica M. - Yotpo Buyer Reviews



Kibbled sunflower, almond meal, lupin, whey protein, coconut flour, baking powder (gluten free), salt, herbs & spices.

May contain pieces of other nuts and sesame.

Made with love in Australia from over 90% Australian Ingredients.

Nutritional Info

Servings per package: 10
Serving size: 134 g (1 muffin)
per serve per 100g of mix
Energy 1176kJ 280Cal 1866kJ 444Cal
Protein, total 23.2g 29.0g
- gluten 0mg 0mg
Fat, total 17.5g 29.8g
- saturated 4.3g 3.2g
Carbohydrate 4.0g 8.8g
- sugars 1.8g 3.5g
Dietary Fibre 8.3g 18.1g
Sodium 644mg 744mg

^Nutritional values are based on using egg whites and are averages only – subject to seasonal variation. This product is gluten free when prepared as directed using other gluten free ingredients.

To prepare ten Spinach & Feta Muffins, you will need:

1 ¼ cups of water (315 ml)
• 3 whole extra large eggs or 150 ml egg whites
• 2 grated zucchini (250 g)
• 100 g chopped spinach
• 250 g chopped feta
• Sun dried or cherry tomatoes for decoration (optional)

Preheat a fan forced oven to 170°C and place 10 cafe-style muffin wrappers in a muffin tray (or use a silicone tray).

Empty contents of this pack into a large bowl. In a separate bowl, whisk together water, eggs, spinach (if frozen/thawed ensure moisture squeezed out), zucchini & feta. Pour this wet mix into the dry muffin mix and gently fold until just combined.

Using a tablespoon, portion mix into the 10 muffin wrappers. Decorate with tomatoes if desired.

Place on the top shelf of preheated oven, and bake for 40-45 minutes. Rotate tray at halfway to ensure even baking. Remove tray from oven and place muffins on a cooling rack.

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.



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