110
CALORIES
9.3
PROTEIN (G)
14.8
CARBS (G)
0.9
FAT (G)
2.1
FIBRE (G)
Method
Heat the oven to 180°C fan and lightly grease eight holes of a muffin tin.
Whisk the egg whites, almond drink, protein powder, vanilla, cinnamon and apple sauce until smooth.
Fold in the bread cubes and leave for 5 minutes so they absorb the mixture.
Divide between eight muffin holes and bake for 20–22 minutes, until set in the centre and lightly golden. Cool for 5 minutes before removing.
ALLERGENS
Contains egg, milk and cereals containing gluten. Contains almond if almond drink is used; check protein-powder labels.
STORAGE & REHEATING
Cool fully, cover and refrigerate for up to 3 days. Reheat until hot or enjoy chilled.
COACH NOTE
One muffin is a light snack; pair two with yogurt or fruit when you need something more substantial.
EQUIPMENT
Muffin tin, mixing bowl, whisk and oven.
PRACTICAL ADJUSTMENTS
Use certified gluten-free bread if required. Swap almond drink for skimmed milk or a nut-free alternative and recalculate nutrition.
FREEZER GUIDANCE
Freeze individually for up to 1 month. Defrost in the refrigerator and reheat thoroughly.
DIETARY SUITABILITY
As written: Vegetarian, batch-cook snack. Recalculate nutrition after substitutions.