CARBS 10% / PROTEIN 40% / FATS 50%

Coffee and pecan muffins

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Yogurt greek plain 0% fat - 160g
Eggs chicken whole - 3 small
Whey protein powder - 125g
Eggs chicken white - 2 medium
Coconut flour - 60g
Coffee espresso - 4tbsp
Vegetable oil - 3.5tbsp
Pecan nuts - 7 nuts
Baking powder - 2tsp
Bicarbonate of soda - 1tsp
Salt - 1pinch


  1. Preheat the oven to 160°C/325°F/ Gas Mark 3. Put muffin cases in a muffin tray.
  2. Mix the flour, baking powder, bicarbonate of soda, whey powder, pecan nuts and a small pinch of salt in a large bowl and mix well.
  3. Add the greek yoghurt, oil, eggs and 4 tablespoons of espresso, and stir until evenly mixed. Leave to stand for a moment, then spoon the mixture into the muffin cases.
  4. Bake in the preheated oven for 25 minutes, or until well risen and the tops spring back when pressed with a fingertip. Leave to cool slightly, then transfer to a wire rack.
  5. If making 300kCal snacks, make 8 muffins and eat two muffins per snack; if making 400kCal snacks, make 9 muffins and eat 3 muffins per snack