For the coffee addict in all of us, these low carb Espresso Coffee Muffins are sure to hit the spot and kick start your mornings or give you a wake-up afternoon boost at work.


This recipe uses 1 packet of our Protein Muffin Mix and makes up 12 big muffins. The cream cheese icing is incredibly delicious, but completely optional and I’ve calculated the nutrition with and without for you. Happy Baking  Luke


For the Muffins

  • 1 packet of Protein Muffin Mix
  • 5 eggs or 300g egg white
  • 240ml milk of choice(we used almond milk)
  • 80g light sour cream*
  • 50g extra dark chocolate, chopped
  • 40g finely ground fresh coffee beans
  • 2 heaped teaspoons instant coffee
  • 160g finely grated zucchini
  • Optional: 2 teaspoons of Natviasweetener (if you have a extra sweet tooth)

For the Icing

  • 2 heaped teaspoons instant coffee
  • 200g light cream cheese (softened)
  • 30g butter (softened)
  • 3 teaspoons of Natviasweetener

*If you don’t like sour cream you can swap this out for 1/4 cup (60ml) of coconut oil.

Nutrition (With Icing)

imgNutrition (No Icing)



  1. Preheat your oven to 180 degrees celsius.
  2. Line a muffin tray with 12 muffin wrappers and lightly spray with oil


  1. Empty the packet of Protein Muffin Mixinto a large mixing bowl.
  2. Add the dark chocolate pieces and fresh coffee grounds. Use a spoon to mix the coffee grounds and chocolate pieces through the muffin mix.
  3. In another mixing bowl add the instant coffee and dissolve with 2 tablespoons of hot water
  4. Then add the milk, eggs & sour cream and combine with a whisk
  5. Add add the grated Zucchini and the egg mixture into the muffin mix and gently fold to combine.
  6. Portion the mixture evenly into the 12 muffin tins.


  1. Place in the preheated oven and bake for 25-30 minutes or until a skewer comes out clean.
  2. Remove the tin from the oven and wait 5 minutes before removing the muffins and placing them on a cooling rack.


Before icing your espresso muffins make sure that the muffins are cool (pop them in the fridge if you need) otherwise your icing will melt!

  1. In a medium mixing bowl, add the instant coffee and dissolve with 2 tablespoons of hot water
  2. Add the butter, cream cheese and Natviaand mix till smooth and creamy
  3. Place a spoonful on the top of a muffin and use the back of the spoon to spread it evenly


Once cooled completely, pop the muffins into a container with a tea towel over the top, and keep in the fridge for up to 5 days, or freeze un-iced muffins for up to 3 months.

Reheat muffins in the microwave and serve warm …………….



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