Soft, moist muffins — gluten-free, yet a real treat.
This is not a “dry gluten-free cake”: it rises nicely, holds its shape well, and delivers reliable results every time you bake it.
How is it different from classic gluten-free flours?
Compared to traditional gluten-free flours, this muffin mix contains about 48% less carbohydrates and is built on high-fiber ingredients. Not just “free-from” — a more nourishing direction, in the iNutrial approach.
Who is it ideal for?
- People eating gluten-free
- Anyone looking for a lower-carb dessert
- Home baking when you want a quick, foolproof recipe
- Family baking, snacks, or serving guests
Easy preparation — guaranteed success
No special technique needed: it comes together fast and bakes beautifully. Easy to customize with fruit or nuts.
Preparation (based on the bag instructions)
Preheat the oven to 180 °C (fan-assisted).
Using a whisk, mix 4 medium eggs with 60 g erythritol (or an equivalent sweetener).
Add 120 ml water and 30 g warm coconut oil.
Mix in the contents of the bag.
Fill muffin liners (approx. 5 cm base diameter) to 3/4 full.
Optionally, sprinkle the top with chopped fruit or crushed almonds.
Bake for about 15 minutes, until done.
Ingredients
tapioca starch, coconut flour, golden flaxseed flour, bamboo fiber, baking powder (acidity regulator: citric acid, raising agent: sodium hydrogen carbonate)
Allergen information
May contain traces of sesame, tree nuts, mustard seeds, corn, celery, lupin.
Average nutritional values per 100 g of product
- Energy: 1243 kJ / 297 kcal
- Fat: 3.5 g
- of which saturated fat: 2.3 g
- Carbohydrate: 43.1 g
- of which sugars: 2.8 g
- Fibre: 31.4 g
- Protein: 7.6 g
- Salt: 0.69 g
Recipes & community
For more ideas and variations, join the Facebook group using iNutrial flour mixes:
https://www.facebook.com/groups/157633358170895
