Vanilla muffin

These CoreBake muffins are light and tender - perfect for breakfast, lunchboxes, or guilt-free treats any time of day. Easy to bake. Hard to resist.

Prep Time

Cook Time

Servings

Difficulty

10 mins + 15 resting

55 mins

8 small muffins

Easy

Prep Time

10 mins + 15 resting

Cook Time

55 mins

Servings

8 small muffins

Difficulty

Easy

Easy Dairy-free Low-Carb Sugar-free

THINGS TO KEEP IN MIND

🔅 All ovens bake a bit differently, so keep an eye on your bake and adjust the time/temperature if needed.
🔅 Everyone’s taste is unique — feel free to tweak sweetener, salt, or spices to make it just right for you.
🔅 Different ingredient brands can absorb moisture differently, so your texture may vary slightly.
🔅 The base recipes yield smaller batches, as the high fibre content makes these bakes naturally more filling. A smaller portion is often enough to feel satisfied — balance is key for the best experience.
🔅 High-fibre flours behave differently from traditional or other gluten-free flours. They absorb much more liquid and usually require a longer baking time. Don’t worry if the dough or batter feels wet — that’s completely normal. It’s also important to let your bake cool for 2–3 hours after coming out of the oven, as high-fibre flours continue to absorb moisture while cooling. Cutting or serving too early can make the inside feel wet.

Ingredients

50g CoreBake
Pinch of sea salt
2 tbsp (~20g) preferred sweetener (this version used erythritol)
3 medium eggs
70ml unsweetened almond milk
25g avocado oil/coconut oil
1 tsp vanilla extract
Zest of 1 lemon

Nutrition Facts

Nutritional values (total)*

Energy (Kcal): 473.4
Fat: 35.1 g
Protein: 19.9 g
Carbohydrates: 2.7 g; of which sugars: 0.15 g
Fibre: 44.3 g**

Nutritional values per baguette*

Energy (Kcal): 78.9 Kcal
Fat: 5.9 g
Protein: 3.3 g
Carbohydrates: 0.4 g; of which sugars: 0.03 g
Fibre: 7.4 g**

*For informational purposes only.*For informational purposes only. Actual nutritional values may vary depending on the specific ingredients used.

**The recommended daily fibre intake: adults 30g, children (11-16 years): 25g, children (5-11 years): 20g, children (2-5 years): 15g.

Instructions

In a bowl, combine the eggs with the erythritol, vanilla, almond milk, lemon zest and oil and whisk until smooth.
Add the flour and a pinch of sea salt.
Stir to combine, gently, being careful not to overmix.
Heat the oven to 150°C.
While the oven heats up allow the batter to rest for about 15 minutes and add a few tablespoons of almond milk if it gets too thick.
Divide the batter into the muffin tray.
Bake in the preheated oven for about 55 minutes, until the tops are slightly golden .
Let them cool in the tin for 10 minutes and transfer to a wire rack to cool completely before serving.