Raspberry chocolate muffins
6
mindful treats
vegetarian
< 45 mins
oven
Ingredients
- 150g raspberries
- 110g almond flour
- 60ml extra virgin olive oil
- 40ml maple syrup
- 2 bananas
- 1 egg
- 2 tbsp cacao powder
- 1/2 tsp baking powder
Allergens are marked in bold.
Method
1. Preheat the oven to 200°C and line a muffin tin with 6 muffin cases.
2. Mash the bananas in a large mixing bowl until smooth. Add wet ingredients: stir in the egg, olive oil, and maple syrup. Mix until well combined. Add dry ingredients: mix in the almond flour, cacao powder, and baking powder. Stir until you have a smooth batter. Gently fold in the raspberries
3. Divide the batter evenly between the 6 muffin cups. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Information
| Average nutritional values | Per serving (recipe serves 6) |
|---|---|
| Energy | 278 kcal |
| Fat | 19.7 g |
| of which saturates | 2.5 g |
| Carbohydrates | 22.6 g |
| of which sugars | 12.3 g |
| Fibre | 5.3 g |
| Protein | 6.5 g |