Raspberry and cacao mini muffins
Servings
12mini muffins
Servings
12mini muffins
Ingredients
  • 1cup wholemeal self raising flour
  • 1/2cup milk of choice
  • 1tbs coconut oilmelted
  • 1/2cup frozen raspberries
  • 1/4tsp baking powder
  • 2tbs cacaoor cocoa
  • 1/4cup cacao nibsor dark choc chips
  • 1 egg
  • 2tbsp pure maple syrup
  • cooking oil spray
Instructions
  1. Preheat oven to 170C and spray 12 holes of a silicon mini muffin tin with cooking oil
  2. Place the rest of the ingredients into mixing bowl, mix well until combined
  3. Spoon mix into the mini muffin tray holes.
  4. Bake for 15 minutes or until a skewer inserted into the centre of one of the muffins comes out clean.
  5. Allow to cool in the tray for 10 minutes. Remove from muffin tray and place on cooling rack.
  6. Store in an airtight container in the fridge for 2-3 days.
Recipe Notes

80 calories each

Print Recipe
Raspberry and cacao mini muffins
Raspberry and Cacao Mini Muffins
Course Snacks
Cuisine Muffins
Servings
mini muffins
Ingredients
  • 1 cup wholemeal self raising flour
  • 1/2 cup milk of choice
  • 1 tbs coconut oil melted
  • 1/2 cup frozen raspberries
  • 1/4 tsp baking powder
  • 2 tbs cacao or cocoa
  • 1/4 cup cacao nibs or dark choc chips
  • 1 egg
  • 2 tbsp pure maple syrup
  • cooking oil spray
Course Snacks
Cuisine Muffins
Servings
mini muffins
Ingredients
  • 1 cup wholemeal self raising flour
  • 1/2 cup milk of choice
  • 1 tbs coconut oil melted
  • 1/2 cup frozen raspberries
  • 1/4 tsp baking powder
  • 2 tbs cacao or cocoa
  • 1/4 cup cacao nibs or dark choc chips
  • 1 egg
  • 2 tbsp pure maple syrup
  • cooking oil spray
Raspberry and Cacao Mini Muffins
Instructions
  1. Preheat oven to 170C and spray 12 holes of a silicon mini muffin tin with cooking oil
  2. Place the rest of the ingredients into mixing bowl, mix well until combined
  3. Spoon mix into the mini muffin tray holes.
  4. Bake for 15 minutes or until a skewer inserted into the centre of one of the muffins comes out clean.
  5. Allow to cool in the tray for 10 minutes. Remove from muffin tray and place on cooling rack.
  6. Store in an airtight container in the fridge for 2-3 days.
Recipe Notes

80 calories each