Raspberry and cacao mini muffins
Course
Snacks
Cuisine
Muffins
Servings
12
mini muffins
Servings
12
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
Instructions
Preheat oven to 170C and spray 12 holes of a silicon mini muffin tin with cooking oil
Place the rest of the ingredients into mixing bowl, mix well until combined
Spoon mix into the mini muffin tray holes.
Bake for 15 minutes or until a skewer inserted into the centre of one of the muffins comes out clean.
Allow to cool in the tray for 10 minutes. Remove from muffin tray and place on cooling rack.
Store in an airtight container in the fridge for 2-3 days.
Recipe Notes
80 calories each
Print Recipe
Raspberry and cacao mini muffins
Votes:
7
Rating:
3.43
You:
Rate this recipe!
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
Votes:
7
Rating:
3.43
You:
Rate this recipe!
Instructions
Preheat oven to 170C and spray 12 holes of a silicon mini muffin tin with cooking oil
Place the rest of the ingredients into mixing bowl, mix well until combined
Spoon mix into the mini muffin tray holes.
Bake for 15 minutes or until a skewer inserted into the centre of one of the muffins comes out clean.
Allow to cool in the tray for 10 minutes. Remove from muffin tray and place on cooling rack.
Store in an airtight container in the fridge for 2-3 days.
Recipe Notes
80 calories each