Quick choc raspberry muffins
3
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
Try making these gluten-free mini choc muffins in under 10 minutes.
Ingredients
Almond meal
3 tbs
Cocoa powder
1 tbs
Banana(s)
1 medium, mashed
Egg(s)
1 medium
Vanilla bean extract, alcohol free
1 tsp
Fresh raspberries
½ cup(s), (70g)
99% fat-free, plain or natural yoghurt, unsweetened
2 tbs
Instructions
1
Process almond meal, cocoa, banana, egg and vanilla in a food processor or blender until well combined. Gently fold in half the raspberries.
2
Divide half the muffin mixture into 2 microwave egg poacher cups. Microwave closed on 70% power for 3-4 minutes or until just cooked. Set muffins aside for 2 minutes before turning out onto a plate.
3
Repeat with remaining mixture to make 4 muffins in total. Serve warm with remaining fresh raspberries and yoghurt.
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