Triple Chocolate Raspberry Protein Muffins



  • 2 ripe bananas
  • 2 eggs
  • 2 tablespoons almond milk
  • 1 teaspoon vanilla extract
  • 1 scoop PhD Woman Natural Chocolate Protein Powder
  • 3 tablespoons stevia
  • 3 tablespoons raw cacao powder
  • ¾ cup oat flour (whizz up rolled oats to form a flour)
  • ¼ cup coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 cup frozen raspberries
  • 1 x 40g bar no added sugar chocolate, chopped


For the frosting:

  • 1 teaspoon coconut oil (solid)
  • 3 teaspoons cacao powder
  • 3 tablespoons Sukrin Zero Icing sugar
  • 1 tablespoon almond milk


Get baking!

  1. Preheat the oven to 180 degrees and lightly grease 9 muffin tins.
  2. Whizz up the bananas, eggs, almond milk and vanilla in a blender until smooth.
  3. Stir the chocolate powder, stevia, raw cacao, oat flour, coconut flour, baking powder and cinnamon together in a large bowl.
  4. Pour the banana mixture into the dry ingredients and stir well, so you have a thick, smooth batter. Stir in the raspberries and chopped chocolate to incorporate.
  5. Divide the mixture between the muffin tins (if you have a little mixture leftover, pour into a separate mini loaf or cake tin!) and bake for 15-20 minutes, until golden and risen.
  6. Remove from the oven and leave to cool, then transfer to a wire rack to cool completely.
  7. Now make the icing: Place the coconut oil in a small bowl and beat with a spoon to soften. Gradually stir in the cacao powder, icing sugar and milk until you have quite a thick icing.
  8. Spread over the cooled muffins and decorate with a raspberry. Enjoy or keep in the fridge for up to 2 days - the icing will harden in the fridge which is a nice touch!




NUTRITION FACTS (per serving)


Amount per serving

% Daily value

Calories 132 cals
Total fat 4g 6%
Saturated fats 2g 9%
Total carbohydrate 18g 6%
Dietary fibre 4g 16%
Sugars 6g
Protein 6g 12%

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