To all my friends who want a yummy & somewhat healthy muffin without making an entire batch – SAVE THIS and thank me later!
These need just 7-INGREDIENTS to make and for those who are curious, the entire muffin is 190 calories (6g protein, 5g fat, 28g carb)
The only thing I need to emphasize is to really use EXACT measurements for this because of the small quantities we are dealing with! I can’t guarantee a good result if you just use random spoons.
Here is the recipe:
SINGLE-SERVE RASPBERRY CHOC CHUNK MUFFIN (vegan, oil-free, one-bowl, low sugar)
April 17, 2020
Persons
1
Prep Time
10 minutes
Cook Time
17 minutes
Total Time
27 minutes
Notes
*can sub the sweetener for 2 tablespoons of sugar + dash more liquid
**can sub nut butter for oil
Ingredients
- 1/4 cup self-raising flour
- 1 tablespoon granulated sweetener * (I used @natvialiving baking blend)
- 1 teaspoon nut butter of choice * * (I used peanut)
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons almond milk
- Handful of frozen raspberries
- 5g piece of vegan chocolate, chopped
Instructions
- 1. Preheat the oven to 175 degrees Celsius. Spray/line muffin tin or alternatively use a silicone muffin tray
- 2. In a bowl, add in the flour, sweetener, nut butter, almond milk and vanilla extract and mix gently until no lumps remain.
- 3. Gently fold the raspberries sand chocolate through, save a few pieces to decorate the top.
- 4. Transfer the muffin batter to your muffin hole. Decorate the top with the remaining raspberries and chocolate
- 5. Bake in the oven for 16-18 minutes until the top is golden and a knife inserted comes out clean
- 6. Allow the muffin to cool slightly before removing from mould and eating!