This is another case of “DO NOT TASTE THE BATTER” 😁 But with 145 cal & 10g of plant protein per muffin – just trust me and save these HEALTHY RASPBERRY BANANA PROTEIN MUFFINS for later!!
I’ve always been nervous when working with gluten-free flours in baking, but I think I finally discovered my favourite one: CHICKPEA FLOUR! When raw, it tastes like grass, but it’s honestly magical when baked! ‘
Here is the recipe:
HEALTHY RASPBERRY BANANA PROTEIN MUFFINS (vegan, GF, oil-free, low-sugar)
October 6, 2020
Category
Baking
Breakfast
Cooking method
Dessert
Dietary
Gluten-free
High-protein
Meal type
Oil-free
Recipe type
Refined sugar-free
Snack
Sweet
Persons
6
Serving Size
1 muffin
Prep Time
10 minutes
Cook Time
22 minutes
Total Time
32 minutes
Ingredients
- Dry:
- ✅1 1/4 cups chickpea flour
- ✅1/4 cup vegan vanilla protein powder
- ✅1 teaspoon cinnamon
- ✅2 teaspoons baking powder
- ✅1/4 teaspoon salt
- ✅3 tablespoons granulated sweetener (can sub. for 1/3 cup coconut/brown sugar)
- Wet:
- ✅2 tablespoons flax meal + 6 tablespoons water
- ✅180g ripe bananas
- ✅1 teaspoon vanilla extract
- ✅1/2 cup frozen raspberries + extra for decoration
Instructions
- 1. Pre-heat the oven to 180 degrees Celsius, fan-forced. Prepare 6 muffin holes with liners or use a silicone tray
- 2. Make the WET mixture: Blend the bananas and vanilla in a blender until a banana purée forms. Add in the flaxmeal & water into the banana purée and stir. Set aside for 5 minutes to thicken.
- 3. In a large bowl, combine all the DRY ingredients except for the raspberries
- 4. Pour the wet mixture into the dry mix and mix until no dry lumps remain. Gently fold through the raspberries. DO NOT TASTE THE BATTER!
- 5. Divide the batter evenly amongst the 6 muffin holes. Decorate with a few extra raspberries on top
- 6. Bake for 22-25 mins until a. Knife inserted comes out clean. Remove from the oven & allow the muffins to cool down before removing from the mould