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our gift to you

Feed them right from the start


Choc Raspberry Muffins

Serves: 36 mini muffins|Prep: 15 minCook: 15-20 min

Dairy Free Lunchbox Friendly

Serves: 36 mini muffins|Prep: 15 minCook: 15-20 min

These choc raspberry muffins were an instant favourite with the kids. Filled with whole grains, antioxidant-rich cacao powder and the sweetness of raspberries and mashed banana, what’s not to love? They make a perfect snack and are a wonderful solution for a ‘treat’ that doesn’t just taste delicious, but is actually nutritious.

Ingredients

Method


1 1/3 cups (190g) wholemeal spelt flour
1/3 cup (50g) coconut sugar
2 tbs cacao powder
1 tbs carob powder
1 tsp baking soda
½ tsp baking powder
Pinch sea salt
3 eggs
1 cup (250ml) coconut cream
1 tsp (5ml) vanilla extract or powder
2 tbs coconut oil, melted
1 medium ripe banana, mashed
¾ cup (125g) raspberries
1. Preheat oven to 180C and line a mini muffin tray with muffin holders.
2. In a large bowl, combine all dry ingredients.
3. In another bowl, place eggs, coconut cream, vanilla, coconut oil and banana and whisk to combine.
4. Add dry mixture to wet mixture and whisk until well combined.
5. Gently fold through raspberries and spoon 1-2 tbs of batter into muffin holders.
6. Bake for 15-20 mins or until a cake tester comes out clean.

Tip:
Swap banana for 90g of fruit or vegetable puree of choice. Swap spelt flour for 1 cup brown rice flour + ¼ cup coconut flour for a gluten-free version. Serve immediately, store in the fridge for up to 3-4 days or freeze for 3-4 months.


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