Raspberry chocolate muffins

Name: Raspberry chocolate muffins
Cook time: PT< 45 minsM
Yield: 6
Cuisine: Gut and metabolic health
Ingredients: 150.000 g raspberries; 110.000 g almond flour; 60.000 ml extra virgin olive oil; 40.000 ml maple syrup; 2.000 pcs bananas; 1.000 pcs egg; 2.000 tbsp cacao powder; 0.500 tsp baking powder

mindful treats

vegetarian

< 45 mins

oven

Ingredients

Imperial Metric

150g raspberries
110g almond flour
60ml extra virgin olive oil
40ml maple syrup
2 bananas
1 egg
2 tbsp cacao powder
½ tsp baking powder

Allergens are marked in bold.

Method

1. Preheat the oven to 200°C and line a muffin tin with 6 muffin cases.
2. Mash the bananas in a large mixing bowl until smooth. Add wet ingredients: stir in the egg, olive oil, and maple syrup. Mix until well combined. Add dry ingredients: mix in the almond flour, cacao powder, and baking powder. Stir until you have a smooth batter. Gently fold in the raspberries
3. Divide the batter evenly between the 6 muffin cups. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Information

Average nutritional values	Per serving (recipe serves 6)
Energy	278 kcal
Fat	19.7 g
of which saturates	2.5 g
Carbohydrates	22.6 g
of which sugars	12.3 g
Fibre	5.3 g
Protein	6.5 g