Are you looking for a quick and nutritious dessert that you can make with just a few basic ingredients? These muffins are naturally sweet thanks to the fruit, plus light and moist. Thanks to the high‑fibre oat flour and quality fats, they'll fill you up without weighing you down. They're great as a breakfast, snack or after‑lunch sweet spot that you can indulge in with a clear conscience. 🧁

Shop ingredients

Grass-Fed Multi Whey Protein – 900 g – protein powder with digestive enzymes, made from 3 protein sources for extended protein release, naturally sweetened with stevia

£39.99

£29.99

Organic Coconut Sugar – 400 g – natural sweetener with a caramel hint from hand-picked coconut flowers, from organic farming

£5.99

Chocolate Shards – 250 g – high quality "bean to bar" chocolate, high cocoa content, without soya lecithin, gelling agents or flavourings

£10.99

Organic Baking Powder – 150 g – phosphate-free cream of tartar powder for healthier baking

Bourbon Vanilla Extract – 20 ml – fragrant Bourbon vanilla from Madagascar

£8.49

Nutrition (1 serving)

177 kcal
19 g carbohydrates
8 g fats
7 g protein

Per 14 portions

100 g oat flour
100 g plain flour
2 eggs
150 g Greek yoghurt
40 g white chocolate protein powder
80 g butter
70 g coconut sugar
150 g raspberry
80 g white chocolate
8 g baking powder
vanilla extract

Instructions

Beat the eggs with the sugar, add the melted butter, yoghurt, the dry ingredients and mix thoroughly.
Stir in raspberries, chopped white chocolate. Leave some chocolate on top for decoration.
Then just prepare the muffin tins, fill them 2/3 full with batter and put the rest of the chocolate on top. Bake for about 10‑12 minutes at 170 °C.

Products used in the recipe