Muffins are fun! You can hide many ingredients in the fluffy batter, making it a taste and nutritional experience.
We hid bananas and yoghurt, which makes the batter even smoother. And raspberries bring a sweet and sour balance. There's also protein for a bigger dose of protein and more flavour. Naturally, we also added chocolate, which literally melts in your mouth.
What are you going to add?
Shop ingredients
Nutrition (1 serving)
- 171 kcal
- 25 g carbohydrates
- 3 g fats
- 11 g protein
Per 12 portions
- 150 g spelt flour
- 70 g gluten-free jumbo oat flakes
- 30 g vanilla protein powder
- 50 g Sweeteners
- 1 tsp vanilla powder
- 2 tsp baking powder
- 1 tsp salt
- 2 bananas
- 2 eggs
- 250 g plain yoghurt
- 30 g dark chocolate chips
- 45 g freeze-dried raspberries
Instructions
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Preheat the oven to 170 °C.
Grease the muffin tin and add the muffin cups.
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In a large bowl, mix all the dry ingredients – sieved flour, oats, protein, sweetener, vanilla, baking powder, and salt.
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Add mashed banana, eggs and yoghurt to the dry ingredients, and mix well until you have a slightly runny batter.
If the batter is too dry, add some milk or water.
- To finish, add the raspberries and chocolate chips and fill the muffin cups.
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Bake for 25‑30 minutes in the preheated oven.
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Once cool, take them out of the tin, and they're good to go!
Enjoy!
