Super quick and super delicious muffins that work as a filling breakfast, snack or fuel before a training session. They're easy to eat on the go. The juicy raspberries will light up your day, and their slightly tangy taste is balanced out by the sweet crumble.
Shop ingredients
Nutrition (1 serving)
- 324 kcal
- 33,7 g carbohydrates
- 15,7 g fats
- 12,6 g protein
Per 7 portions
- 70 g oat flour
- 150 g spelt flour
- 35 g banana protein
- 6 g baking powder
- 1 pinch salt
- 1 pinch nutmeg
- lemon zest
- 3 eggs
- 70 g vanilla powdered sweetener
- 1 packet vanilla sugar
- 50 g butter
- 100 ml milk
- vanilla extract
- 35 g white chocolate
- 100 g raspberry
- 40 g bread flour
- 30 g butter
- 25 g cane sugar
Instructions
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First, prepare the crumble. In a bowl, mix the flour, butter, and sugar to make a slightly crumbly paste. Place it in the fridge.
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Whisk the eggs with the sweetener and the vanilla sugar to form foam, and gradually add melted butter. Gradually add the milk and a couple drops of vanilla extract, if you want.
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In a separate bowl, mix the flours with the baking powder and protein. Gradually add the dry ingredients to the wet ones. Make a sticky batter and then add lemon zest, roughly chopped white chocolate and raspberries (if using frozen, defrost them first).
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Pour the batter into the muffin form and sprinkle the prepared crumble over each muffin. Press it softly into the batter. Bake at 160 degrees for 25‑27 minutes, until they're fully baked.
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Enjoy!
