Who doesn’t love muffins? While there’s nothing wrong with eating traditional muffins occasionally, sometimes you want something that’s slightly lower on the indulgence scale. That’s where these muffins fit perfectly. The protein powder and white beans help make them filling and the raspberries given them a great flavour.
- 1 400g can of White Beans (Cannellini Beans)
- 100ml Coconut Milk
- 100g Sliced Canned Apple (no added sugar)
- 2 Eggs
- 1 tbsp Vanilla Essence
- 1 tsp Baking Powder
- 2 Serves Vanilla Whey Protein Powder
- 2 tbsp Stevia Powder
- ½ cup Almond Meal
- 1 cup Raspberries (frozen raspberries are fine but thaw them first and mash them up a little)
Preheat oven to 175° C (or 350° F).
Rinse and drain the white beans.
Put the white beans in a food processor and blend until partly broken up.
Add all other ingredients, except for the raspberries, and blend until smooth, scraping down the edges of the bowl to ensure everything is fully blended.
Carefully stir the slightly mashed raspberries into the mixture.
Fill a mini muffin baking tray and bake for approximately 15 minutes, or until a skewer comes out clean. Keep a close eye on the muffins as they bake, because different protein powders can affect the cooking time.