RASPBERRY & CHOC CHIP PROTEIN MUFFINS
- 2 cups plain flour
- 1/3 cup castor sugar or stevia
- 1 1/2 tsp baking soda
- 2 tbsp Bindi Protein Vanilla
- 2 pc eggs
- 1 cup vanilla yoghurt or coconut yoghurt
- 1/4 cup butter melted
- 1 tsp vanilla extract
- 1 cup fresh or frozen fruit
- 1/2 cup white choc chips optional
1. Pre-heat oven to 180 degrees.
2. Line muffin tray with 12 paper cases.
3. In a bowl mix together flour, sugar, baking soda and protein.
4. In another bowl mix eggs, yoghurt, butter and vanilla.
5. Toss fruit into flour mixture.
6. Pour yoghurt mixture into flour mixture and stir well until combined.
7. Spoon batter into cases and bake for approx. 18 - 20 minutes
💚 Can be GF just substitute to GF plain flour
Store for 1 week
Freeze for 1 month
(NO BAKE!)
ball
Bindi Nutrition
bliss ball
Blueberry
Breakfast
Chia Pudding
CHOCOLATE
Chocolate Surprise
dairy free
dessert
EVERYDAY
fuel
Gluten Free
GRANOLA
Healthy
high protein
keto
keto-friendly
lamington
low
low carb
low sugar
Muffins
mug cake
Oatmeal
oats
PANCAKES
post training
Protein
protein ball
PROTEIN BALLS
PROTEIN BARS
PROTEIN PUDDINGS
recovery
SALAD JAR
Salad on Rye Toast
salted caramel
Smoothie
snack
supergreens
VANILLA
vegan
veggies
WITH QUINOA
