serves
8 muffins
prep time
5m
cooking time
15m - 18m
protein
12g
fat
3.5g
carbs
22g
calories
per muffin 168
| INGREDIENTS: | |
|---|---|
| 1 ½ Cups | Self-raising flour |
| ½ Cup | Vanilla buttercream premium almond protein |
| 1/2 Cup | Granulated sweetener |
| ½ Cup | Applesauce |
| 1 Cup | Plant milk |
| ½ Cup | Frozen raspberries |
| CRUMBLE TOPPING: | |
|---|---|
| ¼ Cup | Almond meal |
| 2 tbsp | Vanilla buttercream premium almond protein |
| 1 tbsp | Coconut oil |
| 1 1/2 tbsp | SF maple syrup |
| ICING: | |
|---|---|
| 2 tbsp | Vanilla buttercream premium almond protein |
| 1 -2 tbsp | Plant milk |
- Preheat the oven to 175 degrees C, fan-forced. Prepare a loaf tin with non-stick paper.
- In a bowl, mix together the flour, protein powder & sugar
- Add in the applesauce & plant milk and mix until no dry flour remains. You may need to add a dash more milk if the mixture seems too dry.
- Gently stir through the raspberries.
- Transfer the batter to the prepared tin.
- Mix the ingredients for the crumble topping until it sticks together like cookie-dough. Then divide & sprinkle over each muffin. Decorate with extra raspberries
- Bake in the oven for 15-18 mins until a knife comes out clean and the crumble is golden
- Make the icing by mixing the protein powder & milk together until smooth. Drizzle this over the top of the muffin
