Recipes

FIT RASPBERRY CRUMBLE MUFFINS

Posted on Sep 29, 2021 by Stead Lane

  • serves 8 muffins
  • prep time 5m
  • cooking time 15m - 18m

Ingredients

INGREDIENTS:
1 ½ Cups Self-raising flour⁣⁠
½ Cup Vanilla buttercream premium almond protein ⁠
1/2 CupGranulated sweetener⁠
½ Cup Applesauce ⁣⁠
1 CupPlant milk
½ Cup Frozen raspberries
CRUMBLE TOPPING:
¼ CupAlmond meal ⁣⁠
2 tbspVanilla buttercream premium almond protein ⁠
1 tbspCoconut oil
1 1/2 tbsp SF maple syrup
ICING:⁣⁠
2 tbspVanilla buttercream premium almond protein ⁣⁠
1 -2 tbspPlant milk ⁣⁠

Created by: @run2food ⁠

⁠These babies are perfectly delisshhh and moist with sweet juicy raspberries packed with our deliciously smooth Vanilla Buttercream Almond Protein ⁠and topped in a crumb for extra crunch!

Macros

PER SERVING

  • protein 12g
  • fat 3.5g
  • carbs 22g
  • calories per muffin 168

Steps

                1. Preheat the oven to 175 degrees C, fan-forced. Prepare a loaf tin with non-stick paper.⁣⁠
                2. In a bowl, mix together the flour, protein powder & sugar ⁣⁠
                3. 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. 
                4. Gently stir through the raspberries⁣⁠.
                5. Transfer the batter to the prepared tin.
                6. Mix the ingredients for the crumble topping until it sticks together like cookie-dough. Then divide & sprinkle over each muffin. Decorate with extra raspberries⁣⁠
                7. Bake in the oven for 15-18 mins until a knife comes out clean and the crumble is golden ⁣⁠
                8. Make the icing by mixing the protein powder & milk together until smooth. Drizzle this over the top of the muffin⁣⁠