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ELsnack of the week: raspberry & white chocolate muffins 🫐
223 kcal per muffin: 9g F | 29g C | 4g P
Ingredients for 8 muffins:
Wet ingredients:
3 ripe bananas (or 2 large), mashed
2 eggs
60ml maple syrup
40ml olive oil
1 teaspoon @womensbest flat drops in vanilla
Dry ingredients:
100g rolled oats
120g plain flour
1 TSP baking powder
100g fresh raspberries
50g white chocolate chunks
Method:
1. Add all the wet ingredients to a mixing bowl and mix until well combined.
2. Add oats, flour, and baking powder to the same bowl. Mix until just combined
3. Fold in the blueberries and dark chocolate chips.
4. Divide mixture evenly among lined muffin tins (makes 8-10 muffins).
5. Bake for 20–25 minutes at 180°C until golden and set.
6. These will keep in the fridge for up to 3 days
Use code ELLENAFIT to save 10% on @womensbest AD
#snackideas #HealthyBaking #highproteinsnacks #mealprepsnacks #FitFoodInspo
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