Choco-Raspberry Muffins

1 Reviews
100% would make this recipe again

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Ingredients

1 cup whole wheat flour 130 g
1 cup white flour (all purpose) 130 g
2 tsp baking powder 5 g
1/2 tsp salt 2 g
2 tsp ground cinnamon 6 g
2 tsp vanilla extract 10 mL
8 egg whites 1 cup
3 bananas, small, very ripe, mashed 460 g
2/3 cup cashews 100 g
4 tbsp honey 90 g
80 g unsweetened (dark) chocolate, coarsely chopped
1 1/2 cup raspberries 200 g
3/4 cup walnuts, chopped 70 g

Before you start

A blender, a mixer or a food processor will make things easier for this recipe.

Method

  1. Preheat the oven to 160°C/325°F. Place 12 large paper muffin cups in a 12 cup muffin pan.
  2. Put the cashew in a food processor and process until it as the consistency of nut butter. Set aside.
  3. In a bowl, combine the flours, baking powder, cinnamon, and salt. Set aside.
  4. In a large mixing bowl, beat the egg whites using a mixer until soft peaks form. Add the mashed bananas, cashew butter and honey, then fold in using a spatula. Mix in the dry ingredients. Mix until homogeneous, then gently fold in the dark chocolate, raspberries, and walnuts.
  5. Using an ice cream scoop, spoon the batter into the prepared muffin cups.
  6. Bake in the middle of the oven for about 40 min, until a tooth-pick inserted into the center of a muffin comes out clean. Take the pan out of the oven, then put each of the paper lined muffins on a rack to cool. Serve.

Nutrition Facts Table

per 1 serving (110 g)

Amount

% Daily Value

Calories

260

Fat

10 g

15 %

Saturated 2.4 g
+ Trans 0 g

12 %

Cholesterol

0 mg

Sodium

140 mg

6 %

Carbohydrate

37 g

12 %

Fibre

5 g

18 %

Sugars

14 g

Net Carbs

32 g

Protein

8 g

Vitamin A

1 %

Vitamin C

11 %

Calcium

6 %

Iron

18 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits ½
Meat and Alternatives ½
Fats 2
Other Foods ½
More info
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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Snacks | High Iron

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