When I posted my Skinny Banana Nut Muffins recipe last week, I had so many lovely comments and messages on Instagram from people saying that they couldn't wait to try them, that today I thought it was about time I got back into the kitchen and shared another of my favourite skinny muffin recipes. Today's creation was these skinny raspberry and dark chocolate muffins - fruity, sweet and perfect with a cup of tea in the afternoon!
This recipe will make 8 large muffins {there's no skimping on portion size in this house!}, and each muffin will be 2 SmartPoints if you're following the Weight Watchers plan like I am. However, because the fruit is quite chunky in these muffins, they won't last as long as the banana nut muffins - so be sure to share them with your friends and family, or eat them quickly yourself!
Ingredients:
50g Coconut Flour
25g Porridge Oats
1 teaspoon Baking Powder
1 teaspoon Vanilla Extract
5 eggs {separated}
5 tablespoons Silverspoon Granulated Sweetener
40g Dark Chocolate Chips
½ packet raspberries {based on a medium size packet, but this can be adapted to how fruity you want the muffins to be!}
How to make:
1. Preheat the oven to 180 degrees, and line a muffin tray with 8 cases.
2. Sift your flour and baking powder into a bowl.
3. Mix in your oats, vanilla extract, sweetener and egg yolks.
4. Whisk your egg whites until they are stiff {you should be able to turn the bowl upside down!}
5. Gently fold the egg whites into the mixture, one spoonful at a time.
6. Fold in the raspberries and chocolate chips.
7. Spoon into baking cases and pop into the oven for 25 mins.
8. Once they're out of the oven, leave them to cool and enjoy!
I hope you liked this recipe, and if you'd like to see me share more of my baking {or general cooking} recipes on this blog, then I'd love to hear from you in the comments below! I'd also love to know which sweet treats you'd like to see a healthy version of...I'm always looking for inspiration for my next bake!
xo Becky
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