Makes 12
Prep time: 15 minutes
Baking time: 20-25 minutes
Ingredients
1 cup wholemeal self-raising flour
1 cup plain flour
1/3 cup True Protein Cacao Powder
1 tsp baking powder
1/2 tsp bicarb soda
1 scoop True Protein WPI 90 Rich Chocolate
2 eggs
1 ½ cups coconut sugar
½ cup grapeseed oil
1 ¼ cups almond milk
2 tbsp lemon juice
1 cup raspberries (fresh or frozen, thawed)
100g dark chocolate chips/chunks
Method
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Preheat the oven to 180 degrees Celsius and grease 12 muffin cups. Combine the lemon juice and almond milk and allow to sit for 5 minutes
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In a large bowl sift in the flours, baking powder, bicarb soda, protein powder and cacao powder then stir until combined
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In a separate bowl whisk together the eggs, almond milk with lemon juice, sugar and grapeseed oil
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Pour the wet ingredients into the dry then gently fold, when almost fully combined add in the raspberries and chocolate chips then mix to distribute evenly
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Spoon the batter into muffin cups about 2/3 of the way full then place into the oven to bake for 20-25 minutes or until a toothpick comes out clean when inserted
