Robyn’s High Protein Muffins
Course: SnacksDifficulty: EasyServings
12
servingsPrep time
10
minutesCooking time
25
minutesCalories
377
kcalIngredients
1 cup of chickpea flour
½ cup of coconut flour
3 teaspoons baking powder
1 tablespoon of rice bran oil
1 tablespoon of honey
1 cup of finely chopped pitted dates
½ cup of raisins
½ cup of finely chopped walnuts
1 cup mashed bananas
2 eggs
2 tablespoons of goats’ milk yoghurt
Directions
- Preheat oven to 180 degrees (fan forced).
- Grease 12 hole muffin pan or use baking paper or silicone muffin cases.
- Place flours and baking powder in a large bowl and mix thoroughly.
- Add remaining ingredients, stir with large metal spoon until just combined.
- Spoon mixture into prepared muffin tin.
- Bake at 180 degrees (fan forced) for 5 minutes.
- Turn oven back to 160 degrees (fan forced) and bake for 15-20 minutes.
- Test with a skewer before taking out of the oven.
- Put on a wire rack to cool. When cool, store in an airtight container or freeze.
Notes
- Enjoy these delicious muffins as a healthy, high protein snack or for breakfast with a scoop of greek yoghurt!
- Thank you to our lovely Ballarat member Robyn, for sharing her recippe!
