Preparation time: 15 minutes
Baking time: 25 minutes
Yield: Makes 12 large muffins or 24 mini muffins
INGREDIENTS
IDry ingredients:
375 ml (1 1/2 cups) unbleached all-purpose flour
125 ml (1/2 cup) Zenit organic vanilla plant protein
125 ml (1/2 cup) brown sugar
125 ml (1/2 cup) dark chocolate chips
5 ml (1 tsp) baking powder
2.5 ml (1/2 tsp) baking soda
Wet ingredients:
125 ml (1/2 cup) mashed very ripe banana or applesauce
1 egg
125 ml (1/2 cup) canola oil
30 ml (2 tbsp) maple syrup
185 ml (3/4 cup) milk or plant-based beverage of your choice
250 ml (1 cup) fresh or frozen raspberries
METHOD
Place the rack in the center of the oven. Preheat the oven to 180°C (350°F).
In a bowl, mix the dry ingredients.
In another bowl, mash the banana with a fork or add the applesauce. Add the egg, oil, syrup, and milk, and mix well. Add the dry ingredients and raspberries. Gently mix until the batter is moist. Divide the batter among the muffin cups.
Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool!
“I like using the mini muffin pan; the children enjoy them. A recipe to make with fresh raspberries in July during raspberry season, or year-round with frozen raspberries.”
Bon appétit, Danielle!