Raspberry & Coconut Muffins
The perfect wholesome snack, packed full of protein with the use of cannellini beans. I just adore the fudgey texture they produce.
You’re going to love this one!
Servings: 10 Muffins
Ingredients
1 x 400g can Cannellini Beans, drained, rinsed & pat dried
¼ cup Rapadura Sugar
1 tsp Vanilla Extract
2 Free-Range Eggs
2 small Bananas
¼ cup Nut Butter (I used Almond)
¼ tsp Salt
1 tsp Baking Powder
1 cup Quinoa Flakes (alternatively oats)
¾ cup Frozen Raspberries
½ cup Desiccated Coconut
Method
1. Preheat oven to 180 degrees fan forced.
2. Blitz all ingredients in a blender except for raspberries and coconut.
3. Fold raspberries and coconut into mixture.
4. Divide mixture into muffin pans.
5. Poke extra raspberries on top before baking (optional).
6. Bake for 20-25 minutes or until browned.