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Choco-Raspberry Muffins

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0% would make this recipe again

Preparation : 15 min Cooking : 40 min
240 calories/serving
  • Can be done in advance
  • Can be frozen
  • Easy
  • Lactose Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly

Ingredients

1 cup whole wheat flour 130 g
1 cup white flour (all purpose) 130 g
2 tsp baking powder 5 g
1/2 tsp salt 2 g
2 tsp ground cinnamon 6 g
2 tsp vanilla extract 10 mL
8 egg whites
3 bananas, small, very ripe, mashed 460 g
2/3 cup cashews 100 g
4 tbsp honey 90 g
80 g unsweetened (dark) chocolate, coarsely chopped
1 1/2 cup raspberries 200 g
3/4 cup walnuts, chopped 90 g

Before you start

A blender, a mixer or a food processor will make things easier for this recipe.

Method

  1. Preheat the oven to 160°C/325°F. Place 12 large paper muffin cups in a 12 cup muffin pan.
  2. Put the cashew in a food processor and process until it as the consistency of nut butter. Set aside.
  3. In a bowl, combine the flours, baking powder, cinnamon, and salt. Set aside.
  4. In a large mixing bowl, beat the egg whites using a mixer until soft peaks form. Add the mashed bananas, cashew butter and honey, then fold in using a spatula. Mix in the dry ingredients. Mix until homogeneous, then gently fold in the dark chocolate, raspberries, and walnuts.
  5. Using an ice cream scoop, spoon the batter into the prepared muffin cups.
  6. Bake in the middle of the oven for about 40 min, until a tooth-pick inserted into the center of a muffin comes out clean. Take the pan out of the oven, then put each of the paper lined muffins on a rack to cool. Serve.

Nutrition Facts Table

per 1 Serving (110g)

Amount

% Daily Value

Calories

240

Fat

8 g

13 %

Saturated 2.2 g
+ Trans 0 g

11 %

Cholesterol

0 mg

Sodium

140 mg

6 %

Carbohydrate

37 g

12 %

Fibre

4 g

17 %

Sugars

14 g

Protein

8 g

Vitamin A

1 %

Vitamin C

11 %

Calcium

6 %

Iron

18 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ½ serving
Grain Products : 1 servings
Milk and Alternatives : 0 serving
Meat and Alternatives : ½ serving

Claims

This recipe is :
Low  :
Sodium
Source of  :
Calcium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin K, Zinc
Good source of  :
Copper, Fibre, Folacin, Iron, Magnesium
Excellent source of  :
Manganese, Selenium

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits ½
Meat and Alternatives ½
Fats 1 ½
Other Foods ½

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This recipe is in the following categories

Snacks | Vegetarian | High Iron | Kosher | Halal | High Fibre | Low Sodium