Choco-Raspberry Muffins

Choco-Raspberry Muffins

12 servings
Preparation 15 min
Cooking 40 min

240 calories per serving 


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

Nutrition Facts

per 1 serving (110g)

Amount

% DV*

* DV = Daily Value

Calories

240

Fat

8 g

13 %

Saturated 2 g
+ Trans 0 g

11 %

Cholesterol

0 mg

Sodium

135 mg

6 %

Carbohydrate

37 g

12 %

Fibre

4 g

17 %

Sugars

14 g

Protein

8 g

Vitamin A

0 %

Vitamin C

10 %

Calcium

6 %

Iron

20 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ½ serving
Grain Products: 1 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ½ serving

More info

Claims

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

More info


This recipe is in the following categories: Snacks | Halal | High Fibre | High Iron | Kosher | Low Sodium | Vegetarian

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