One of my favorite flavor combinations in the world is white chocolate and raspberry <3! So, when I decided to prep some more muffins for the week and remembered I had quite a few very ripe raspberries leftover, I decided to put them to work in a recipe. I used my basic muffin recipe that has worked well as of late and made some minor tweaks to include the raspberries as well as some FlapJacked Oatmeal Protein Cookie & Baking Mix I had received recently to see how well it did as a baking mix versus a cookie mix.
As far as the consistency goes, the mix worked just fine, although it may have been a little thicker than any batter I’ve made prior. The taste came out incredible as well, something I’ll definitely keep experimenting with in the future. I made a pretty simple & basic version here, but there can always be added ingredients like nuts or chocolate chips to spruce it up ;). The idea with these recipes is that you can make whatever modifications you need to suit your current nutritional needs!
White Chocolate Raspberry Oat Muffins
Yields: 24 servings
🔸106g FlapJacked Buttermilk Protein Pancake & Baking Mix
🔸84g FlapJacked Oatmeal Protein Cookie & Baking Mix
🔸1 package (approximately 32g) sugar free instant pudding & pie filling mix in white chocolate
🔸60mL unsweetened cashew milk
🔸2 whole eggs
🔸138g liquid egg whites
🔸274g (approx 3-4 small to medium size) banana, mashed
🔸138g fresh raspberries
🔸150g plain Greek yogurt (I used 0% here)
🔸1 scoop (30g) De Novo Nutrition Max MPS whey protein in white cake
🔸liquid stevia or sucralose to taste, about 30-40 drops
🔸1/2 tsp baking soda
🔸1/2 tsp baking powder
🔸1 tsp imitation butter flavor
🔸1 to 1 & 1/2 tsp imitation raspberry extract
- Preheat oven to 350F.
- Place bananas in a bowl and mash until relatively clump free. Add raspberries and wet ingredients and blend until smooth, then all other ingredients, and stir until well blended.
- Place paper cupcake/muffin liners in two 12-well muffin pans and evenly divide the mix between each well.
- Bake for approximately 16 to 20 minutes or until toothpick comes out clean.
- Let cool & refrigerate; may be broken into bite-size pieces and frozen for a quick treat or dessert topper!