White Chocolate Raspberry Oat Muffins

 

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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

INGREDIENTS:

🔸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

DIRECTIONS:

  1. Preheat oven to 350F.
  2. 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.
  3. Place paper cupcake/muffin liners in two 12-well muffin pans and evenly divide the mix between each well.
  4. Bake for approximately 16 to 20 minutes or until toothpick comes out clean.
  5. Let cool & refrigerate; may be broken into bite-size pieces and frozen for a quick treat or dessert topper!

 

Nutrition Information

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