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Photo of Quick choc raspberry muffins by WW

Quick choc raspberry muffins

3
Points®
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
2
Difficulty
Easy
Try making these gluten-free mini choc muffins in under 10 minutes.

Ingredients

Almond meal

3 tbs

Cocoa powder

1 tbs

Banana(s)

1 medium, mashed

Egg(s)

1 medium

Vanilla bean extract, alcohol free

1 tsp

Fresh raspberries

½ cup(s), (70g)

99% fat-free, plain or natural yoghurt, unsweetened

2 tbs

Instructions

  1. Process almond meal, cocoa, banana, egg and vanilla in a food processor or blender until well combined. Gently fold in half the raspberries.
  2. Divide half the muffin mixture into 2 microwave egg poacher cups. Microwave closed on 70% power for 3-4 minutes or until just cooked. Set muffins aside for 2 minutes before turning out onto a plate.
  3. Repeat with remaining mixture to make 4 muffins in total. Serve warm with remaining fresh raspberries and yoghurt.

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