Raspberry, Apple & Chocolate Muffinsby Elissa Jewell on May 10, 2019
Eating “clean” food can be hard when your calorie intake is high or you’re trying to add lean mass. One of the best ways to keep up your nutrient density and get a bit more food down is to treat whole foods like they’re processed!
Making muffins or other baked goods out of things like oats, fruit and eggs like this recipe does, means you will probably be able (and inclined) to eat a bit more and not feel too full.
By the same token, if you’re cutting this probably won’t be a very satiating meal for you, but if you wanted something that was lower calorie and a bit more exciting, one of these could do the trick.
To reduce the total calorie content you can have these as plain muffins without the added icing on top.
1 cup short cut oats
2 whole eggs
3 large egg whites
1 cup of fresh or frozen raspberries (or other berries of your choice)
1 medium apple, diced with skin still on
20g of good quality dark chocolate, cut into smaller pieces
Pinch of cinnamon and baking powder
1 tablespoon of coconut oil
1 tablespoon of cocoa powder
1 scoop of WPI
Granulated stevia to taste
Preheat an oven to 180 degrees C.
Mix together the baking powder, cinnamon, stevia and oats into a large bowl. Whisk up your eggs and then pour this into the dry ingredients and mix until just combined. Then add your fruit and stir in, taking care to keep the raspberries as whole as possible.
Grab yourself a silicon muffin mold and pour the mixture in, keeping each mold even. Bake for 25 minutes or until the muffins are golden and well set. They should spring back when touched lightly.
While they cool, make the frosting by combining melted coconut oil with the WPI and the cocoa. (Depending on the WPI you choose you may need to add more coconut oil to get a frosting texture.) Once the muffins have cooled, portion even amounts of the frosting onto the muffins and leave in the refrigerator to set.
Serves 6, nutrition info below is per muffin including frosting.
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