Oh my, I’m excited about this recipe. You may not be aware that most of the recipes I make, I send my husband off with them to work – 1) This means I don’t eat them all to myself (even though they’re healthy, it ISN’T good to eat them all yourself); 2) I get feedback from his colleagues; 3) Figure out what works, what doesn’t and what people WANT. Making healthy versions of treats – whether you’re into healthy eating or not – is my mission, so it’s good to know from a cross-section of people.
Anyway, these were apparently one of my best recipes yet – the response was amazing. So I’m thrilled to share the recipe here! They would make a gorgeous Mother’s Day treat too – delicious, pretty, packed with protein and with no refined sugar, treat your Mum to these and you’ll definitely be in the good books!
Ingredients:
- 1 cup buckwheat flour
- ½ cup ground almond or almond flour (I used Sukrin)
- 1 scoop PhD Woman Exercise Support Vanilla protein powder
- ½ teaspoon baking powder
- Zest of 1 large lemon
- 2 eggs
- ⅓ cup stevia (I used Truvia)
- 1 teaspoon vanilla extract
- 4 tablespoons 0% fat-free Greek yogurt
- 1 cup frozen raspberries
For the icing:
- 1 tablespoon coconut oil – solid (I used Lucy Bee)
- ½ cup Sukrin Zero icing sugar
- Juice of 1 lemon
- Fresh mint leaves, to garnish
Get baking!
- Preheat the oven to 180 degrees C and lightly grease 6 muffin tins – use silicone if possible.
- Mix together the buckwheat flour, ground almonds or almond flour, protein powder, baking powder and lemon zest in a large bowl.
- Whisk together the eggs, stevia and vanilla extract until smooth and frothy. Add in the yogurt and whisk some more.
- Pour into the dry ingredients and mix together to form a smooth batter. Fold in the raspberries to incorporate.
- Spoon into the muffin tins to fill, then bake for about 15-20 minutes until golden and risen. Leave to cool in the tin for about 20 minutes, then turn out onto a wire rack to cool completely.
- Meanwhile, make the icing: Beat together the ingredients until quite thick and smooth. Spoon over the cooled muffins and decorate with a mint leaf on each.
Keep in the fridge for up to 2 days.
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