Mel Christensen

Mel Christensen

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Chocolate & Raspberry Brownie Muffins

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Chocolate & Raspberry Brownie Muffins

*Gluten Free, Sugar Free, Nut Free, *Dairy Free option*

 

Ingredients:

  • ¼ c (30g) coconut flour
  • ¼ c (30g) raw cacao / cocoa powder
  • ¼ c (30g) mesquite powder (if not using, then double quantity of cacao to 60g)
  • 2 tbsp. (20g) chia seeds
  • 1 tsp gluten free baking powder
  • ½  tsp gluten free baking soda
  • 40g Pea Protein powder (or other plant-based protein. I used this one: http://www.sunwarrior.com.au/product-info/classic-protein/)
  • 40g  100% Whey Protein Powder (*or you can omit and double the quantity of pea protein)
  • ¼ c (40g) Natvia (or the sweetener of your choice)
  • 2 large free range eggs, or 3 smaller ones
  • 1 cup (250g) Greek Yogurt (I used Evia Raspberry Flavour as that’s what I had on hand. Plain would work fine but you may need to adjust the sweetener to taste).  *For a dairy-free option replace this with 250ml coconut cream.
  • ¼ c (65g) coconut milk (or milk of choice)
  • 1 heaped cup (150g) fresh or frozen  Raspberries

 

Method:

  1. Pre-Heat oven to 200C
  2. Mix the coconut flour, mesquite, cacao, chia, baking powder, baking soda, protein powders and sweetener in a bowl.  Mix well to combine and remove any lumps or flour or powder. (TM – place in bowl and process 5 sec /speed 7.)
  3. In a small jug, whisk the eggs.  Add yogurt and almond or coconut milk, stir and pour over the dry ingredients.
  4. Combine the ingredients well using a food processor on low to medium speed or wooden spoon being careful not to over-mix. (TM – 10 sec  / Speed 4 .) The mixture should be quite thick to produce a brownie like texture for the muffins.  If you feel it’s too thick add a bit more milk. (I have found that as protein powders vary, quantities of wet ingredients often need adjusting!)
  5. Fold in the raspberries by hand using a wooden spoon or use a very low setting on the food processor so that raspberries keep their shape. (TM – Scrape down sides of bowl, add raspberries and blend 10 sec  / Speed 4 .)
  6. Line a regular sized muffin tin with papers and, using an ice cream scoop and scoop into the papers.  No need to worry about papers if you are using silicone muffin trays.
  7. Cook for 15-20 minutes depending on your oven.
  8. For an extra indulgence top with Angelic Cream Cheese Icing (see recipe below) , and top each muffin with a fresh or frozen raspberry. OR For a delicious dairy free dessert option, try serving warm with a hot chocolate sauce made by melting together of 1 tsp coconut oil with about 30g stevia-sweetened chocolate (this will cover about two muffins) and a garnish with a couple of thawed or fresh raspberries – YUM!!!

 

Angelic Cream Cheese Icing

Ingredients:

  • ⅓ cup (50g)  Natvia Icing Mix (or regular Natvia, milled in a Thermomix 10 sec / speed 9)
  • 180g European-Style cottage cheese at room temperature (Not the kind that comes in a tub! I use Brancourt’s brand from Costco)
  • 1 tbsp (10g) extra virgin coconut oil (you can use coconut cream instead, but it will not set as firm)
  • 2 tbsp (10g)  lemon juice

 

Method:

  1. Place the icing mix and cottage cheese into your food processor and blend on a medium speed until smooth. (TM – 10 Sec / Speed 5)
  2. Add the coconut oil and lemon juice. Process further until a smooth and silky consistency is achieved – a good 20-30 seconds in a high speed food processor mix should do it. (TM – 10 Sec / Speed 8, scrape down and repeat.)
  3. Spread or pipe onto top of muffins and garnish with a raspberry or fruit/nut of choice.

 

 

*Makes about 12-14 muffins