Chocolate Raspberry Muffins

Name: Chocolate Raspberry Muffins
Yield: 12
Ingredients: 1 pack Protein Muffin Mix; ½ cup sour cream; ½ cup water; ½ cup cocoa (50g); 100g sugar-free choc chips; 3 large eggs; 250g raspberries, fresh or frozen

These scrumptious Low Carb Chocolate & Raspberry Muffins are sure to be a hit with the family. Easy to make and super delicious – each muffin has just 6.3g of Carbs, and 13.2g of Protein to keep you going all day.

Chocolate Raspberry Muffins

The PBCo. Team

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

35 minutes

Calories

187

A great healthy GF and low sugar treat that is also high in protein. Making it ideal for a healthy snack for anyone who loves chocolate!

Ingredients

1 pack Protein Muffin Mix
½ cup sour cream
½ cup water
½ cup cocoa (50g)
100g sugar-free choc chips
3 large eggs
250g raspberries, fresh or frozen

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Directions

Preheat the oven to 160 degrees and prepare muffin tin with 12 wrappers. Lightly spray the inside of the wrappers to prevent sticking.
In a large bowl, whisk together the sour cream, water, eggs and cocoa. Then add the muffin mix to the wet mixture. Stir to combine well.
Gently fold through the choc chips and the raspberries.
Divide the batter between your 12 muffin wrappers, decorate with more berries or choc chips if desired.
Place the muffins in a preheated oven and bake for 30-35 minutes. After baking, remove from the oven and transfer muffins to the cooling rack.

Storage

Keep muffins in the fridge for up to 5 days, or in the freezer for up to 3 months.

Recipe Note

Looking for an egg-free alternative? Swap the eggs for 3 "eggs" worth of our Vegan Egg Replacer

Nutrition

Serving Size 90g
Calories 187, Protein 11.4 grams, Fat 7.8 grams, Saturated Fat 3.9 grams, Carbs 7.6 grams, Sugar 3.1 grams, Sodium 267 milligrams

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