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APPLE AND CARROT MUFFIN COATED WITH CHOCOLATE SAUCE

INGREDIENTS:

Muffin: 
  • 50g Coconut Oil
  • 70g reduced calorie sugar
  • 120g peeled and ripe banana (1 unit)
  • 100g peeled and grated red apple (1 unit)
  • 145g peeled and grated carrot (1 medium)
  • 1 scoop of onest vanilla whey protein
  • 80g apple pure
  • 120ml milk
  • 2 egg beaten
  • 130g spelt flour
  • 50g ground almonds
  • 0.4g cinnamon powder
  • 0.2g ginger powder
  • 0.6g baking soda
  • 0.1g salt
  • 50g chopped walnuts
Chocolate Sauce:
  • 200g Dark Chocolate
  • 80ml Double Cream

PREP:

Muffin :
  1. Pre Heat the oven 190C. 
  2. Melt the Coconut oil and add the mashed banana, stir to combine.
  3. Add the apple pure, apple, carrot, eggs, milk and combine until all well mixed.
  4. Mix the flour, ground almonds, sugar, cinnamon, onest whey protein, ginger, baking soda and salt together.
  5. Combine the wet and dry mixture.
  6. Fill each muffin case to the top with the mixture and sprinkle with the walnuts.
  7. Bake for approximately 25 minutes (until golden brown you can stick a knife in and it comes out clean.
  8. Leave to cool for 10 minutes.
Chocolate Sauce:
  1. Put a pot with water to build at medium heat.
  2. In a bowl that fits the pot without touching the water add the chocolate broken in pieces.
  3. Let it melt completely stirring with a spatula.
  4. When the chocolate it totally melted remove from the heat and slowly add the cream.
  5. As soon the cream is totally incorporated to the chocolate you can cover your muffin with the sauce.
  6. Wait 10 to 15 minutes to the sauce set on top of the muffins.

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