Ingredients:

• 2 cups of self raising flour
• 1/4 cup vanilla protein powder
• 1/2 teaspoon baking powder
• 1/2 cup Greek yoghurt
• 1/2 cup apple puree
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup melted coconut oil or light extra virgin olive oil
• 1 cup of fresh raspberries
• 1/3 cup white chocolate chips

Blueberries can be substituted. If using frozen berries, add them to the mixture whilst still frozen.

Method:

Preheat oven to 180C. To a mixing bowl, add 2 cups of self raising flour, 1/2 teaspoon baking powder and 1/4 cup of vanilla protein powder.

Stir until well combined.

In another bowl add - 1/2 cup greek yoghurt, 1/2 cup apple puree, 1/2 cup brown sugar, 2 eggs, l teaspoon vanilla extract and 1/3 cup melted coconut oil or light extra virgin olive oil.

Whisk til combined.

Pour wet ingredients into the dry mixture. Stir until just combined (don't overmix the batter as muffins will be tough when cooked).

Fold through 1 cup of raspberries and 1/3 cup of white chocolate chips.

Line muffin pan with muffin cases. Fill each with the muffin batter.

Bake for approximately 20-25 minutes, or until golden on top and cooked through. Store in an airtight container for up to 3 days, or individually wrap each muffin in cling wrap and freeze for up to 2 months.

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