Bakery Style Healthier Caramilk & Raspberry Muffins (Meal Prep, High Protein, Vegan Option)

Bakery style healthier caramilk and raspberry muffins to start off the weekend. One of my favourite snack of the week as they are super moist and delicious 🤤 Dorian loves these muffins and I have been making them for our weekly snack ☺️

The muffins are made with all the good stuff that you are likely to have in your pantry like wholemeal flour, semolina and almond milk, healthy fats such as tahini and almond meal and I added some protein powder to boost the protein content. These muffins are sweetened with bananas and coconut sugar. And to take these muffins to another level, I have added some caramilk chocolate chunks, YUM! These muffins are great for an afternoon pick me up or on the go breakfast. I hope you get the chance to try these delicious muffins and share them with your friends that may enjoy them 🤤

I hope you enjoy this recipe as much as I have. As always, please let me know what you think of this recipe. If you like what you see on this blog, you can follow me on my blog, Facebook or Instagram for some food porn. Also, if you do recreate this recipe, don’t forget to tag me on Instagram @subz_foodie 🙂

Makes 18-20 muffins

Ingredients

2 large ripe bananas, mashed;
4 heaped tbsp tahini or any nut butter or oil;
1 cup almond milk;
1/2 cup coconut sugar (add more if you are prefer sweeter muffins);
Juice of a small lemon;
2 tsp baking powder;
1 tsp ground cinnamon;
1/2 tsp ground mixed spice;
1 cup wholemeal flour;
1/2 cup vanilla protein powder or can be replaced with almond meal;
1/2 cup almond meal;
1/2 cup semolina;
1 cup frozen raspberry; and
50g caramilk (or more!), chopped (or vegan white chocolate for vegan option).

Method

Preheat the oven to 170 degrees Celsius and line a muffin tray with muffin liners or grease with olive oil;
In a large bowl, mix the mashed bananas, tahini and almond milk until well combined. Then, add sugar, lemon juice, baking powder, cinnamon, mixed spices, wholemeal powder, protein powder, almond meal and semolina and mix until well incorporated;
Finally, fold in the raspberries and chopped caramilk. Pour the batter into prepared muffin tray. Place in oven and bake for 20-30 minutes or until a skewer comes out clean when inserted into the muffin; and
Enjoy 😉 Store in an airtight container in the fridge for up to two weeks.