Makes 12

Ingredients

1 cup wholemeal self-raising flour
1 cup plain flour
1/3 cup True Protein Cacao Powder
1 tsp baking powder
1/2 tsp bicarb soda
1 scoop True Protein WPI 90 Rich Chocolate  
2 eggs
1 ½ cups coconut sugar
½ cup grapeseed oil
1 ¼ cups almond milk
2 tbsp lemon juice
1 cup raspberries (fresh or frozen, thawed)
100g dark chocolate chips/chunks

Method

1. Preheat the oven to 180 degrees Celsius and grease 12 muffin cups. Combine the lemon juice and almond milk and allow to sit for 5 minutes

2. In a large bowl sift in the flours, baking powder, bicarb soda, protein powder and cacao powder then stir until combined

3. In a separate bowl whisk together the eggs, almond milk with lemon juice, sugar and grapeseed oil

4. Pour the wet ingredients into the dry then gently fold, when almost fully combined add in the raspberries and chocolate chips then mix to distribute evenly

5. Spoon the batter into muffin cups about 2/3 of the way full then place into the oven to bake for 20-25 minutes or until a toothpick comes out clean when inserted