Raspberry Choc Chip Muffins

Makes 5

Raspberry Choc Chip Muffins


  • 1 packet Bioflex Nutrition BioCake in Choc Cherry

  • 50g almond meal

  • 1 teaspoon (5g) Bulk Nutrients Sweetvia

  • 17g flour of choice - we used wholemeal

  • 1 teaspoon vanilla essence

  • 1 tablespoon butter of choice - melted

  • 1 egg

  • 2 tablespoons milk of choice

  • 30g dark chocolate chips

  • 30g fresh or frozen raspberries


  1. Set oven to 180 degrees.

  2. In a bowl combine all dry ingredients except for the chocolate chips.

  3. In a separate bowl combine all wet ingredients except for the raspberries.

  4. Make a well in the centre of the dry ingredients and add the wet ingredients. Mix well.

  5. Gently fold in the chocolate chips and raspberries.

  6. Divide the mixture evenly between five cupcake cases.

  7. Bake for 10 to 12 minutes.

  8. Remove from oven and allow to cool slightly before moving to a wire rack.

  9. Cool completely before storing in an airtight container or glazing (glazing not included in nutritional information).

  10. Mix Bioflex Nutrition Some Like It Hot and coconut oil together until it forms a thick paste. Spread over the muffin and sprinkle with coconut and cacao nibs if desired.

  11. Store for up to three days.

Nutritional Information

Per serve (58g) / Per 100g Energy (kJ): 804/1390 | Protein (g): 5.6/9.7 | Fat (g): 12.5/21.6 | Carbohydrates (g): 13/22