Triple choc papaya muffins
Recipe collaboration with Run 2 Food
Makes: 6 muffins - Vegan and oil free
Wet ingredients:
400g ripe papaya flesh (about 1 papaya)
1 teaspoon vanilla extract
2 tablespoons almond butter
Dry ingredients:
1 cup plain flour
1/2 cup (60g) vegan chocolate protein powder
2 teaspoons baking powder
1/2 cup coconut sugar
1/3 cup cocoa powder
50g white & dark chocolate, chopped + extra for decoration
METHOD:
1. Preheat the oven to 175 ℃ fan-forced. Spray 6 muffin holes with oil, or use a silicone mould.
2. In a large bowl, combine all the dry ingredients
3. In a blender, add in the wet ingredients and blend until smooth. Add this mixture into the dry, gently fold until the batter is thick and no lumps remain.
4. Divide the batter amongst the muffin holes. Decorate with the top of each muffin with extra choc chunks.
5. Bake 20 minutes until a knife inserted comes out clean. Allow the muffins to fully cool down before removing from the mould.
Serving suggestion = with a smear of nut butter!
