Vanilla and Raspberry Butterfly Muffins

by Henry Sether
Ingredients

2 scoops MISSFITS Vanilla Multitasker
1 ripe banana
100g egg whites
30g nut butter
1 tbsp coconut flour
1 tsp coconut oil
100g Greek yogurt (with extra for the finishing touches!)
1 tbsp chia seeds
½ cup frozen raspberries

Method
    1. Microwave raspberries for a couple of minutes until hot and mushy and add the chia seeds, mix well together and set aside to cool.
    2. Blend the remaining ingredients together in a processor until well combined and spoon into cupcake cases.
    3. Bake for 20 minutes at 170 degrees.
    4. Leave the cakes to cool then cut a slice from the top of each cake and cut this in half.
    5. Place some of the extra yogurt and chia jam on top then arrange the ‘wings’ how you want them.

 

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