Chocolate and raspberry breakfast muffins
A different way to eat your breakfast weetabix!
5 mins
15 mins
215 kcals
serves 1
CHOCOLATE AND RASPBERRY BREAKFAST MUFFINS
I’ve never been a fan of breakfast, so wanted to have a little try at baking something tempting with weetabix! Use the weetabix as your healthy extra B choice, and these are only 2 syns for 2.
They aren’t going to taste like ‘proper’ chocolate muffins- they do have a weetabix flavour to them, but they have a light and fluffy consistency, and nice flavour, and I really enjoyed them for my breakfast alongside some more raspberries, strawberries and a bit of choc shot drizzled on top!
Chocolate and raspberry breakfast muffins
- Total Time: 20 minutes
- Yield: 1 1x
Description
A different way to eat your breakfast weetabix!
Syns: 3
Healthy extra: B
Ingredients
Scale
- 2 weetabix
- 1 tsp cocoa powder
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp fat free natural yogurt
- 30 g raspberries (fresh or frozen)
- 1 egg
- 2 tbsp powdered Stevia
Instructions
- Preheat the oven at 180ºc, Spray 2 muffin cases with low calorie cooking spray
- Whizz up the weetabix in a food processor
- Add the rest of the ingredients and blend thoughly
- Divide the mixture between 2 muffin cases
- Bake for 15 minutes in the middle of the oven
- Serve with fresh berries
Notes
Anchor Light aerosol spray cream is 1 syn for a 12.5g serving, and goes very well with this and some raspberries if you are feeling a little bit naughty!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
