Chocolate and raspberry breakfast muffins

Chocolate and raspberry breakfast muffins

A different way to eat your breakfast weetabix!

time

5 mins

pan

15 mins

fire

215 kcal

time

5 mins

pan

15 min

fire

215 kcal

Chocolate and raspberry breakfast muffins

SERVES

1

DIFFICULTY

EASY

SERVES

1

Difficulty

EASY

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!

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Chocolate and raspberry breakfast muffins

Servings: 1
A different way to eat your breakfast weetabix!
Syns: 3
Healthy extra: B
Print Recipe
5 mins
15 mins

Ingredients

  • 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!
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!