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Prep Time 20 minutes |
Cook time 20 - 25 minutes at 180 C |
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Nutrition Per Serve 122 Calories |
Carbohydrates 15 g |
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Fat 5 g |
Protein 3.8 g |
Servings per cake - 12
Ingredients
- 1 scoop Vanilla Noway Protein
- 1 1/2 cups gluten free self-raising flour
- 1 Mushed Ripe banana
- 125 g butter or coconut oil (melted)
- 1/4 cup honey or maple syrup
- 2 eggs
- 2 teaspoons vanilla extract
- 1 tsp cinnamon
- 1/2 cup milk of choice (I used coconut)
Additional
- 1 punnet of raspberries (you can also use thawed frozen).
Method
- Preheat the oven to 180 C, line 12 cupcake muffin tins with paper cupcake cases.
- Place all the ingredients but the raspberries into a bowl and combine until smooth. Spoon the mixture into the prepared tins, top with raspberries and bake for 20 - 25 minutes until golden or when your skewer comes out clean - place them on a wire rack and cool before serving.
