Health and Beauty

Raspberry & Chocolate Chip Protein Muffins

This super easy recipe by @julzhealth is packed full of goodness for healthy snacks on the go. They are vegan, gluten-free and high in protein.

Time to make: 30 minutes

Serves: 6 – 8 muffins


  • 1 cup plant-based milk, room temp
  • ½ cup liquid sweetener of your choice (we love maple syrup)
  • ¹/³ cup melted coconut oil
  • 2 tbsp lemon juice
  • Zest of 1 lemon
  • 1 ¾ cups buckwheat flour
  • ¼ cup PranaOn Power Plant Protein Vanilla Creme (available from Health 2000 at Milford Centre)
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • Pinch of salt
  • 1 heaped cup frozen raspberries
  • 6 squares of 85% dark chocolate (chopped)


  • Preheat oven to 160°C. Add milk, liquid sweetener, lemon juice, melted coconut oil and lemon zest into a bowl. Stir & allow it to thicken.
  • In a separate bowl, combine all the dry ingredients (except raspberries) and mix together.
  • Pour in wet mixture and whisk until combined. Fold through chocolate chips.
  • In a small bowl, add frozen raspberries and coat with flour.
  • Carefully fold raspberries into mixture. Scoop into a lined muffin tray.
  • Bake for 15-20 mins or when a fork comes out clean.
  • Cool for 10 minutes and enjoy!


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