1 cup plain unsweetened yogurt of choice
½ cup milk of choice
¼ cup rice bran oil of choice
1 teaspoon vanilla
1 cup spelt flour
1 cup coconut sugar
2 servings, 50 grams Two Islands Vanilla & Coconut Pea Protein Powder
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
½ cup white chocolate buttons
1 cup frozen raspberries
Combine wet ingredients and then fold in the dry ingredients.
Add the raspberries and white chocolate at the end.
Pour the mixture into your muffin tins and bake at 180°C for approximately 15 minutes or until a skewer inserted comes out clean.