Quick & choc-berryeasymuffins

Serves 12 / Prep 15 minutes / Cook 25 minutes

Ingredients:

3 eggs

¾ cup (115 g) self-raising fl our

¼ cup (25 g) cocoa powder

2 tablespoons sugar-free maple syrup

1 teaspoon vanilla essence

3 bananas, mashed

¾ cup (115 g) frozen mixed berries

Method:

Preheat oven to 180°C. Place a 12-hole ½ cup (125 ml) capacity silicone muffin tray on a baking tray (or line a 12-hole muffin tray with silicone muffin cups or paper cases).

Whisk eggs in a large bowl. Add flour, cocoa, syrup, vanilla and banana. Stir until combined.

Gently stir in ½ cup (75 g) berries. Spoon mixture evenlyinto prepared muffin holes. Sprinkle remaining berries on top.

The 20-Kilo Challenge by ww, published by Macmillan Australia RRP $39.99, photography by Jeremy Simons.

Bake for 20–25 minutes or until a skewer inserted into centre of muffin comes out clean. Stand muffin in tray for 5–10 minutes before transferring to a wire rack to cool.

TO REFRIGERATE: Store muffin in a reusable container for up to 5 days. Serve at room temperature or warm in microwave, if preferred.

TO FREEZE: Store, as above, for up to 2 months. Thaw at room