Raspberry Oat Muffins
SNACK

Raspberry Oat Muffins

4 Plant Points

Indulge in these delicious Raspberry Oat Muffins. With 4 plant points, 4g of protein and 2.5g of fiber they make a great breakfast on the go or a lusciously nutritious treat to share with friends and family.


Makes 12 muffins.


Ingredients:

  • 100g oats (ground slightly if you prefer a finer texture)

  • 150g ground almonds

  • 2 large eggs

  • 100ml maple syrup

  • 100g melted butter (or coconut oil for a dairy-free option)

  • 1 tsp ground cinnamon

  • 1 tsp baking powder

  • 150g frozen raspberries

  • A pinch of salt

Method:

  1. Preheat the Oven:

    • Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or grease it lightly.

  2. Prepare the Batter:

    • In a mixing bowl, combine the oats, ground almonds, cinnamon, baking powder, and salt.

    • In a separate bowl, whisk the eggs, melted butter, and maple syrup until smooth.

  3. Combine Wet and Dry Ingredients:

    • Pour the wet ingredients into the dry ingredients and mix until just combined.

    • Gently fold in the frozen raspberries, being careful not to overmix as they may bleed into the batter.

  4. Fill the Muffin Cups:

    • Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

  5. Bake:

    • Bake for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.

    • Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.