Immerse yourself in the symphony of flavours as sweet raspberries intertwine with hearty oats and fragrant vanilla. Whether you savour them warm or cool, these muffins promise a delightful experience

Ingredients:

For the oat milk and pulp

• 1 pitted date
• 1.5 scoops of oats

For the muffins:

• 150g plain flour
• 25g oat pulp (after processed by Milky Plant)
• 1 1/4 tsp baking powder
• A pinch of salt
• 75g brown sugar
• 120ml oat milk (freshly made with Milky Plant)
• 40ml oil
• 1/2 tsp vanilla
• 160g raspberries
• Demerara sugar (optional)

• Preheat the oven to 180C/350F.
• Line muffin tin with 6 muffin cases.
• Mix the flour, baking powder and salt in a large bowl.
• Separately, combine the oat pulp, brown sugar, oat milk, oil and vanilla.
• Pour wet mixture into dry and mix until just incorporated.
• Fold in most of the raspberries, saving some to decorate the top.
• Scoop the muffin mixture into the prepared tin.
• Stud with additional raspberries and sprinkle with some Demerara sugar for extra crunch if desired.
• Bake for 20-25 minutes until golden and springy.
• Let cool in tin a few minutes (until cool enough to handle), then remove to a rack to cool completely. Delicious warm or cool.
• Eat within two days.

Raspberry Oat Muffins Recipe Video