Raspberry Oat Muffins

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

Nutritional Values

*per serving

Energy 247 kcal
Fat 8.0 g
Carbohydrates 30.6 g
Fibre 3.6 g
Protein 3.5 g

*values are estimated and subject to change


For the oat milk and pulp

  • 1 pitted date
  • 75ml 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

Back to blog
Get Your Own Milky Plant Set!

Get Your Own Milky Plant Set!

Make plant-based milk in minutes without the fuss, with no additives, and no mess!