There's something about homemade Raspberry Muffins that makes busy mornings and slower afternoons feel a little more wholesome. These soft, fruity muffins are nourishing, filling, simple to make, and perfect with a cuppa or enjoyed as a breakfast on the go.
Ingredients
- 1 banana mashed
- 2 eggs
- 80g maple syrup (optional)
- 120ml unsweetened almond milk
- 160g oats
- 80g Raspberry Wholefood Nutrition
- 1 tsp baking powder
- Pinch of salt
- 2 tbsp Greek yoghurt
- 200g frozen raspberries, thawed
Method
- Mash the banana and mis together with the eggs
- Add the remaining ingredients (except for the raspberries) and stir until combined
- Fold through the thawed raspberries gently
- Divide into a muffin tray and bake at 180°C for 25 minutes
- Leave to cool completely before storing in an airtight container. They keep well for 3-4 days
