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Raspberry lemon muffins

Serves: 12
Prep: 10
Cook: 20

    A pink twist on a classic berry muffin, adding So Good Oat milk to the mix makes these muffins extra moist!

    Ingredients

    • 2 medium ripe bananas, mashed
    • 1 cup So Good OAT No Added Sugar
    • ¼ cup lemon juice
    • ½ tbsp lemon zest
    • ¼ cup extra virgin olive oil
    • 2 tsp vanilla extract
    • 2 cups plain wholemeal flour
    • ½ packed cup brown sugar
    • 3 tsp baking powder
    • ¼ cup dairy free white chocolate
    • ¼ tsp sea salt
    • 1½ cups fresh or frozen raspberries, plus more to add on top

    Method

    1. Step 1

      Preheat oven to 180*C.

    2. Step 2

      Whisk together soy milk, lemon juice, lemon zest, olive oil and vanilla extract. Add bananas and mix until smooth

    3. Step 3

      Add flour, brown sugar, baking powder, white chocolate and sea salt and fold until just combined

    4. Step 4

      Fold in raspberries until just combined

    5. Step 5

      Divide batter into lined tins and bake for 20-25 minutes until golden and cooked through

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