Raspberry lemon muffins

Name: Raspberry lemon muffins
Prep time: 10 min
Cook time: 20 min
Total time: 5 min
Yield: Serves 12

Prep

10 min

Cook

20 min

Serves

Skill

Vegetarian

Prep

10 min

Cook

20 min

Serves

Skill

Entertaining Dairy and Lactose Free Picnics and Snacks Snacks and Slices So Good Almond and Coconut Milks

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

Nutrition per serving

Weight, measurement and temperature conversions

865 kJ

energy kj

4 g

protein

2 g

saturated fat

4 g

dietary fibre

29 g

carbohydrate

13 g

sugars

140 mg

sodium

Method

Preheat oven to 180*C.
Whisk together soy milk, lemon juice, lemon zest, olive oil and vanilla extract. Add bananas and mix until smooth
Add flour, brown sugar, baking powder, white chocolate and sea salt and fold until just combined
Fold in raspberries until just combined
Divide batter into lined tins and bake for 20-25 minutes until golden and cooked through

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