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
- 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
