3/4 cup oat flour (finely ground oats)
3/4 white flour
1 + 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
pinch of salt
3/4 cup apple sauce
1 cup of plant-based milk
1 + 1/2 Tbsp maple syrup
1/2 cup brown sugar.
1 cup of raspberries
2 bars of the chocolate yogi 'happy thoughts' mylk chocolate
Rreheat oven to 180 degrees.
Mix all dry ingredients in a large bowl, apart from the brown sugar. Then set aside.
In another smaller bowl mix all wet ingredients and brown sugar.
Fold in raspberries.
Fill muffin moulds / tins 3/4 of the way.
Add mylk chocolate on top and extra raspberries.
Bake for 15-20 minutes.
- They are best stored in the fridge as they are quite moist.
- You are able to add less, or more raspberries