Blog

Ingredients:

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

1/4 nutmeg

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

Steps:

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.

Notes:

• They are best stored in the fridge as they are quite moist.
• You are able to add less, or more raspberries