Raspberry lemon muffins

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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!
  • 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

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

Nutrition Information