RASPBERRY AND VANILLA MUFFINS
2 x cups oats
1 x tsp vanilla essence
1 x tsp cinnamon
2 x tbs vanilla protein powder (optional)
1 x egg
2 x tbs melted coconut oil (or butter)
1/2 - 3/4 x cup milk
2 x tbs honey
2 x tbs brown sugar
1 x pinch bicarb soda
1 x cup frozen raspberries (or mixed berries)
1 x cup white chocolate chips (optional)
Preheat the oven to 180 degrees, and line a muffin tray with patty pans (or grease with butter or olive oil).
Add all the ingredients, apart from the berries and chocolate to a food processor, and blend until it’s all combined together.
If the mixture is too dry, add more milk, if it’s too runny, add more oats. If it seems to runny right away, let it sit for a bit as the oats will absorb some of the liquid.
Add the berries and chocolate if you’re using it to the mixture and either blend it for a couple of second if you don’t want chunks, or stir them through with a spoon if you do.
Pour the mixture into the muffin tray, so the mixture fills to around the 3/4 line of each muffin, the place the tray in the oven.
Let the muffins cook for 20-25 mins, or until the tops start to brown.
Remove from the oven and let the muffins cool slightly before transferring them onto a cooling rack, to let them cool completely.
Either store your muffins in a container in the fridge, or in the pantry, depending on whether you like eating them cold or room temperature (I prefer room temp!!!).
You can also freeze the muffins if you want them for longer keeping, which you can defrost in the microwave or oven when you’re ready to eat it!