Raspberry & Dark Chocolate Breakfast Muffins
Makes: 12 muffins
Prep time: 10 mins
Cook time: 25–30 mins
Total time: 35–40 mins
Ingredients
300g Nush Raspberry Protein Yog
80ml maple syrup
60ml plant drink (e.g. oat, almond)
50g ground almonds
100g porridge oats
100g wholewheat flour (or plain)
1 tsp baking powder
1 tsp bicarbonate of soda
Pinch of salt
1 tbsp apple cider vinegar (for lift)
1 tsp vanilla extract
100g fresh or frozen raspberries
60g dark chocolate chips or chopped chocolate (dairy-free)
Method
Preheat your oven to 170°C (fan) and line a 12-hole muffin tray with cases.
In a large bowl, whisk together the Nush Raspberry Yog, maple syrup, plant drink, vanilla, and apple cider vinegar until smooth.
In a separate bowl, combine the ground almonds, oats, flour, baking powder, bicarb, and salt.
Pour the wet ingredients into the dry and fold together gently until just combined – don’t over mix.
Gently fold in the raspberries and chocolate chips.
Divide the batter between the muffin cases and bake for 28–32 minutes, or until risen, golden, and a skewer comes out clean.
Allow to cool for 10–15 minutes before enjoying. Optional: top with a little extra yog and berries when serving.