Raspberry Protein Muffins


Serves 5


70g rolled oats (processed in a food processor into a flour)

30g rolled oats

20g self-raising flour

100g Nush Raspberry Almond M.lk Yog

35g vanilla protein powder

80g fresh raspberries

15g desiccated coconut

2 tsp. baking powder

80ml unsweetened almond m.lk

15g maple syrup (replace with more almond m.lk if you don’t have that much of a sweet tooth!)


Pre-heat oven to 180 degrees and prepare your muffin tray by lining with muffin cases.

Combine the processed oats, raspberries, rolled oats, self-raising flour, protein powder, desiccated coconut and baking powder in a bowl.

Add the Nush Raspberry Almond M.lk Yog, almond m.lk and maple syrup and then add to dry ingredients. Mix well.

Pour the mixture into 5 muffin trays. Bake the raspberry protein muffins for 25 minutes or until cooked in the centre. Once cooked, remove from the oven and allow to cool.

Serve with more Nush Raspberry Almond M.lk Yog and fresh raspberries.