Raspberry Protein Muffins


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 almond yog, almond milk and maple syrup and 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 raspberry almond yog and fresh raspberries


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

30g rolled oats

20g self-raising flour

100g natural almond yog

35g vanilla protein powder

80g fresh raspberries

15g desiccated coconut

2 tsp. baking powder

80ml unsweetened almond milk

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