Soft fluffy muffins with tart raspberries and smooth white chocolate. A never to old combination of flavours. You can skip the white chocolate for a lighter option or leave as a healthier indulgence. These muffins keep well and are great for your lunches.
1 cup wholegrain oats
1 1/2 cups organic regular, spelt or gluten free flour
1 tsp baking powder
1 tsp baking soda
3/4 cups coconut, rapadura or any other unrefined sugar of your choice
1 cup milk ( raw or plant based milk )
1/2 cup yoghurt
1/3 cup melted coconut oil
1 cup frozen raspberries
1/2 cup chopped into large chunks white chocolate (optional, replace with extra lemon zest )
Zest of one lemon
Preheat oven to 180°C
Combine your dry ingredients in a bowl with a whisk then make a well. Pour in your melted coconut oil, zest, milk and yoghurt. Fold together until only just incorporated, The mixture should be at a consistency that it will slide off a spoon easily, add more milk if needed . Add your white chocolate then fold a couple more times.
Pour evenly into lined muffin trays and lightly press a couple of berries into the top of every muffin then bake for 20-25 minutes at fan bake or until a skewer inserted comes out clean
Dust with un-refined icing sugar once cooled