Dessertsdeliciouslyella
Raspberry & Stem Ginger Muffins
These soft, fluffy muffins are packed with juicy raspberries, zingy ginger and jumbo oats. They’re simple to make and perfect for lunchboxes, teatime or an on-the-go snack.
👥 12 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 160°C fan / 350°F. Line a 12-hole muffin tray with muffin cases.
2
Place the oats, flour, ground almonds, ground cinnamon, bicarbonate of soda, chia seeds and salt into a large bowl. Mix well until combined.
ground almonds3.5 ozsmall handful of flaked almondsground cinnamon1 teaspoonbicarbonate of soda1 teaspoonchia seeds1 tablespoon
3
In a jug, whisk together the soya milk, maple syrup and coconut oil. Pour the wet ingredients into the dry ingredients and fold gently until just combined. Fold through the raspberries and stem ginger, being careful not to overmix.
coconut oil1.8 ozstem ginger1.8 oz
4
Divide the batter evenly between the muffin cases, then top each muffin with a raspberry. Sprinkle over the flaked almonds.
ground almonds3.5 ozsmall handful of flaked almonds
5
Bake for 25–⏱️ 30 minutes, until golden and firm to the touch. Leave to cool slightly before serving.
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