raspberry & white chocolate muffins
Directions
- 1Add all the wet ingredients to a mixing bowl and mix until well combined.
- 2Add oats, flour, and baking powder to the same bowl. Mix until just combined.
- 3Fold in the blueberries and dark chocolate chips.
- 4Divide mixture evenly among lined muffin tins (makes 8-10 muffins).
- 5Bake for 20 ess 25 minutes at 180 Hundred degrees Celsius until golden and set.
Ingredients
- 2 ripe bananas, mashed
- 2 eggs
- 60 ml maple syrup
- 40 ml olive oil
- 1 teaspoon @womensbest flat drops in vanilla
- 100 g rolled oats
- 120 g plain flour
- 1 TSP baking powder
- 100 g fresh raspberries
- 50 g white chocolate chunks
Equipment
mixing bowlmuffin tins
Tips
- Muffins will keep in the fridge for up to 3 days.
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