These muffins are bursting with chocolate chips and raspberries to start your day on the sweet side!
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I've really been getting into my breakfast muffins recently and I am loving how filling they are. Breakfast for me is tricky, I am a creature of habit and I love having my yoghurt bowl. So of course, I add my yoghurt to my muffins, break them up into pieces and it's like my yoghurt bowl got an upgrade!
Raspberries and chocolate chips are so divine, the raspberries are a little sharp but the sweetness of the chocolate cuts right through with the perfect balance. I also made these muffins with half oat flour for a little extra flavour and as we know are super healthy for you. I like to also make muffins as a grab-and-go breakfast option when I go into university, or they're a great snack to have handy in your bag when you're getting peckish, and they can even make a nice dessert.
Check out my other breakfast recipes for more inspiration!
Recipe
Prep: 15 minutes
Cook: 30 minutes
Serves: 12 muffins
Notes:
Ingredients
- 300g plain flour
- 200g oat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 250ml soya milk + 1 tsp apple cider vinegar
- 200ml maple syrup
- 60g butter melted
- 100g frozen raspberries
- 100g chocolate chips
Method
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- Preheat the oven to 170℃ and grease and line a 12-hole muffin tin.
- Make the oat flour by blending oats in a food processor or a blender, then add to a large bowl along with the plain flour, baking powder, baking soda and mix together.
- Mix together the soya milk, ACV and vanilla and leave to sit for a few minutes.
- Then add the milk mixture and the melted butter into the flour and stir together.
- Spoon about ¾ of a tablespoon into each muffin liner and then with the remaining batter, fold in the raspberries and chocolate chips. This stops them from sinking to the bottom.
- Fill each muffin liner with batter evenly until all used and then place in the oven to bake for about 30 minutes. If you have a fan oven, you may want to rotate the tray after 20 minutes to evenly bake the muffins.
- Once baked remove from the oven and place on a cooling rack and leave to cool in the tin before removing. Serve once cool or place in an airtight container to keep fresh. Best eaten within 5 days. Enjoy!
Christina
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