Vegan Raspberry White Chocolate Oat Muffins

If you like to bake (like I do), but don’t want to spend hours on a complicated recipe, then why not try these 100% vegan raspberry white chocolate oat muffins? You can literally prepare the mix in a blender and have it ready in less than 25 minutes

 

Makes 6 SERVINGS

Equipment needed: chopping board, knife, blender, muffing tin , saucepan, mixing bowl, wooden spoon

Total Time: 35 minutes

 

Ingredients: 

  • 65g raspberries
  • 85g vegan white chocolate
  • 1 large ripe banana, mashed (approx. 120g)
  • 60g oat milk or milk of choice
  • 140g plain flour (or gluten free/ swap with just oat flour if desired/ may vary results*)*
  • 90g oat flour or jumbo rolled oats (*or swap with gluten free oats*)
  • 1/2 Tbsp cider vinegar (alternatively, you can use lemon juice)
  • 2 tsp baking powder
  • 1 tsp soda bicarbonate

 

Method: 

  1. If you haven’t got oat flour already, simply coarsely blend then sift the oats in a blender & repeat with the plain flour if using any.
  2. In a saucepan, stir together the raspberries with 1 tsp cold water for just a couple minutes, until it creates a compote consistency. Remove & leave to cool to one side.
  3. Next, melt the white chocolate, either using a double boiler method, or for a few seconds in the microwave on a low/medium heat setting. Leave to one side to cool.
  4. In a blender, coarsely blend the dry ingredients first. Then pour the milk in, the cider vinegar, mashed banana and blend. Finally, pour in the melted white chocolate and the raspberry compote (leave a little to drizzle on top before baking if desired).
  5. Pour the batter into a 6x piece greased muffin baking tray (you can line it with muffin papers, but I just baked them without). Bake at 170C (340F) for 22-24 minutes. Remove and leave to cool on a wiring rack. Consume warm or cold. Add frosting if desired.