I originally made these for Mother’s Day this year over on my Instagram page but SO many of you have re-made them since then, as they’re so perfect for all occasions..!
🙌🏻 These muffins are also made with light in colour olive oil which has a slightly milder taste to regular olive oil which is perfect to use as a substitute to butter as a healthy fats swap, and they’re much lower in sugar in comparison traditional muffins too.
Please do let me know if you give them a go and tag me in your creations – it really does make my day!
𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒 (Makes 12-14)👩🏻🍳
✔️ 200g self-raising flour
✔️ 150g yoghurt
✔️ 80g fresh or frozen raspberries (+ a small handful to top)
✔️ 60g white chocolate chips (+ a small handful to top)
✔️ 60ml milk
✔️ 80g caster sugar
✔️ 50g oats (+ a small handful to top)
✔️ 50ml light olive oil
✔️ 50ml maple syrup
✔️ 2 medium eggs
✔️ 1 tsp baking powder
✔️ 1 tsp vanilla extract
✔️ ½ tsp salt
1️⃣ First, preheat your oven to 180°C and line a muffin tray with cupcake cases.
2️⃣ In a large bowl, add the flour, caster sugar, oats, baking powder and salt and stir to combine.
3️⃣ In a separate bowl, add the yoghurt, milk, olive oil, maple syrup, eggs and vanilla extract and mix through until it forms a smooth mixture.
4️⃣ Pour the wet mix into the dry and mix through until smooth. Add the chocolate chips, mix again and then carefully fold in the raspberries which will create a bit of a swirl effect throughout the mix if you use frozen!
5️⃣ Spoon the mixture into the muffin cases, and then add a pinch of oats, white chocolate chips and raspberries to each one to top.
6️⃣ Bake in the oven for 20-25 minutes until golden on top & a skewer comes out clean when inserted. Leave to cool before tucking in & enjoy!