Raspberry & White Chocolate Muffins!

Raspberry & White Chocolate Muffins!

I originally made these for Mother’s Day this year over on my Instagram page but SO many of you have re-made them since then, as they’re so perfect for all occasions..!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⁣

𝐌𝐄𝐓𝐇𝐎𝐃⁣ 🥣 ⁣
⁣
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! ⁣
⁣

I really hope you enjoy this recipe! Do follow me on my Instagram @nicsnutrition and check out my healthy recipes guide for even more delicious bakes and meal ideas!

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