Raspberry Muffins

I make a weekly batch of these muffins as they are yummy and great to freeze for a quick and easy snack.

They do contain sugar but do not have any artificial colourings or hydrogenated fats like store-bought packaged biscuits and pastries.

Hydrogenated fats or trans fas are bad fats. Hydrogenation is a process that turns healthy oils into solids and can be found in deep-fried foods, cakes and biscuits, pastries and pies. They raise your cholesterol and your risk of heart disease.



  • 2 cups whole grain flour

  • 3 tsp baking powder

  • 1/2 cup castor sugar

  • 1/2 cup oats

  • 1 egg

  • 1 tbs honey

  • 1 1/4 cup buttermilk

  • 1/3 cup olive oil or coconut oil

  • 1 tsp vanilla extract

  • 1 cup of frozen raspberries


Heat oven to 160 degrees fan-forced.

Combine all dry ingredients in a bowl.

In a separate bowl combine milk, egg, honey, oil and vanilla extract.

Add the wet ingredients to the dry and mix through.

Add raspberries and fold till just combined.

Spoon into pre-greased 12 hole muffin tray.

You can add some extra oats and drizzle some honey to the top of the muffins.

Bake for about 25 minutes until cooked through.