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 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.