makes 12

35 minutes


  • 300g oat flour (blended oats)
  • 65g ground almonds⁠ (almond flour)
  • 1 tsp baking powder
  • 270g plant based milk
  • 2 tbsp lemon juice
  • 1 lemon⁠ (zested)
  • 3 tbsp melted coconut oil
  • 90g Sweet Freedom LIGHT SYRUP
  • 150g raspberries


  1. Preheat the oven to 170°C.⁠
  2. In a large bowl, sift together all the dry ingredients.⁠
  3. In a medium bowl, whisk together all the wet ingredients.⁠
  4. Add the wet ingredients to dry the ingredients. Whisk until just incorporated, making sure no flour patches remain and gently fold in the raspberries.⁠
  5. Pour batter evenly into a muffin pan filling each mould three quarters full.⁠
  6. Bake for 20 - 30 minutes or until golden and cooked through.⁠
  7. Leave to cool then enjoy.

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