This version of our simple oat muffins replaces some of the flour and oats with ground almonds for a richer and more fragrant flavour. We love the combination of raspberries and almonds but any type of berry would also work well.
Soya milk is our plant-based milk of choice for baking due to its higher protein content, producing a sturdier crumb. However, this recipe will also work with oat or almond milk. These muffins are at their best on the day they are made. If eating the following day, place in an oven at 180°C / 160°C fan / 350°F for 5–6 minutes to warm. These muffins also freeze well.
