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60g Mornflake Oatbran (plus extra for sprinkling)

120g ground almonds

200g gluten free plain flour

2 tsp baking powder

2 tsp almond extract

200ml Grade A maple syrup

350ml unsweetened almond milk

1.5 tbsp apple cider vinegar

150g raspberries (about 3 per muffin)

Handful of flaked almonds


Pre-heat the oven to 160°C.

Pour the unsweetened almond milk into a bowl and add the apple cider vinegar, stir and set to one side for 10 to 15 minutes, until the almond milk curdles.

Put the muffin cases into a 12 hole muffin tin.

Sieve the flour into a large mixing bowl, then add the ground almonds, oatbran and baking powder. Stir and now add the almond extract, maple syrup and buttermilk, stir well until all the ingredients have combined.

Use a ladle to evenly distribute the mixture between the cases, add 3 raspberries to the top of each muffin before sprinkling with flaked almonds and oatbran. Place in the centre of the oven and bake for 30 minutes, until golden and springy to touch.

Remove from the oven and allow the muffins to cool slightly in the tin before removing and placing on a wire cooling rack.

Store in an airtight container for up to 3 days.

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