Hi Fibre Blackberry and Lime Oat Crumble Muffins (Dairy Free)

You will need a muffin tray and 12 paper muffin cases.

Difficulty easy
Preparation Time (mins) 10
Cooking Time (mins) 25
Servings 12
    Oat Crumble
    • 100g Whites Organic Jumbo oats
    • 50g cup brown sugar
    • 25g flaked almonds
    • 40g pistachio nuts, chopped
    • 100g coconut yoghurt
    The Muffins
    • 275g self raising flour
    • 100g wholemeal flour
    • 10g baking powder
    • 150g brown sugar
    • 150g coconut oil, melted
    • 80g coconut yoghurt
    • 4 eggs, lightly whisked
    • The zest of 2 limes
    • 200g frozen blackberries

    Main Instructions
    1. Preheat oven to 180oC / (Fan 160oC) / Gas mark 4 and line the muffin tray with 12 paper cases.
    Oat Crumble Instructions
    1. In a large bowl, mix the oats, sugar, almonds, pistachios and coconut yoghurt together.
    The Muffins Instructions
    1. In a separate bowl, mix the flour, baking powder, sugar, oil, yoghurt, eggs, lime zest and blackberries together to a course batter.
    2. Spoon the batter evenly into the muffin cases and generously top with oat crumble.
    3. Bake in a hot oven for 25 minutes. Remove from the oven and set aside for 5 minutes before transferring to a wire rack to cool.
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