• Preparation
    15 minutes

  • Cooking
    30 minutes

  • Power
    350°F (180°C)

  • Quantity
    12 muffins

Oh! Bomba Rosaaa, the muffin(Raspberry, coconut and chocolate)

The best wholesome oatmeal, chocolate and raspberry muffins in the world. They can only be described as exploding BOMBS of happiness! BOOM! I’m not kidding, believe me.

With NO REFINED SUGAR or added fat, and sweetened with date puree, they’re so delicious it’s hard to believe they’re actually HEALTHY. And it’s so easy to make a GLUTEN-FREE and DAIRY-FREE (as well as vegan) version. Yippee! They’re a pure delight and a distant relative of the Bomba Rosa cookie family. Will you be able to resist the temptation of baking a batch of these muffins? By the way, they’re my daughter Antoinette’s all-time favourite.

SOURCE OF springtime freshness and intense choco raspberry flavour. Yumski!


  1. Preheat oven to 180°C (350°F).

  2. Line your muffin pan with paper or silicone baking cups, otherwise everything will stick.

  3. In a bowl, combine all the ingredients from Section 01.

  4. If you’re making the vegan version: how do you make 100 g of vegan egg? Put 2 tablespoons of chia or flax seeds (ground or whole) into 1/3 cup of water. Wait until the mixture thickens and then stir into the muffin batter when it’s time to add the eggs.

  5. Mix in the ingredients from Section 02.

  6. Add the ingredients from Section 03 and stir well.

  7. Spoon the batter into the muffin cups and, if you want, let your imagination go wild for the garnish.

  8. Bake for 30 minutes at 350°F.

  9. They taste of heaven, happiness and love. (Believe me!)

Storage (in a airtight container)

  • Five days on the counter
  • A good week and a half in the fridge
  • Three months in the freezer


The Oh! Bomba Rosaaa, the muffin, is the ultimate in healthy muffins. Super easy to make, they will gradually suffuse your entire kitchen with a wonderfully sweet and intoxicating aroma while they’re baking. They’re almost impossible to resist.

As I said earlier, this muffin recipe is (BY FAR) my daughter Antoinette’s favourite and I’m telling you, she tastes loads of muffins and cookies at home. Enjoy! I’m sure they’ll be a crowd pleaser as well as the talk of the town.

*** By the way, this recipe is incredibly scrumptious if you use my vanilla or chocolate date puree.

Stay strong! Everything will be all right!


Section 01

  • 150 g (½ cup) Madame Labriski date puree

  • 100 g (⅓ cup) unsweetened raspberry applesauce

  • 100 g (2) eggs (or vegan egg)*

  • 115 g (½ cup) milk (or plant-based beverage)

Section 02

  • 15 ml (1 tbsp.) baking powder

  • Pinch of salt

  • 15 g (2 tbsp.) ground flaxseeds

Section 03

  • 180 g (1½ cups) oat flour (or spelt or gluten-free flour)

  • 25 g (¼ cup) quick cooking oats

  • 25 g (¼ cup) unsweetened shredded coconut

  • 80 g (½ cup) fresh or frozen raspberries

  • 50 g (¼ cup) 70% dark chocolate chips


  • 12 raspberries and a little coconut


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