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 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.
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.
Preheat oven to 180°C (350°F).
Line your muffin pan with paper or silicone baking cups, otherwise everything will stick.
In a bowl, combine the following ingredients: date puree, unsweetened raspberry applesauce, eggs (or vegan egg), and milk (or plant-based beverage).
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.
Mix in the following ingredients: baking powder, salt, ground flaxseeds.
Add the oat flour, quick cooking oats, unsweetened shredded coconut, fresh or frozen raspberries and 70% dark chocolate chips, and mix well.
Spoon the batter into the muffin cups and, if you want, let your imagination go wild for the garnish.
Bake for 30 minutes at 350°F.
They taste of heaven, happiness and love. (Believe me!)