1. Preheat the oven to 180 c. Line a 12 hole (large sized) muffin tin with patty pans, or set aside a silicone tray if using one.
2. Begin by turning the rolled oats into a flour- you can easily grind the oats into a flour using a high speed blender or food processor for 30-60 seconds. Alternatively, use store bought oat flour (you will need to measure this in grams not cups, and you will need 240g oat flour). Set aside.
3. Into a large mixing bowl add coconut milk, vinegar, banana and coconut sugar. Use a stick blender or a whisk to combine well.
4. Add oat flour (reserve 1 Tbsp), almond meal, baking powder, salt and coconut to the bowl and, using a wooden spoon, mix well.
5. Remove frozen raspberries from the freezer and place into a separate bowl with the reserved 1 Tbsp oat flour. Mix to coat the berries, then add the berries to the mixing bowl and gently fold through just a few times. Over mixing will result in pink muffins, and no yummy berry chunks.
6. Spoon the batter evenly between the 12 patty pans and bake for 30 minutes, or until cooked when tested with a skewer. Allow muffins to cool for 5 minutes before transferring to a wire rack to cool completely.
To serve it is best to allow muffins to cool completely, as this provides a better texture when baking with oats. Store cooled muffins in an airtight container in the pantry for up to 3 days, or wrap individually and freeze for up to 1 months.
Pour the contents of the can of coconut milk into a bowl and whisk until uniform to ensure you are getting an even mixture of milk. The remaining 150ml of coconut milk can be stored in the fridge and added to a breakfast bowl, smoothies, soup or baking.
Recipe by @panaceas_pantry.