makes 4

35 minutes


  • 80g oat flour ⁠(blitz porridge oats in a blender)⁠
  • 1 1/2 tsp baking powder
  • 50g Sweet Freedom CHOC SHOT Mint
  • 100ml plant based milk
  • CHOC SHOT Mint plus fresh mint leaves, for decorating


  1. Preheat oven to 170C and lightly grease a muffin tray. ⁠
  2. Combine all muffin ingredients in a large bowl. ⁠
  3. Spoon the batter into the muffin tray. ⁠
  4. Bake for around 25 mins until firm to the touch. ⁠
  5. Allow to cool in the tray for 10 mins before placing on a cooling rack.⁠
  6. Once cool ice with CHOC SHOT Mint and fresh mint leaves.

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