makes 4

45 minutes


  • 80g oat flour ⁠(blitz porridge oats in a blender)⁠
  • 1 1/2 tsp baking powder
  • 50g Sweet Freedom CHOC SHOT Orange Spice
  • 100ml plant based milk⁠

For icing

  • CHOC SHOT Orange Spice for icing + zest from 1/2 orange for sprinkles


  1. Preheat oven to 170 degrees 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 minutes until firm to the touch.
  5. Allow to cool in the tray for 10 minutes before placing on a cooling rack.⁠
  6. When completely cool, ice with CHOC SHOT Orange Spice and orange zest. 

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