Preheat your oven to 170°C (fan) and line a 12-hole muffin tray with cases.
In a large bowl, whisk together the Nush Raspberry Yog, maple syrup, plant drink, vanilla, and apple cider vinegar until smooth.
In a separate bowl, combine the ground almonds, oats, flour, baking powder, bicarb, and salt.
Pour the wet ingredients into the dry and fold together gently until just combined – don’t over mix.
Gently fold in the raspberries and chocolate chips.
Divide the batter between the muffin cases and bake for 28–32 minutes, or until risen, golden, and a skewer comes out clean.
Allow to cool for 10–15 minutes before enjoying.
Optional: top with a little extra yog and berries when serving.
