Almond Butter and Raspberry Muffins

These muffin are so soft and fluffy with just the right amount of tang from the raspberry. You can eat these as a ‘On-The-Go’ breakfast or serve with a blob of yoghurt for a magical desert combination!

What you need:

(Makes 8 Muffins)FullSizeRender.jpeg

  • 100g Ground almonds
  • 100g Oat Flour
  • 2 tablespoons coconut sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla essence
  • 4 tablespoons almond butter (plus a little more to decorate)
  • 125ml Almond milk
  • 100g Raspberries (plus 8 more to decorate)

 

What you need to do:

  • Preheat the oven to 180 degrees ° or gas mark 5 and line a muffin tray with 8 muffin cases.
  • Add all of the ingredients (excluding the raspberries) into a bowl and mix until everything is thoroughly combined.
  • Add in the raspberries and stir gently, ensuring that you don’t break them up.
  • Spoon the mixture evenly into the muffin cases and bake in the oven for 45 minutes until they are firm and golden.
  • Leave them to cool and then put a small blob of nut butter and a raspberry on top of each muffin to make them look irresistible!
  • NOTE – These are best served warm as the almond butter is all gooey!

 

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