Almond Butter with Cashew and Maple Muffins

What you’ll need:

For the pancakes:

• 2 ripe bananas

• 3/4 cup oats

• 1/2 cup plain yoghurt

• 1/4 cup Fix & Fogg Almond Butter with Cashew and Maple

• 1/4 cup honey or maple syrup

• 1/4 cup milk of choice

• 2 large eggs

• 1 tsp vanilla

• 1 tsp baking soda

• 1/4 tsp salt

• 1 cup flour

• Frozen raspberries

Method:

1. Preheat oven to 180C (350F) and line a muffin tin with liners.

2. Place all of the ingredients except the flour in a large blender or food processor and blend until smooth.

3. Pour the batter into a bowl and gently fold through the flour until just combined.

4. Fill each muffin liner to approximately 2/3 of the way full. This should make 12 - 16 muffins.

5. Place 4 - 5 raspberries onto each muffin and press them in gently.

6. Bake the muffins for 18-20 mins or until a skewer comes out clean.

You can use any berries you would like (fresh or frozen). Store in an airtight container for up to 4 days.