Almond Butter with Cashew and Maple Muffins
What you’ll need:
For the pancakes:
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2 ripe bananas
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3/4 cup oats
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1/2 cup plain yoghurt
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1/4 cup honey or maple syrup
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1/4 cup milk of choice
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2 large eggs
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1 tsp vanilla
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1 tsp baking soda
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1/4 tsp salt
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1 cup flour
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Frozen raspberries
Method:
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Preheat oven to 180C (350F) and line a muffin tin with liners.
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Place all of the ingredients except the flour in a large blender or food processor and blend until smooth.
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Pour the batter into a bowl and gently fold through the flour until just combined.
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Fill each muffin liner to approximately 2/3 of the way full. This should make 12 - 16 muffins.
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Place 4 - 5 raspberries onto each muffin and press them in gently.
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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.