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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


  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. 

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