
Peanut butter & Raspberry Ripple Muffins
Prep Time:
10 Minutes
Cook Time:
25-30 Minutes
Serves:
8 Muffins
Level:
About the Recipe
What’s not to love! Bursts of juicy raspberries - hello!
And lots of them.
Great for lunchboxes, breaky, brunch & when your hangry!
✨Grain free, dairy free, gluten free & refined sugar free. Follow @hopeandsaute for more nourishing recipes.

Ingredients
1 small ripe banana mashed
1/4 cup olive or coconut oil
1/4 cup peanut butter @picspeanutbutter
1/2 cup maple syrup
2 eggs
1 cup frozen raspberries @serious.organic
1 cup buckwheat flour
1 cup almond meal/flour
2 tsp baking powder
Preparation
Preheat over to 180c Fan bake.
Mix all the wet ingredients (except raspberries) together in a bowl. Then add your dry ingredients .
Mix until all combined then fold through the raspberries. Dollap mixture into 8 muffins cases.
Bake 180c for 25-30 mins until cooked all the way through.
Yum!

