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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!

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