CHOCOLATE PEANUT BUTTER RASPBERRY MUFFINS

Makes: 12 medium muffins

Time: 10 mins make, 20 mins bake

INGREDIENTS:

• 2 medium-sized bananas
• 1/2 cup of peanut butter (or cashew or almond)
• 3/4 cup almond milk
• 2 Tbsp rice malt syrup or maple syrup
• 1/4 cup  Purecoco coconut oil
• 1/2 cup Purecoco cacao powder
• 1/2 cup brown rice flour
• 1/2 cup tapioca flour
• 3/4 cup almond flour
• 2 tsp baking soda
• pinch of salt
• 1 cup frozen raspberries
• cacao nibs or chopped chocolate to top

DIRECTIONS:

1. Preheat the oven to 180 and grease a muffin tin with coconut oil.
2. In a food processor, put bananas, peanut butter, almond milk, rice malt syrup, oil, and cacao powder. Process until smooth.
3. Add flours, baking soda, and salt. Process again.
4. Remove blade from food processor and stir through frozen raspberries.
5. Fill the muffin tins with the mixture and then top with cacao nibs.
6. Cook for 20 minutes or until tops spring back

Enjoy fresh out of the oven or keep in an airtight container for 2-3 days.

Recipe from Nicky Skinner at:

https://lunchboxinc.co.nz

https://www.instagram.com/nicky.skinner/