Nut butter muffins
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Nut butter muffins
Short on time and want something that is tasty and sweet… These Nut Butter Muffins are what you are looking for, gluten free and dairy free, no added sugar and really easy to make. The kids love them
SERVES:
6 large or 12 small
PREP TIME:
10 mins
COOK TIME:
20-25 mins
Ingredients
- 200g nut butter (of your choice)
- 40g dairy free spread
- 2 ripe bananas, chopped roughly
- 2 free range eggs
- 1 tablespoon honey
- 1 teaspoon baking powder
- 1 tablespoon carob powder
Method
- Heat oven to 180 ℃.
- Blend all the ingredients together in blender or food processor until they are really well combined.
- Place the mixture into greased muffin trays, 2 tablespoons for large muffins or 1 tablespoon for small muffins.
- Bake for 15-20 minutes or until skewer comes out clean.
- Take out of the oven and cool on a wire rack before removing the muffins from the trays.
- Serve warm or keep in an airtight container for later.
Inspiration
There is no need to defrost the muffins before putting them into the lunchbox. If you place it frozen in the lunch boxes that morning. They are always defrosted by morning tea time.
Dietary Requirements
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Soy Free | Vegetarian
Filed under
Gluten free, Dairy free, Sugar alternatives
