Blueberry Almond Butter Muffins

Blueberry Almond Butter Muffins

This is a brilliant muffin recipe to have up your sleeve. Packed with plant-based protein, these tasty muffins are a great snack to have on a walk or in a lunch box. They're topped with a trail mix, which you can make double of and bake it like you would granola, eat it raw over yoghurt, or simply keep a jar of it on hand as a delicious, healthy snack. If you want a gluten-free recipe, we recommend you use a gluten-free oat flour.

Makes: 12 muffins 

Ingredients: 

For the muffins: 

  • 200g spelt flour or oat flour 
  • 100g sugar of your choice (we went for coconut sugar) 
  • 2 teaspoons baking powder 
  • ½ teaspoon of salt 
  • 150g blueberries 
  • 100g melted coconut oil 
  • 2 tablespoons of Pip & Nut Blueberry Muffin Almond Butter (if you don’t have this, any of our nut butters would work)
  • 170ml almond milk 
  • 1 teaspoon of vanilla bean paste 

For the trail mix: 

  • 100g of mixed nuts, such as almonds, pecans and walnuts 
  • 25g toasted banana chips 
  • 25g cacao nibs 
  • 25g of raisins 

Method 

Preheat the oven to 180C. Line a muffin tray with cupcake cases and set aside for later. 

Start by making the trail mix. Roughly chop all the ingredients together and put in a mixing bowl. 

In a medium mixing bowl, whisk together the flour, sugar and baking powder. Toss the blueberries into the flour mix and keep to one side.

In a small bowl, whisk together the melted coconut oil, blueberry almond butter, almond milk, and vanilla bean paste. Add the wet mixture into the flour and stir lightly until just combined. Fold through half the trail mix. 

Equally, spoon the mixture into 12 cupcake cases and top with the remaining trail mix. 

Place in the preheated oven and bake for about 18-20 minutes, or until a toothpick inserted into the centre comes out clean. Remove from the oven and allow to cool on a wire rack. Although we love eating them warm with an extra drizzle of almond butter

Pip’s Top Tip: Remember to give your nut butter a good stir before using it, as the oils can naturally separate. This is because there is no palm oil in any of our nut butters, which is often added to stop this natural separation.