CHOC NUT BUTTER MUFFINS

Snacks

Sweets

Try with your favourite f&f nut butter!

Vegan friendly

Vegetarian

WHAT YOU'LL NEED

Wet mix

1 cup coconut yoghurt
1/2 cup Fix & Fogg Choc Nut Butter
1/4 cup coconut oil (melted)
1 tsp vanilla essence
1/4 cup maple syrup

Dry mix

1 ½ cups flour
2 tbsp cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup oat milk
Toppings: frozen raspberries, chocolate drizzle

METHOD

Preheat the oven to 180C and grease a muffin tray with coconut oil. In a large bowl, mix the wet ingredients together until well combined.
Sift in flour, cocoa powder, baking soda and a pinch of salt. Fold together, adding in oat milk.
Scoop into muffin tray 1 tbsp at a time. Top with frozen raspberries and place in the oven to bake for 15 minutes.
Once cooled, drizzle with melted dark chocolate, top with more raspberries and serve.

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