As you know I LOVE peanut butter and almond butter and love to bake and make new creations. I have been looking and experimenting with breakfast in the go recipes because although I love my muffins from the coffee shop my wallet is not loving them as much :/ . I found this recipe via Instagram from someone I follow that endorses nuts n more products. I already bake and cook with their products but this recipe was another excuse
To use the powder which I tend to use less of compared to the actual nut butters. Head over to http://chefmiami.com/recipe/chef-miami-blondie-peanut-apple/
for the original recipe. I have added raspberries and the maple powder vs plain. I also baked the batter in mini muffin tins instead of a loaf pan so I can freeze them and take them in the go easier . Enjoy!!
Apple raspberry peanut butter mini muffins
1 chopped apple (with or without skin)
½ half cup of raspberries (fresh or frozen-if frozen let thaw out a bit until softer)
2 cups almond flour
1 tsp baking powder
1/2 cup milk
1/4 cup nuts n’ more maple peanut butter powder
1 scoop vanilla protein powder (optional)
3 egg whites
Preheat oven to 350 F. Spray a loaf pan /or line mini muffin pan with liners. Chop apple.
In a bowl combine almond flour, baking powder, peanut butter powder and protein powder.
Add milk and egg whites. Combine until well mix.
Add chopped apples and raspberries and mix until just combined.
Evenly pour batter into the loaf pan or into the muffin tin. Bake for 30 minutes (if loaf pan if mini muffin tin 15-25 mins until tops is golden brown and middle is cooked) .
Enjoy maybe topped with some more nuts n’ more peanut butter and ice cream :)