Serves: 8

Prep: 10 mins

Cook: 25 mins

Nutrition per serving:

288 kcals          11g Fats

41g Carbs          7g Protein

WHAT YOU NEED:

  • 1 1/2 cups (140g) rolled oats
  • 1 tsp. baking powder
  • 1/4 cup (60ml) honey
  • 1 egg
  • 1 cup (235ml) almond milk
  • 1/2 cup (120g) natural peanut butter
  • 8 tsp. raspberry jam

WHAT YOU NEED TO DO:

Heat the oven to 350°F (180C). Line a muffin tray parchment with muffin liners.

 In a large bowl mix all ingredients, apart from the jam into the muffin liners.

 Bake for 20-25 minutes, until lightly golden. Cool completely before storing.

 Store in a sealed container at room temperature for up to 4 days or freeze for up to 3 months.

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