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.