Raspberry PB Muffins

Posted by Nick Sheridan on


  • 2 cups all-purpose flour
  • 1 cup nut milk
  • 1 tsp baking powder
  • 1 tsp. baking soda
  • 1/3 cup rice malt syrup
  • 1 tsp vanilla
  • Three tbs. olive oil
  • 1 tbsp 99th Monkey Salted Peanut Butter
  • 1/3 cup mixed berries



  1. Preheat over to 180°C and line a muffin tin with cupcake liners.
  2. Mix all the dry ingredients in a bowl.
  3. Add the wet ingredients into the bowl and stir until combined.
  4. Spoon 2 tablespoons of the mixture into each muffin tin and top and with raspberries and Salted Peanut Butter.
  5. Bake for 25-30 minutes, or until a toothpick comes out clean.


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