Chocolate Peanut Butter & Raspberry Muffins
Servings Prep Time
10muffins 10 minutes
Cook Time
20 minutes
Servings Prep Time
10muffins 10 minutes
Cook Time
20 minutes
Instructions
  1. Preheat the oven to 180 and grease a muffin tin with coconut oil.
  2. In a food processor, put bananas, peanut butter, almond milk, maple syrup, oil, and cacao powder. Process until smooth.
  3. Add flours, baking soda, and salt. Process again.
  4. Remove blade from food processor and stir through frozen raspberries.
  5. Fill the muffin tins with the mixture and then top with cacao nibs.
  6. Cook for 20 minutes or until tops spring back.
Recipe Notes

Enjoy fresh out of the oven or keep in an airtight container for 2-3 days.