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NUT BUTTER MUFFINS

SERVES: 8-10

INGREDIENTS

FOR THE CUPCAKE

2 cups Almond Meal

½ cup Tapioca Flour

½ cup Coconut Flour

¾ cup Coconut Sugar

2 tsp Baking Powder

2 tsp Vanilla Bean Powder or Extract

½ cup Almond Milk

2 Chia Eggs

¼ cup Olive or Coconut Oil

FOR THE ICING

25 grams Nuzest Smooth Vanilla Clean Lean Protein

1 cup Nut Butter - We used Almond Butter

1-2 tsp Cinnamon

To taste Maple Syrup

Dash of Almond Milk

METHOD

1. Preheat oven to 180C and line a muffin tin with muffin cases
   
   
2. Place all of the ingredients for the cupcakes into a food processor and mix until well combined
   
   
3. Divide mixture evenly into the muffin cases and place in the oven to cook for or until golden brown
   
   
4. While the muffins are cooking, prepare the icing
   
   
5. Add the Nut Butter, Nuzest Smooth Vanilla Clean Lean Protein, Cinnamon and a dash of Milk to a small bowl
   
   
6. Mix with a spoon, adding more Milk to the mixture until you achieve your desired icing consistency
   
   
7. Taste and sweeten with Maple Syrup, mixing again to combine
   
   
8. Once cooked, remove muffins from the oven and allow to cool to room temperature on the bench
   
   
9. Once the muffins are completely cool, top with icing and your choice of berries and chocolate