Serves: 10 Prep: 5 minutes Cook: 20 minutes

Ingredients:

1 cup almond meal
⅓ cup coconut sugar
2 scoops Noway Unflavoured
1 tsp cinnamon
1 tsp baking powder
Pinch of salt
2 eggs
¼ cup almond milk
½ cup natural peanut butter, smooth
1 tsp vanilla extract
50g choc chips or dark chocolate chopped

Method:

1. Preheat oven to 180C. Line/grease muffin tin.
2. In a large bowl combine almond meal, coconut sugar, Noway, cinnamon, baking powder, and salt.
3. In a separate bowl whisk eggs and almond milk together, add vanilla extract and peanut butter, combine until smooth and creamy.
4. Pour wet ingredients into dry mixture and stir well. Add chocolate and stir through.
5. Scoop ¼ cup of mixture into each muffin hole.
6. Bake for approximately 15-20 minutes or until golden and cooked through.

Optional:

Drizzle with extra peanut butter and coconut frosting.

For frosting:

½ cup coconut thickened cream
1 tbs maple syrup
1 tsp vanilla extract

Wanting another comforting cupcake treat? Have a go of this taste of Autumn delight

https://au.atpscience.com/blogs/recipes/pumpkin-spice-muffins