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Banana and nut muffins

Preheat oven to 160 degrees celsius

375 grams (12 oz) gluten free flour
250 grams (80z) peanut butter (no added salt or sugar)
2 eggs
2 tablespoons of honey
4 tablespoons vegetable oil
1 teaspoon of gluten free baking powder
1 teaspoon of baking soda
1 teaspoon pure vanilla extract

Mix all the ingredients together in a large bowl until well combined and divide mixture between 20-24 individual cake/muffin cases, or muffin moulds

Bake in the centre of the oven for 15-20 minutes until they have risen and springbuck when pressed with a finger tip. Insert a knife into one of the muffins and if it comes out clean they are cooked. Remove from the oven and allow to cool.

These can be stored in the refrigerator for up to 3 days and in a freezer for up to 3 months

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