Almond butter and jam breakfast muffins

We love these muffins. Mr 2 and I throw them together in about a minute, jump in the shower and by the time we are done the muffins are ready.

Yesterday we spent the day at Rangitoto Island. We whipped up a batch of muffins in the morning and they kept us going for a long time. I was impressed with the amount of walking Mr 2 did. We walked from Rangitoto wharf via the coastal track to Mackenzie Bay, then up to the summit and back down to Rangitoto wharf via the lava caves. He probably did about half of it. Fortunately we had him in the Tula for the other half!

This is the first recipe I have created that I have shared with anyone other than family, so I'm a little nervous. I hope you like it!

Recipe:

(makes 6 muffins)

150g oats

1.5 teaspoon baking powder

pinch Himalayan salt

2 tablespoons honey

1 tbsp lemon juice

85g milk (we use rice milk)

30g sliced almonds

2 tbsp almond butter

1 tbsp coconut oil

1 egg

6 teaspoons fruit spread/jam (we like St Dalfour strawberry)

Preheat oven to 180°C.

Add oats to TM. Place measuring cup on. Blend 5 sec sp 9.

Add salt, honey, lemon juice, milk, sliced almonds, almond butter, coconut oil, and egg.

Combine 5 sec sp 5. 

Spoon half the mixture into 6 muffin cases. Add a teaspoon of fruit spread/jam to each one. Top with remaining mix.

Bake 15 min or until tops are lightly browned.

Enjoy!