Peanut Butter & Raspberry Breakfast Muffins


• 120g fresh Raspberries
• 125g Oatmeal
• 250g Flour
• 1 table spoon of baking powder
• 1 teaspoon of Baking soda
• ½ teaspoon of salt
• 370mls of Milk
• 90g Honey
• 70g Lifeforce Peanut Butter
• 1 Egg
• 2 Ripe Bananas̥
• 70g lemon curd


Preheat oven 190°c /375°f/ Gas mark 5. Grease a 12-standard muffin tin, or line with paper cases.

Sieve Flour, baking powder, baking soda, salt in large bowl and mix.

Put the oatmeal and milk in a bowl, stir and leave to sit for 2-5 minutes.

Add bananas, peanut butter, lemon curd, egg, honey in a blender and mix until smooth.

Make a well in the flour mixture and add in the oatmeal & the wet ingredient and mix until all ingredients are combined. Do not overmix should be slightly lumpy.

Spoon the muffin mixture into the muffin tray a little trick is use an ice cream scoop.

Bake for 20-25 minutes until muffins are golden brown.

Remove from oven and leave to cool for 5 minutes and place them on wire rack.

Peanut Butter & Raspberry Breakfast Muffins