Peanut Butter Nutter Muffins

peanut butter nutter muffins

My younger brother Simon rates my baking on a scale. The scale goes from – would not be paid to eat, to edible, and would pay for in a café. The good news is, that these peanut butter nutter muffins hit the top and hewould pay for them in a café. This is a first from him, which means they must be a goodie! They must be if I caught him stealing the last one to take to work for lunch.
I asked him what I should call these muffins and he suggested “Peanutter Muffins,” I decided against it for obvious reasons and kept the nutter concept for him.


½ cup of peanut butter

1 banana (mashed)

1 egg

¼ cup of maple syrup

2 tablespoons of almond flour

½ cup of rolled oats

1 teaspoon of vanilla essence

½ teaspoon of baking soda

½ cup of raw cashews

1 cup of dates (finely diced)


Mix dry ingredients together in a large bowl/food processor.

Add in wet ingredients and mix/blend until well combined.

Spoon mixture into a lined/oiled muffin tin.

Bake at 170 for 15 - 20 minutes or until golden brown.

Leave to cool for 10-15 minutes.

Serve and enjoy!