A quick and easy snack, great to have around the house or at work for those late afternoon cravings, the kids will love them too!
Combine the spelt flour, baking powder and walnuts. Mix together and then add in the almond butter, eggs, vanilla essence and rice malt syrup. Finally fold in the raspberries and place batter evenly in muffin tins. Cook in preheated oven at 180 degrees for 12-15 min.
Download PDF here Berry-Muffins
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