Blueberry and Spicy Peanut Butter Muffins for Two

Ingredients

•  1/3 cup + 1 tsp unbleached all-purpose flour
• 1 tbsp coconut sugar
• 1/2 tsp baking powder
• 1/4 tsp cinnamon
• 1/8 tsp salt
• 1/4 cup frozen blueberries
• 3 tbsp almond milk
• 1 tbsp maple syrup
• 1 tbsp vegetable oil
• 1/4 tsp vanilla extract
• 2 tbsp smooth Oulala peanut butter

Steps

1. Preheat oven to 185ºC and line a cupcake pan with two cupcake liners.
2. Add 1/3 cup flour, coconut sugar, baking powder, cinnamon and salt to a small bowl. Whisk.
3. Add almond milk, maple syrup, oil and vanilla extract to the dry ingredients. Mix to combine. Set aside.
4. In another bowl, add the remaining 1 teaspoon of flour and the blueberries. Toss to coat.
5. Gently fold the blueberries into the muffin mix and divide between the two cupcake liners.
6. Drop 1 tablespoon of Oulala onto each muffin and sprinkle with coconut sugar.
7. Bake 15-20 minutes or until a toothpick comes out clean when inserted.