This delightfully fluffy muffin recipe is by vegan insta-queen & Youtube vlogger Kitch Catterall, (aka Soybabie). Made with our Vanilla Cashew Butter and best served with an extra drizzle of nut butter on top!
1 cup Nuttelex
1 cup sugar of choice (we suggest Xylitol for sugar free option)
Cream together in a bowl, then add:
1 1/2 cups flour of choice (we'd use GF but Kitch used 1 cup oat flour and 1/2 cup wholewheat flour)
1 cup oat or almond mylk
3 tblsp The Honest Pantry Vanilla Cashew Butter
4 tblsp syrup sweetener (we'd use rice malt, Kisch used agave)
1 tsp vanilla essence
bicarb soda and sparkling water (dash)
Fold together and bake at 180 degrees until a knife comes out clean. Top with more nut butter!