Ingredients

• rolled oats - 1 ½ cups (140g)
• baking powder - 1 tsp.
• honey - ¼ cup (60ml)
• egg - 1
• almond milk - 1 cup (235ml)
• natural peanut butter - ½ cup (120g)
• raspberry jam - 8 tsp.

Preparation Instructions

1. Heat the oven to 350°F (180°C). Line a muffin tray parchment with muffin liners.

2. In a large bowl, mix all ingredients, apart from the jam into the muffin liners.

3. Bake for 20-25 minutes, until lightly golden. Cool completely before storing.

4. Store in a sealed container at room temperature for up to 4 days or freeze for up to 3 months.