2 cups of mixed fruits,seeds and nuts-(blueberries,Raspberry,banana,almond,cashews and pumpkin seeds).
1 cup organic dairy-free spread
1/2 cup brown sugar
2 tablespoons egg substitute-mix with 6 tablespoons water
1 1/8 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon Himalayan salt
1/4 teaspoon cinnamon
1/4 cup shredded coconut
1/2 cup almond milk
1 tablespoon organic peanut butter
Method of cookery
Before you start anything turn on your oven on the baking setting to 300f.
1- Blend together the fruits and nuts until smooth and put to the side.
2- Cream the Dairy free spread, brown sugar, egg substitute, flour, baking powder, salt, cinnamon and coconut into a creamy consistency.
3- Blend together the almond milk and peanut butter.
4- In a mixing bowl add parts 2 and 1 and mix to a creamy consistency.
5- Add part 3 the milk and peanut butter blend and mix slowly and thoroughly
6- Get a muffin tray that holds up to a dozen muffins and grease the bottoms of each mold with olive oil that you are going to use.
7- Pour the mixture into the molds and place in the oven.
8- Bake for 1hr at 300f then bake for a further hour at 275f.