Makes: 10–12 muffins

Bake: 350°F / 175°C for about 18–22 minutes

Ingredients

• 1 ½ cups Organic Unbleached White Flour 

• ½ cup Peanut Butter 

• 2 tbsp Organic Chia Seeds 

• ⅓ cup Coconut Flakes 

• ⅓ cup Raisins 

• ⅓ cup Chopped Almonds 

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp Ground Cinnamon 

• ¼ tsp Non - Fluoridated Sea Salt 

• 2 eggs

• ½ cup milk

• ⅓ cup Pure Honey or Maple Syrup 

• 1 tsp Vanilla Extract 

• ¼ cup neutral oil or melted coconut oil

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin pan with paper liners or lightly grease it.

2. In a large bowl, combine the flour, chia seeds, coconut, baking powder, baking soda, cinnamon, and salt.

3. In another bowl, whisk together the peanut butter, eggs, milk, honey or maple syrup, vanilla, and oiluntil smooth.

4. Add the wet ingredients to the dry ingredients and stir just until combined.

5. Fold in the raisins and chopped almonds. Avoid overmixing.

6. Divide the batter evenly among the muffin cups, filling each about ¾ full.

7. Sprinkle a little extra coconut, chia, or chopped almonds on top if desired.

8. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool for about 5 minutes in the pan, then transfer to a rack.

Serving idea:

Serve warm with a small spoonful of peanut butter on top.