Our Crunchy Almond Butter is delicious spread on toast, drizzled over porridge or simply spooned directly out the jar,
If you fancy getting creative in the kitchen we recommend these delicious blueberry and almond butter breakfast muffins.
Ingredients: 80g Crunchy Almond Butter, 200g Greek yoghurt, 1 ripe banana, 1 egg, tsp vanilla extract, 120g light brown sugar, 220g plain flour, 50g rolled oats, 1 tsp baking powder, 1⁄2 tsp bicarbonate of soda, 1⁄2 tsp salt, 65g blueberries, 75g medjool dates, pitted and chopped
Method: Preheat the oven to 160°C/325°F/gas mark 3. Line a muffin tray (or trays) with muffin cases or squares of baking parchment. Put the almond butter, yoghurt, banana, egg, vanilla and sugar into the bowl of a stand mixer and beat well until the mixture forms a batter. Stir in the flour, oats, baking powder, bicarbonate of soda and salt until just combined. Stir in the blueberries and dates, using a wooden spoon. Spoon the batter into the muffin cases to about three-quarters full. Sprinkle each muffin with the light brown sugar. Bake for 20–25 minutes until cooked
