These scrumptious muffins bring together peanut butter and Sour Cherry Spread for a perfect back-to-school snack.
INGREDIENTS
1 ⅓ c oat flour
⅓ c almond flour
½ tbsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt
⅓ c Greek yogurt (or thick dairy-free yogurt, vanilla or plain)
2 eggs
½ c almond or oat milk (or other preferred milk)
1 c unsweetened applesauce
½ c natural peanut butter (plus more for topping)
⅓ c maple syrup
1 tsp vanilla extract
1 jar Divina Sour Cherry Spread (1 tsp per muffin liner)
INSTRUCTIONS
- Preheat oven to 350°F. Line a muffin tin with 12 cupcake liners.
- In a large mixing bowl, whisk together oat flour, almond flour, cinnamon, baking powder, baking soda and sea salt.
- Add in the yogurt, eggs, milk, applesauce, peanut butter, maple syrup, and vanilla. Stir until smooth and well combined.
- Evenly divide the batter among the cupcake liners.
- Top each muffin with about 1 teaspoon of Divina Sour Cherry Spread and 1 teaspoon of peanut butter. Use a knife or toothpick to gently swirl into the batter.
- Bake for 25–30 minutes, or until a toothpick inserted comes out mostly clean.
- Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
✨ Want to watch it come together? Check out the recipe video on Instagram, TikTok, or YouTube for a quick demo.
