Cashew Butter and Honey Breakfast Muffins

Posted by Meridian on


  • 275g self raising flour
  • 50g oats
  • 1tsp baking powder
  • 100g Sultanas
  • 2 eggs
  • 100g runny honey
  • 2 bananas, mashed
  • 100g Meridian Cashew Butter (Smooth or Crunchy)
  • 50g butter, melted
  • 200ml milk

Makes 12 muffins


  1. Preheat the oven to 190C/gas 5 and line a muffin tray with 12 paper muffin cases.
  1. Mix the flour, oats, baking powder and sultanas in a large bowl and set aside.
  1. In another bowl, beat the eggs, and then gently beat in the honey, mashed bananas, peanut butter, melted butter and milk. You’ll end up with a gloopy liquid.
  1. Make a well in the centre of the dry ingredients, tip in the wet ingredients and quickly combine. Don’t over mix.
  1. Spoon the mixture into the muffin cases and bake for 25-30 minutes, or until the tops are golden brown. Cool on a cooling rack.

Cook’s tip – these muffins are perfect for breakfast in a hurry or as an addition to a sandwich box.

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  • Tags: Crunchy Cashew Butter 170g, Organic Smooth Cashew Butter 170g

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