Hola Peanut Butterer

Raspberry Peanut Butter Cupcakes


  • 3 tbsp Pic's Peanut butter
  • 1/2 cup oat flour
  • 3 tbsp agave/maple syrup
  • 1 medium banana
  • 52g Vegan Protein (salted caramel or vanilla)
  • 2 tbsp ground flax mixed with 4 tbsp water
  • Handful fresh raspberries
  • 1/4 cup almond milk
  • Pinch salt
  • Dash vanilla extract
  • Tsp baking powder

Ingredients for topping

  • 250ml thick coconut cream
  • 2 heaped tsp freeze-dried berry powder
  • 2 tbsp maple/agave syrup


  1. Preheat your oven to 180c and line a cupcake tray with paper cases.
  2. Mash the banana with the back of a fork, then beat in the flax egg, sweetener, peanut butter,
  3. vanilla and almond milk.
  4. Stir through the dry ingredients and mix well until everything is well combined. Fold through
  5. raspberries carefully, then divide the mixture between the cases.
  6. Pop these in the oven to bake for 20-25 minutes depending on the size of the cupcakes,
  7. then transfer to a wire rack and allow to cool.
  8. To make the frosting, mix together the coconut cream, sweetener and berry powder.
  9. Once the cakes have cooled, frost with the coconut cream and top with some fresh fruit.
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