These peanut butter cups are packed with fruits and veggies, adding delicious flavour, texture, and nutrition. Perfect for a morning or afternoon snack! Double the recipe to stock up your freezer for later.

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Ingredients

  • 1/4 cup of butter, plus extra for greasing  / baking discs
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 cups gluten free oats
  • 2 small carrots, peeled and grated
  • 2 ripe bananas, mashed until smooth
  • 3/4 cups blueberries
  • 75% dark chocolate, roughly chopped
  • 8 tsp natural smooth peanut butterBlueberry peanut butter cup

Instructions

  • Preheat the oven to 350 degrees. Grease 6 muffin pan and line the bases with baking paper discs.
  • In a large saucepan, heat the butter, maple syrup and vanilla extract until smooth and melted. Remove from the heat and stir through the oats, carrots and bananas until well mixed. Stir through the blueberries until evenly distributed. Divide the mix between the prepared mixture evenly and smooth the top with the back of a teaspoon.
  • Bake on the middle shelf of the oven for 25-30 mins until set and lightly golden. Cool in the pan for 10 mins, then run a knife around the rim of each cup and transfer to a wire rack to cool completely.
  • Melt the dark chocolate in a small heatproof bowl set over a pan of gently simmering water (making sure the bowl doesn’t touch the water).
  • Spoon the peanut butter evenly on top of each cup and smooth to the edge with a knife or teaspoon. Spoon or drizzle the chocolate on top of each cup, transfer to a plate and chill in the fridge for 30 mins until set.
  • Store in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Defrost at room temperature for 30 mins before eating.