Nut-Butter Muffin

For the cupcake:

• 2 cups almond meal
• ½ cup tapioca four
• ½ cup coconut flour
• ¾ cup coconut sugar
• 2 tsp baking powder
• 2 tsp vanilla bean powder or extract
• ½ cup almond milk
• 2 chia eggs (combine 1 tbsp chia seeds + 2.5 tbsp water and let sit to make a chia egg, double for this recipe)
• ¼ cup olive or coconut oil

For the icing:

• 1 servomg Smooth Vanilla Clean Lean Protein by Nuzest
• 1 cup nut butter (we used almond butter) 
• 1-2 tsp cinnamon
• maple syrup, to taste
• dash of almond milk

Method

1. Preheat oven to 350F and line a muffin tin with muffin cases.
2. Place all of the ingredients for the cupcake into a food processor and mix until well combined.
3. Divide mixture evenly into the muffin cases and place in the oven to cook for 20 minutes (times may very) or until golden brown. 
4. While the muffins are cooking, prepare the icing. Add the nut butter, protein, cinnamon and dash of milk to a small bowl. Mix with a spoon, adding more milk to the mixture until you achieve your desired icing consistency. Taste and sweeten with maple syrup, mixing again to combine.
5. Once cooked, remove muffins from the oven and allow to cool to room temperature on the bench.
6. Once the muffins are completely cool, top with icing and your choice of berries and chocolate. 

Store in an airtight container and consume within 5 days.