Peanut Butter Chocolate Chip Muffins

•2 cups all-purpose flour
•1/2 cup peanut flour (or sub peanut butter and reduce milk by 1/4 cup)
•1 tbsp baking powder
•1/2 tsp sea salt
•1/3 cup organic cane sugar
•1/3 cup light brown sugar
•1 tsp vanilla
•1 tbsp flax (+ 3 tbsp water)
•1.5 cups 2% milk
•1/4 cup canola oil
•1/2 cup chocolate chips

Preheat the oven to 400 degrees.
Combine all purpose flour, peanut flour, baking powder, salt, brown sugar, and cane sugar in a large mixing bowl.

In a small bowl, combine the ground flax with 3 tbsp water to create a “flax egg” – allow the mixture to sit to the side for a few minutes until thickened.

In another bowl, combine almond milk, vanilla, and oil.

Add the “flax egg” to the wet ingredients, and then mix wet into dry.

Stir until combined, and be careful to not over-mix. Once the flour is all incorporated, fold in chocolate chips

Spoon the batter into a greased muffin pan.

Bake at 400 degrees for 20 minutes.

Serving Size: 14

Number of Servings: 14

Recipe submitted by SparkPeople user STINA6584.