Chocolate Mud Pie Muffins (VEGAN)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup whole wheat pastry flour1/4 cup brown xylitol3 tbsp unsweetened cocoa powder (I prefer dark)1 1/2 tbsp unsweetened carob powder1 tsp baking powder1/2 tsp baking soda1/8 tsp salt1 ripe, mashed banana (slimy is good!)1 tsp egg replacer + 1 tbsp and 1 tsp water1/2 cup unsweetened vegan milk (I used Good Karma Flax)1 tbsp pumpkin (pure, not the pie mix)
Preheat oven to 400f.
Mix wet together in one bowl (preparing egg replacer beforehand) until smooth.
Mix dry together in another bowl and whisk until combined.
Mix wet into dry until fully moistened.
Spoon into 12 pre-lined/sprayed baking cups.
Once oven has reached 400, reduce temperature to 375f. Put muffins in for about 10-15 minutes or until a toothpick comes out clean (make sure to go all the way in, because the bottoms might still be a bit gooey).
Cool on a cooling rack and most of all, enjoy!
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user BETWEENTHEPAGES.
Mix wet together in one bowl (preparing egg replacer beforehand) until smooth.
Mix dry together in another bowl and whisk until combined.
Mix wet into dry until fully moistened.
Spoon into 12 pre-lined/sprayed baking cups.
Once oven has reached 400, reduce temperature to 375f. Put muffins in for about 10-15 minutes or until a toothpick comes out clean (make sure to go all the way in, because the bottoms might still be a bit gooey).
Cool on a cooling rack and most of all, enjoy!
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user BETWEENTHEPAGES.
Nutritional Info Amount Per Serving
- Calories: 53.4
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 3.8 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 1.8 g
- Protein: 1.4 g
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