Gluten Free PB2 Muffins

Name: Gluten Free PB2 Muffins Recipe
Yield: 12
Ingredients: * Bob's Red Mill Gluten Free Oats 0.5 cup; * Bob's Red Mill Soy Flour 0.25 cup; * *Buckwheat flour (1/4 c - 30 g) 1 cup; * *Best of the Egg--Egg Substitute 0.25 cup; * Wild Wood Probiotic Soyogurt Plain 2 oz; * *Musselman's Unsweetened Apple Sauce 0.25 cup; * Almond Breeze Almond Milk Unsweetened Vanilla 8 oz; * *Bob's Red Mill Garbanzo Bean Flour 0.25 cup; * *Bell Plantation - Pb2 Regular 8 tbsp; * *Splenda No Calorie Sweetener .25 cup; * Vanilla Extract 1 tsp; * Water tap .25 cup; * Baking Powder 2 tsp

Number of Servings: 12

Ingredients

* Bob's Red Mill Gluten Free Oats, 0.5 cup * Bob's Red Mill Soy Flour, 0.25 cup * *Buckwheat flour (1/4 c - 30 g), 1 cup * *Best of the Egg--Egg Substitute, 0.25 cup * Wild Wood Probiotic Soyogurt Plain, 2 oz * *Musselman's Unsweetened Apple Sauce, 0.25 cup * Almond Breeze Almond Milk, Unsweetened Vanilla, 8 oz * *Bob's Red Mill Garbanzo Bean Flour, 0.25 cup * *Bell Plantation - Pb2 Regular, 8 tbsp * *Splenda No Calorie Sweetener, .25 cup * Vanilla Extract, 1 tsp * Water, tap, .25 cup * Baking Powder, 2 tsp

Directions

Mix wet ingredients. Mix dry ingredients. Mix wet and dry together. Add to muffin tray. Bake at 350 for approx 15 minutes.

Calories are calculated to make 9 muffins. Feel free to vary this.

**Optional add-ons can include chocolate chips, nuts, etc. Feel free to vary!

Number of Servings: 12

Recipe submitted by SparkPeople user CYCLINGGAL.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving