Peanut Butter Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 177.0
- Total Fat: 9.3 g
- Cholesterol: 0.0 mg
- Sodium: 236.1 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 3.0 g
- Protein: 6.3 g
View full nutritional breakdown of Peanut Butter Muffins calories by ingredient
Introduction
This recipe is from Jennifer McCann's book Vegan Lunch Box and is dairy- and gluten-free. This recipe is from Jennifer McCann's book Vegan Lunch Box and is dairy- and gluten-free.Number of Servings: 12
Ingredients
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1.5 cups barley flour
.5 cup oat flour
2.5 tsp baking powder
.25 tsp kosher salt
.5 cup applesauce
.75 cup peanut butter
.25 cup maple syrup
1 cup plain soymilk
Directions
Preheat the oven to 375 and line or spray muffin tins. Set aside.
Mix the dry ingredients in one bowl and the wet ingredients in another bowl and then blend the wet into the dry, mixing until combined.
Spoon batter evenly into muffin cups and bake 20-25 minutes for regular-sized muffins and 15 minutes for mini muffins, until toothpick inserted in center comes out clean. Cool on a wire rack.
Serving Size: makes 18 mini muffins or 12 regular muffins
Mix the dry ingredients in one bowl and the wet ingredients in another bowl and then blend the wet into the dry, mixing until combined.
Spoon batter evenly into muffin cups and bake 20-25 minutes for regular-sized muffins and 15 minutes for mini muffins, until toothpick inserted in center comes out clean. Cool on a wire rack.
Serving Size: makes 18 mini muffins or 12 regular muffins