Vegan Almond Butter/Meal Sorghum Flour Choc Chip Muffins
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 188.1
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 27.6 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 2.8 g
- Protein: 4.1 g
View full nutritional breakdown of Vegan Almond Butter/Meal Sorghum Flour Choc Chip Muffins calories by ingredient
Introduction
Adapted from eggless cooking.com's Vegan PB Banana Bread Adapted from eggless cooking.com's Vegan PB Banana BreadNumber of Servings: 10
Ingredients
-
1/2 Cup Sorghum Flour
1/2 Cup almond meal
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 cup mashed bananas
1/3 cup almond butter
1/2 cup unsweetened almond milk
1 tsp apple cider vinegar
1 tsp vanilla extract
Tips
These freeze really well so you can take one out and bring to work each day!
Directions
Preheat Oven to 350F/180C. Spray a muffin tin (you should end up using 10 of the servings)
In a small bowl mix almond milk with vinegar and set aside.
In a larger bowl combine flour, sugar, baking powder, soda and salt.
In another bowl mix together mashed bananas, almond butter, vanilla and curdled almond milk.
Pour the we ingredients over the flour and combine together. Stir in the chocolate chips.
Pour the batter into the muffin tin and bake for about 20 minutes (test with a toothpick for doneness).
Serving Size: Makes about 10 muffins
Number of Servings: 10
Recipe submitted by SparkPeople user MEGANHALLINAN.
In a small bowl mix almond milk with vinegar and set aside.
In a larger bowl combine flour, sugar, baking powder, soda and salt.
In another bowl mix together mashed bananas, almond butter, vanilla and curdled almond milk.
Pour the we ingredients over the flour and combine together. Stir in the chocolate chips.
Pour the batter into the muffin tin and bake for about 20 minutes (test with a toothpick for doneness).
Serving Size: Makes about 10 muffins
Number of Servings: 10
Recipe submitted by SparkPeople user MEGANHALLINAN.