Vegan Almond Butter/Meal Sorghum Flour Choc Chip Muffins

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
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
Submitted by:

Introduction

Adapted from eggless cooking.com's Vegan PB Banana Bread Adapted from eggless cooking.com's Vegan PB Banana Bread
Number 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.

Rate This Recipe