Ingredients
- 3.5 cups Whole Wheat Flour
2.5 Tbsp baking powder
1 tsp salt
1 cup smooth peanut butter
.5 cup honey (substitute maple syrup or agave nectar to make vegan)
2 cups rice milk
1 cup water
2 Tbsp flax seed, ground) (substitute 2 eggs worth of Ener-G egg substitute if desired)
1/2 cup mini chocolate chips (optional)
Directions
Mix dry ingredients.
Blend in peanut butter with pastry blender or with mixer until sandy in texture
Add honey, rice milk, water, and ground flax seed, mix until incorporated. Add chocolate chips if desired. Pour into 24 muffin tins.
Bake 18-20 minutes at 400 degrees.
Makes 24 muffins
Number of Servings: 24
Blend in peanut butter with pastry blender or with mixer until sandy in texture
Add honey, rice milk, water, and ground flax seed, mix until incorporated. Add chocolate chips if desired. Pour into 24 muffin tins.
Bake 18-20 minutes at 400 degrees.
Makes 24 muffins
Number of Servings: 24
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 180.9
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 300.3 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 3.4 g
- Protein: 5.6 g
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