Posted by Helen Woodard at 11/01/14 02:00:58Vegan Peanut Butter Muffin :
1 Tablespoon ground golden flax meal (heaping)
3 Tablespoons non-dairy milk
1 ½ cups all-purpose flour
1 cup oats
1 cup sugar
1 Tablespoon baking powder
½ teaspoon salt
¾ cup peanut butter
1 cup non-dairy milk (I used Rice Dream Horchata)
1 teaspoon vanilla
1) Heat your oven to 350F (177C) and line your muffin tins. Mix the flax and horchata in a small bowl and let gel up.
2) Grind the oats in a food processor (I used the Magic Bullet), or use quick cooking oats. In a medium mixing bowl combine the flour, oats, sugar, baking powder and salt. Add the peanut butter and mix until crumbly.
3) Combine the flax mixture, horchata and vanilla in a separate bowl and then add to the dry ingredients until just moistened.
4) Fill the muffin tins ¾ full and bake for 35-40 minutes or until a toothpick comes out clean. Let them cool for at least 5 minutes, if you can stand it. Serve with fresh preserves and enjoy the PB&J muffin experience!
Posted by J and J at 11/01/14 22:14:22These were really good, and healthy! http://happyherbivore.com/recipe/apple-crisp-muffins/
And the mocha chip and pumpkin muffins from Isa are fabulous and delicious! http://www.theppk.com/?s=muffins&r=1