Peanut Butter Protein Muffins
April6
So my kids really like muffins. I mean really like muffins, especially my youngest. Hence you will find many muffin recipes on the site. If you are interested in how much he likes muffins, read my post here. Because my little man could live on muffins and carbs alone, I decided to try and make a recipe that packed a little protein punch. They turned out great and I’d love to share them with you.
Recipe: Peanut Butter Muffins
Ingredients
- 3/4 cup brown rice flour
- 1/2 cup sorghum flour
- 1/4 cup tapioca flour
- 1/2 cup gluten free oats
- 2 tsp baking powder
- 1-1/2 tsp xanthan gum
- 2 Tbsp flax seed, ground
- 1/2 tsp salt
- 1/2 cup sugar
- 1/3 cup applesauce
- 1/2 cup silken tofu, whipped (can use 2 serving egg replacer if unable to do soy)
- 1 cup natural peanut butter
- 1 cup rice milk
Instructions
- Preheat oven to 375 degrees.
- In a large bowl, blend flour, oatmeal, baking powder, flax seed, slat, and sugar.
- In another bowl, blend applesauce, tofu, peanut butter, and milk. Add this mixture to dry ingredients and mix well.
- Spray muffin pans wiht cooking spray and fill cups 3/4 with mixture.
- Bake approximately 20 for regular muffins and 15 minutes for mini muffins.
Variations – Peanut Butter and Jelly Muffins
Make peanut butter and jelly muffins by putting adding jam to each muffin. Fill each muffin cup 1/4 of the way with batter. Add 1 tsp of jam or preserves and top with more batter. Best if using thicker jam instead of traditional jelly.
Diet (other): High protein, Gluten free, Dairy free, Egg free
Microformatting by hRecipe.