Gluten free PB&J muffins🥜🍓. Peanut butter and Jelly muffins made with gluten free flour, peanut butter, raspberries and coconut sugar (so naturally sweetened!) The perfect breakfast or snack, enjoyed with some coconut yogurt and more peanut butter Here’s the recipe (makes 12): 1.5 cup gluten free all purpose flour 1/2 cup coconut sugar 1 tsp baking soda 1.5 cup dairy free milk 1 banana 4 tbsp peanut butter 3 tbsp dairy free yogurt 1 tsp vanilla extract 1 tsp cinnamon 1/4 tsp salt 1/2 cup frozen/fresh raspberries or chopped strawberries Preheat the oven on 175 degrees celsius (350 degrees Fahrenheit) and line 12 muffins tins. In a bowl, mix the GF flour, coconut sugar, baking soda, cinnamon and salt. In another bowl mash the banana and mix it with coconut yogurt, peanut butter, vanilla extract and milk. Add this mixture to the dry mixture and mix until there are no lumps. Fold in the berries and pour the mixture into the muffin tins. Bake for 20-25 minutes. Check with a toothpick if it comes out clean. Let them cool down (if you can) and enjoy🍓.
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Hello!I'm Fleur and welcome on my blog! Here you can find my vegan recipes. To read more about me, click here. Archives
November 2019
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