Here is a really yummy muffin recipe incorporating FreshJax Himalayan Pink Salt and Maple Cinnamon Topping. Try these out for breakfast and also as a healthy treat option. This recipe makes 12 muffins. I store them in the fridge in an airtight container.
Hillary's Gluten-Free Chocolate Chip Peanut Butter Muffins
Rated 5.0 stars by 1 users
Category
Breakfast
Cuisine
Plant-Based
Servings
12
Prep Time
10 minutes
Cook Time
12 minutes
Here is a really yummy muffin recipe incorporating FreshJax Himalayan Pink Salt and Maple Cinnamon Topping. Try these out for breakfast and also as a healthy treat option. This recipe makes 12 muffins. I store them in the fridge in an airtight container.
Ingredients
- 1 TBS Flax Meal, 2 TBS Water: Combine and Stir
- 1/2 Cup Coconut Sugar
- 1/2 cup Unsweetened Almond Milk
- 1/4 cup Unsweetened Peanut Butter
- 1/4 cup Unsweetened Apple Sauce
- 2 tsp Vanilla Extract
- 1 Cup + 2 TBS Gluten-Free, All-Purpose Flour
- 2 tsp Baking Powder
- 1/4 tsp FreshJax Himalayan Pink Salt
- 1/3 Cup Non-Dairy Chocolate Chips
- FreshJax Maple Cinnamon Topping for Sprinkling
Directions
Whisk together Flax mixture, Coconut Sugar, Almond Milk, Peanut Butter, Apple Sauce, and Vanilla in a large bowl.
Now stir in the Flour, Baking Powder, and salt.
Stir in Chocolate Chips
Pour into Muffin Pan, Sprinkle with FreshJax Maple Cinnamon Topping
Bake at 400 Degrees for 10-12 minutes, until a toothpick inserted comes out clean.
Recipe Note
This Delish recipe was inspired by the Avery Cooks Blog. They are AWESOME.
We also tried this recipe with someHappy Bake Day Lavender Sugar and it was Splendid!
