So the entire time I was making this recipe this was going through my head on repeat:
“Peanut butter jelly time, peanut butter jelly time, peanut butter jelly time…”
You could say that that song would be part of my theme song.
Of course the Fit Foodie Lee theme song would most likely be sung A Cappella and a mashup of classic rock, 90’s, and techno. Duh.
Ingredients for Single-Serve Peanut Butter Muffin
peanut butter
almond milk
coconut oil
egg
all-purpose flour
ground oat flour
coconut palm sugar
baking powder
applesauce
This muffin though. IS just PERFECT.
When it’s that time of the month (yeah I said it!), I crave carbs like it’s my job. All I want to do is eat cereal and baked goods. I’ve learned that I just need to give my body what it’s craving in order to satisfy that craving. That’s why I L to the O to the V to the E single-serve recipes.
Uh…I made an entire e-book on them…and just lowered the price to $7.99!
As you can see from the title of this recipe- I created two different variations of the same muffin. One vegan (using a chia egg) and one not vegan (using an egg white).
I am no vegan connoisseur when it comes to baking, but I thought it would be an interesting project. Plus I know a lot of FFF readers enjoy vegan recipes! Let’s talk about how the two variations turned out.
The Non-Vegan Muffin turned out…
Fluffy
Moist
Perfectly Cooked
The Vegan Muffin turned out…
Dense
Chewy
Here is a better angel of the two. You can see how much taller the non-vegan muffin turned out. What an egg can do I tell you! They both had the same nummy flavor, just different texture and properties.
Let’s face it. How did I really eat my muffin?
With a smear of peanut butter and some chocolate chips. #HAZZAH
Areyou a vegan baker? Any tips and tricks for veganizing baked goods?
What would your theme song be like? Don’t be shy…let’s hear it!
chia egg: ½ teaspoon chia seeds + 2 teaspoons water
1 tablespoon applesauce
Instructions
First, preheat oven to 350ºF and spray a single muffin tin with coconut oil cooking spray. Set aside. Next, mix all wet ingredients together. Then, add in dry ingredients and mix until smooth. Transfer batter into muffin tin. Bake at 350ºF for 15-17 minutes.
First, preheat oven to 350ºF and spray a single muffin tin with coconut oil cooking spray. Set aside. Next, prep your chia egg, by mixing together chia seeds and water. Let sit for a few minutes or until the chia seeds become slimy and expand. Add the wet ingredients (omit egg white, sub applesauce) and mix. Then, add in dry ingredients and mix until smooth. Transfer batter into muffin tin. Bake at 350ºF for 20-22 minutes.