Description
Ingredients
Scale
- 1 tablespoon peanut butter, creamy
- 1 tablespoon almond milk
- 1 teaspoon coconut oil
- 1 egg white
- 1 tablespoon gluten-free all-purpose flour
- 1 tablespoon ground oat flour
- 2 teaspoons coconut palm sugar
- ⅛ teaspoon baking powder
- omit egg white
- 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.
- Prep Time: 5 minutes
- Cook Time: 16 minutes
Nutrition
- Serving Size: 1 muffin
- Calories: 264
- Fat: 14