Tuesday, October 2, 2012

Peanut Butter Cookie Muffins

From Kristi's Kitchen


1/4 c. coconut flour
1/2 tsp. sea salt
1/4 tsp. aluminum-free baking powder
7 tbsp. coconut palm crystals (if you desire a no calorie sweetener; xylitol is a perfect equal part   exchange here)
1 tbsp. flax meal
3 tbsp. organic natural peanut butter
4 tbsp. unsweetened almond milk
1 1/2 tsp. pure vanilla extract
3 organic eggs
2 1/2 tbsp. organic unsalted butter, melted


-Preheat oven to 350 degrees
-Line 6 muffin cups with parchment paper liners and set aside
-Combine wet and dry ingredients in separate bowls
-Incorporate wet into dry ingredients
-Fill lined muffin cups 3/4 full with batter
-Bake in preheated oven for 16-18 minutes -until firm but springy to the touch

Makes 6

Coconut flour is awesome...you are going to want to double this recipe! Make them in mini tins and pack them as the perfect on the go snack...SO GOOD! The kids are gonna love them, too! If you have a peanut allergy just substitute almond butter...

If you are planning ahead, you can make a large batch and freeze in individual portions -they do great!

Happy Eating!

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