I love muffins. I would eat one every day if I wasn’t already on the fast track to diabetes. They’re a great “breakfast” food, or snack. As I’m often reminded, muffins are basically cupcakes without icing, so I’m just going to call this what it is: an amazing dessert recipe. Just looking at the photos of these muffs brought on my instinctual reaction to delicious-looking or -sounding desserts that involve my favorite ingredients: making incomprehensible “aghhhlamaonom” noises with my tongue hanging out. What’s even better is that this whatever-meal-you-want-to-eat-it-as recipe is vegan, gluten-free, refined sugar-free, and oil-free! So much freedom. Check the recipe below and try not to drool on your keyboard.
1 cup + 2 tbsp gluten-free oat four
1 cup + 2 tbsp sorghum flour
1/4 tsp sea salt
2 tsp baking powder
1/3 cup coconut sugar (any granulated sugar will work)
6 tbsp unsweetened applesauce
1/2 cup peanut butter
1 cup unsweetened non-dairy milk
2 tbsp unsweetened non-dairy yogurt
3/4 cup dairy-free chocolate chips
1. Pre-heat oven to 375 degrees. Line mini-muffin tray with liners.
2. In a small bowl mix together flours, salt and baking powder.
3. In a second bowl cream together coconut sugar, applesauce, peanut butter, non-dairy milk and non-dairy yogurt until mixture is smooth.
4. Add the contents of the first bowl to the second bowl and stir until combined.
5. Fold in the chocolate chips and portion into lined mini-muffin tray.
6. Bake for 15 minutes, or until lightly golden and an inserted toothpick is clean when removed.
7. Let cool for at least 10 minutes.
Calories: 121, Fat: 5.7 g (2 g saturated)
Carbohydrates: 17.7 g
Fiber: 1.5 g
Sugar: 7.2 g
Protein: 2.8 g
Read the full post on SiftStirandSavour.com!
Photos via SiftStirandSavour.com
The opinions expressed on the BUST blog are those of the authors themselves and do not necessarily reflect the position of BUST Magazine or its staff.