Who loves muffins?
I know I do! And so do my kids.
The muffin recipe I’m sharing today not only is easy to make but delicious too!
Since we have gone dairy, gluten, egg, and soy free muffins have been something I have had to make several attempts, many failed ones, to get the right consistency and flavor.
When I discovered NuttZo, which is a peanut free nut and seed butter, I knew I wanted to make a yummy treat with it. Let me tell you these muffins do not disappoint! I made a single batch and they were gone in minutes. Next time I will definitely double up the recipe to have extra or maybe even triple it and save some in the freezer for a later day.
Here is the recipe: (use organic when possible)
1/3 C NuttZo
3/4 tsp baking powder
1/2 C honey
1/2 C Almond Milk
1/2 tsp vanilla
3/4 C gluten-free flour
1/4 tsp salt
1 Egg replacement
(to make an egg replacement use 1 Tablespoon ground flax with 3 Tablespoons water. Stir and let sit for 3-5 minutes)
1. Preheat oven to 350
2. Grab a muffin pan and put muffin liners down or grease pan thoroughly with grapeseed oil.
3. Mix all ingredients until smooth.
4. Fill each muffin cup halfway with batter.
5. Bake 20-30 minutes or until toothpick comes out clean.
6. Serve and enjoy!