Vegan Peanut Butter Mochi Muffins (Gluten-Free) (Edit recipe)

Georgia Grinders

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PREP TIME

10 minutes

COOK TIME

40 minutes

INGREDIENTS

Serves: 12

Ingredients

2 Flax Egg (1 tbsp ground flaxseed + 2.5 tbsp filtered water)
13.5 oz Coconut Milk, (well shaken)
1 cup Brown Sugar, dark
1/2 cup Creamy Peanut Butter
2 Tbsp Vegan Buttery Spread, melted
1 tsp Vanilla Extract
2 cups Mochiko Sweet Rice Flour
2 tsp Baking Powder
1/4 tsp Salt, (more if PB is not salted)
1/4 cup Peanuts, roasted and chopped, to sprinkle on top

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees F. Grease muffin tin very well.
In a large bowl, make the flax egg by combining the ground flaxseed and water. Mix and set aside for 5 minutes to thicken.
In a medium bowl, add the sweet rice flour, baking powder, and salt. Whisk to combine.
In the bowl with the flax eggs, add the coconut milk, brown sugar, peanut butter, vegan butter, and vanilla. Whisk until well combined and smooth.
Add dry ingredients to the wet. Whisk until well combined. Divide batter into muffin tin, filling the tins all the way up. Sprinkle chopped peanuts on top.
Bake for 40 minutes or until tops are golden brown and set. Let muffins cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely. Enjoy!

Notes

Pro Tip: Best when eaten fresh, but you can store leftovers in an airtight container at room temperature for up to 3 days. Microwave for a few seconds when you want to eat them. // Recipe By Valeria- @nutsaboutgreens

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	288
Fat:	13 g
Carbohydrates:	37 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	198 mg
Fiber:	1 g
Sugars:	12 g
Calculated per serving.