Servings: Muffins
Ingredients
- ¾ cup apple sauce (or extra ripe banana mashed to equal 3/4 cup)
- ¼ cup maple syrup
- ¼ cup coconut sugar
- ¾ cup creamy peanut butter
- ½ tsp vanilla extract
- ½ cup almond milk (or other non-dairy milk)
- ¾ cup gluten-free baking flour (I used Bob's Red Mill Gluten Free 1:1 flour)
- ¼ cup cacao powder
- 1 Vital Farms Organic Pasture Raised Egg (or flax egg)
- 2 tsp baking soda
- ¼ tsp salt
- ½ cup mini dairy free chocolate chips
- ¼ cup dairy free white chocolate (optional)
Instructions
- Preheat oven to 375. Line a muffin tin with 10 liners.
- In a blender, add all the following ingredients – apple sauce (or mashed banana), maple syrup, egg, almond milk, vanilla extract, coconut sugar, and peanut butter, and blend until smooth (about 30 seconds – 1 min).
- Next, in a medium bowl, mix together the following ingredients – flour, cacao, baking soda, and salt.
- Pour batter from the blender directly into the bowl of dry ingredients. Using a spoon, mix everything together. The batter will start to get thicker. Don't overmix.
- Fold in the chocolate chips.
- Using a spoon, scoop the batter into each muffin liner, until you have 10 muffins.
- Sprinkle white chocolate on top.
- Bake 17-18 minutes.
- Remove from oven and DEVOUR.
- Welcome to your new favorite cookie recipe. If you make them, be sure to tag me on Instagram and use hashtag #kalejunkie. Enjoy!
- Sponsored by Vital Farms
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