Thursday, November 28, 2013

Peanut Butter Raisin Bran Muffins

These are REALLY good... nice and moist... a slight peanut butter  and cinnamon flavor with crunch from the Raisin Bran.  My co-workers thought these had a really good flavor.

The batter will be more on the thick side.

1/2 cup Brown Rice Flour
1/2 cup Quinoa Flour
1/4 cup Sweet White Rice Flour
1/2 tsp Xanthan Gum
2 cups Raisin Bran cereal
2 tsp baking powder
1 tsp baking soda
1/4 cup Sucanat   (or brown sugar)
2 Tbsp Ground Flaxseed
1 tsp ground cinnamon
1/4 tsp ground ginger
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
1/2 tsp pumpkin pie spice
1/2 cup peanut butter (no sugar) 
2 medium to large very ripe bananas, mashed
1 tsp vanilla extract
2 Tbsp molasses
1/2 cup unsweetened applesauce
2/3 cup unsweetened almond milk 

Mix the peanut butter, bananas, vanilla, molasses, applesauce, and almond milk in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan.   Bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean. 

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin Pan,Casabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.

The OXO Large Scoop is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!

Estimated Nutritional Value per muffin based on 12 muffins:  Calories  209, Total Fat  6.7g, Cholesterol 0mg,  Sodium 210mg, Carbs  33.8g, Fiber 4g, Sugars 12.7g, Protein  5.6g

I will ask the Father, and he will give you another Helper, who will stay with you forever.
John 14:16 (GNT)

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