These are REALLY REALLY good... LOVE the crunch from the nuts of the chunky peanut butter. Of course coconut tastes good in anything !!! I had swirls of peanut butter in the muffins which I liked - biting into a nice "chunk" of peanut butter !!!! I could eat these all day !!!
These are moist and chocolaty !!!!
As with all Daniel Fast muffins, since you can not use leavening agents (baking powder or baking soda), they do not rise like "regular" muffins - resulting in a denser muffin.
These are moist and chocolaty !!!!
As with all Daniel Fast muffins, since you can not use leavening agents (baking powder or baking soda), they do not rise like "regular" muffins - resulting in a denser muffin.
Ingredients:
2 cups gluten free flour (I used 1/2 brown rice, 1/2 garbanzo bean, 1/2 millet, 1/2 corn)
1/2 cup Hershey's Unsweetened Cocoa Powder
1/2 cup Hershey's Unsweetened Cocoa Powder
2 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp ground cardamom
1/4 tsp salt
1 tsp corn starch
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2 Tbsp white or apple cider vinegar (I used apple)
2/3 cup unsweetened applesauce
1 and 1/2 cups date syrup
2 tsp vanilla extract
1/2 cup natural peanut butter - no sugar (I used chunky)
4 medium very ripe bananas, mashed (if your bananas are smaller, you will probably need to increase the liquid by 2-4 Tbsp)
Directions:
Mix the wet ingredients 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 and 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 !!!
2 tsp vanilla extract
1/2 cup natural peanut butter - no sugar (I used chunky)
4 medium very ripe bananas, mashed (if your bananas are smaller, you will probably need to increase the liquid by 2-4 Tbsp)
Mix the wet ingredients 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 and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.
My favorite food processor is the KitchenAid 7-Cup Food Processor.
For blenders, I use both the Vitamix Blender and Ninja Master Prep Professional Blender
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 !!!
All living things look to you for food, and you give it to them at the right time.
Psalm 145:15 (NCV)
the exact benefits of rice might not be common knowledge, one thing is for certain: it's delicious! organic basmati brown rice
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