Mamba (peanut butter) Morning Muffins

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So first, a shout out to my Nan for the “bones” of this recipe! I love taking a classic or secret family recipe and finding ways to make it accommodating for all my allergies (aka make it gluten-free and vegan)!

I used this as one of my beloved “second breakfast” recipes, after my Gorgeous Mama Smoothie

I then discovered the wonderful new D&D Mamba, a Montreal made Haitian peanut butter. It's a savoury mixture of peanut butter, spice, with a dash of salt and organic sugar, making the class
Haitian Mamba, sold in mild, medium, and hot; and the perfect addition for these morning muffins! 

It took them from classic morning muffin to peanut butter cookie in a muffin. AKA pure deliciousness.

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Mamba (peanut butter) Morning Muffins

1 1/2 cup brown rice flour

1 tsp xanthum gum

2 flax eggs (2 tbsp flax, 2 tbsp water left to sit 5 minutes)

1/2 cup D&D Mamba Peanut Butter, mild (or regular peanut butter if you can't get Mamba!) 

1/2 cup brown rice syrup

1 tsp pure vanilla extract

1 tsp baking powder      

2/3 cup coconut oil    

1 tsp baking soda    

1 cup grated carrot       

1 tsp cinnamon

1/2 tsp nutmeg     

                1/2 tsp sea salt        

2 Tbsp each of pecans, unsweetened coconut flakes, vegan chocolate chips cacao nibs, unsweetened dried fruit or goji berries.

 

  1. Mix dry ingredients
  2. Beat “eggs” & vanilla together
  3. Add dry ingredients
  4. Add the rest of wet ingedients
  5. Mix until no longer dry
  6. Fold in the dry nuts, fruits
  7. Bake 400 deg. for 18-20 min
  8. Enjoy!
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