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.
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.
- Mix dry ingredients
- Beat “eggs” & vanilla together
- Add dry ingredients
- Add the rest of wet ingedients
- Mix until no longer dry
- Fold in the dry nuts, fruits
- Bake 400 deg. for 18-20 min