I know what you’re thinking. Those can’t possibly be good for you! No way!
Okay, fine, maybe they’re not as healthy as say, straight up spinach, but we’re talking low calorie (under 200. That’s low for breakfast baked goods!), high fiber, scumptiousness with some omega 3’s thrown into the mix. Excelletn.
Tonight, of all the amazing things in my life, I think I’m most thankful for Emily at Daily Garnish for creating this incredible recipe! I subbed Arrowhead Mills whole grain All-Purpose Baking Mix for all-purpose flour to get even more fiber and it worked fantastically! I hate cooking with wheat flour because the food always turns out so dense, but this baking mix solves that problem entirely!
Good stuff.
Also, I couldn’t find peanut flour (if neither Trader Joe’s nor Whole Foods has it, I automatically give up), so I followed the instructions for using peanut butter. It made this amazingness.
Best batter I’ve ever tasted, and it’s totally okay to eat because it has no eggs! Toss it in the oven, and then you have…
Heaven.
Mmmmmm...
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Looks good.
I heard TJ’s stopped making peanut flour. Boo.
Those do sound amazing! Three of my favorite things all in one muffin.
They did! I asked yesterday and they said it’d been pulled from the shelves. Also, if I’d read Emily’s recipe more carefully, I’d have learned that without having to go. Oh well.
***Note to everyone about this recipe: serve these muffins piping hot! Once they’re cool, you taste a little bit of the graininess from the wheat flour I chose to use. Pop it in the microwave for a few seconds before eating and you’ll solve that problem entirely! Straight out of the oven is the best, though!
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