Wheat free all vegan butterscotch chip corn meal muffins (for Austin with love :) Recipe

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2 votes | 494 views

I warn you now in my Italian mothers house things were done when they taste right look right and smell right! It didn't go by timer! A cup can be a good handful and a tsp an approximate pinch! But I used measuring cups for this lol

Prep time:
Cook time:
Servings: 12-18
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Ingredients

Cost per serving $0.38 view details

Directions

  1. Blender together your banana and vanilla soy milk smooth, but not frothy. You are going to use about 3/4 cup of that.
  2. Mix everything together in a bowl in order. Add the water last adding a bit at a time. It is all about consistancy.
  3. Place into papered muffin pans.
  4. Bake at 375 for about 20 min. This can vary depending on your oven. I didn't find they brown. We took them out when the chips were starting to melt but not gone completely.
  5. Enjoy! Found these were best the day of. Not bad the day after alittle dry but the kids didn't seem to mind at all!

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Nutrition Facts

Amount Per Serving %DV
Serving Size 54g
Recipe makes 12 servings
Calories 164  
Calories from Fat 8 5%
Total Fat 0.96g 1%
Saturated Fat 0.29g 1%
Trans Fat 0.0g  
Cholesterol 1mg 0%
Sodium 633mg 26%
Potassium 73mg 2%
Total Carbs 35.43g 9%
Dietary Fiber 1.5g 5%
Sugars 3.77g 3%
Protein 2.83g 5%
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Comments

  • Nancy Miyasaki
    April 28, 2010
    Cool sounding vegan recipe, PrincessBB. We'll give them a try and see if our kids like them as much as yours!

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