Easy Peanut Butter Pupcakes

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 cup Peanut butter, natural

• Baking & Spices

  • 1 cup Brown rice flour
  • 1/2 cup Coconut flour

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Liquids

  • 1/2 cup Water

Found on prouddogmom.com

Ingredients

• - 1 cup brown rice flour
• - 1/2 cup coconut flour
• - 1/2 cup natural peanut butter
• - 1/2 cup water
• - 1 egg
• - 2 TBS coconut oil (Plus, extra to grease mini muffin tin)

Directions

• Preheat oven to 350º. Grease mini muffin tin with coconut oil. Add brown rice flour and coconut flour to a large bowl and whisk to combine. Add coconut oil, peanut butter, and a beaten egg. Mix to combine ingredients. Add 1/2 cup of water and continue to mix until it is thoroughly combined. Fill mini muffin tin almost to the top. Bake at 350º for 18 - 20 minutes. Remove from oven, cool, and enjoy. Store in airtight container in refrigerator for about a week. To extend the shelf life you can freeze them and take them out as needed.