Vegan Peanut Butter Mochi Muffins (gluten-free)

0 Preheat oven to 350 degrees F. Grease muffin tin very well.
1 In a large bowl, make the flax egg by combining the ground flaxseed and water. Mix and set aside for 5 minutes to thicken.
2 In a medium bowl, add the sweet rice flour, baking powder, and salt. Whisk to combine.
3 In the bowl with the flax eggs, add the coconut milk, brown sugar, peanut butter, vegan butter, and vanilla. Whisk until well combined and smooth.
4 Add dry ingredients to the wet. Whisk until well combined. Divide batter into muffin tin, filling the tins all the way up. Sprinkle chopped peanuts on top.
5 Bake for 40 minutes or until tops are golden brown and set. Let muffins cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely. Enjoy! Best when eaten fresh, but you can store leftovers in an airtight container at room temperature for up to 3 days. Microwave for a few seconds when you want to eat them.