2 cups whole wheat pastry flour
1/4 cup natural peanut butter
1 tbsp. baking powder
1/3 cup vegetable oil (optional)(i used canola)
1/4 cup unsweetened apple juice
1/2 tsp. sea salt (optional)
1-1/2 cups milk (can use oat, rice or soy)

Preheat oven to 350 degrees fahrenheit.

Stir: flour, baking powder and salt in a bowl.

Mix: peanut butter, oil, honey and milk in a separate large bowl until smooth.

Add: dry mixture to liquid mixture and mix with minimal strokes. Do NOT beat.

Fill: oiled muffin tins 2/3 full.

Bake: for 25 minutes or until done – until toothpick inserted into center of muffin comes out clean

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.