Coombs Family Farms Organic Maple Syrup Grade A-Amber Color Rich Taste Description
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Support Family Farms
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Grade A Amber Color
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USDA Organic
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Rich Taste
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Kosher
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Non-GMO Project Verified
For seven generations, Coombs Family Farms has produced great tasting, 100% pure and organic, sustainably-harvested maple syrup.
Nurturing the Forest for Seven Generations.
Free Of
GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 2 Tbsp. (30 mL)
Servings per Container: 8
| Amount Per Serving | % Daily Value |
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| Calories | 110 | |
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| Total Fat | 0 g | 0% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 5 mg | 0% |
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| Total Carbohydrate | 27 g | 10% |
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| Fiber | 0 g | 0% |
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| Total Sugars | 24 g | 48% |
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| Protein | 0 g | |
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| Vitamin D | | 0% |
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| Calcium | | 2% |
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| Iron | | 0% |
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| Potassium | | 2% |
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Other Ingredients: Organic maple syrup.
Warnings
Refrigerate after opening.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Peanut Butter Muffins With Chia Jam
[vc_row][vc_column][vc_column_text]PB&J lovers, this one’s for you! These soft, fluffy peanut butter muffins come with a built-in swirl of fruity chia jam, giving you that classic combo in a warm, portable bite. Naturally sweetened with banana and maple syrup, they’re made with simple, plant-based ingredients (including a clever flax “egg” swap) that make them as wholesome as they are satisfying. Bake up a batch for easy grab-and-go breakfasts, tuck them into lunchboxes, or keep them on hand for snack time, because honestly, who could resist a muffin that tastes like a cozy PB&J sandwich, straight from the oven?
Peanut Butter Muffins With Chia Jam
- 1/2 cup unsweetened peanut butter
- 1 cup banana (mashed)
- 1/2 cup maple syrup
- 1 tsp. vanilla extract
- 2 Tbsp. ground flaxseed + 6 Tbsp. water
- 1-1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 cup strawberry chia jam (save some for topping)
- Preheat oven to 350 degrees F. Prepare 12-cup muffin tin with liners. Spray inside of liners lightly to prevent muffins from sticking.
- In large bowl, whisk together flax meal and water to create egg replacement. Add mashed banana, peanut butter, maple syrup and vanilla extract, and mix until smooth.
- To bowl, add baking flour and baking powder. Combine until just incorporated. Avoid over mixing.
- Scoop batter evenly into lined muffin tray. Add 1 tsp. jam or chia jam on top of each muffin. Use chopstick or butter knife to swirl jam into top layer of batter.
- Bake 22-26 minutes or until toothpick comes out clean.
- Let cool 3-5 minutes, then transfer muffins to wire rack to cool completely before storing in an airtight container.
- Serve with extra jam on top or as-is. Muffins will keep in the fridge for up to a week or in the freezer for three months.
Grab these ingredients and more at Vitacost.
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