Friends! I’m super excited to introduce you to my friends Megan and Peggy from Curry Girls Kitchen, who are bringing you this beyond delicious recipe for Dark Chocolate Peanut Butter Muffins (with a paleo option too)!. Peggy and I met last fall on a trip to a Peanut Farm in Richmond, VA, and we immediately clicked over our love of food (obviously, we WERE on a food tour, after all – ha!) and teaching others about how to make healthy food taste freaking amazing. Be sure to check out Curry Girls Kitchen for more delicious gluten and dairy-free recipes like this one (p.s. – they’re MUCH better bakers than I am, ha!) – Dana
Last October, Curry Girls Kitchen and Real Food with Dana were both invited to a Peanut Farm in Richmond, Virginia for the Peanut Harvest Farm Tour. It was there that the two kindred foodie spirits met while eating their peanut inspired dinner… Peg’s and Dana immediately bonded over their similar beliefs in all things food and lifestyle.
To honor and celebrate our first meeting that had everything to do with peanuts, Megs and Pegs created this peanut butter inspired double chocolate coconut muffin. Great eaten as is or even crumbled over your favorite coffee, Dolce De Lece or coconut ice creams and drizzled with the coconut maple peanut butter glaze! To make this recipe paleo, just use sunbutter instead of peanut butter!!
These muffins are even more moist and delicious the next day!
- 1 cup Pamela’s Grain and Gluten-Free Nut Flour Blend
- ½ cup coconut flour
- ½ cup raw cocoa powder
- ½ cup peanut flour
- ½ Tbsp baking powder
- Pinch of sea salt
- ¾ cup coconut oil, melted
- ½ cup creamy peanut butter*
- 1 Tbsp vanilla extract
- 5 large eggs
- ¼ C hazelnut or coconut milk
- 1 heaping cup Enjoy Life chocolate chunks
- Coconut oil for greasing muffin tins
- ¼ cup melted coconut oil
- ¼ cup 100% real maple syrup
- ¼ cup creamy peanut butter*
- For the muffins: preheat oven to 325 degrees F. And grease muffin tins with coconut oil.
- Blend all dry ingredients together in a large mixing bowl. (except chocolate chunks)
- Blend together all the wet ingredients. Add in with dry and mix just until blended (the batter will be thick) Then, stir in the chocolate chunks.
- Spoon batter into muffin cups until about ¾ full.
- Bake for about 20 minutes or until firm to the touch.
- While the muffins are baking, make the glaze: Whisk all the ingredients together in a medium bowl. The mixture should be slightly drippy - if it's not, add another tablespoon or more of the maple syrup to thin out a bit.
- Using a spoon, drizzle glaze over each muffin when it comes out from the oven (and more over your ice cream bowl if you're serving them that way!)
- Allow muffins to cool for 10 minutes before removing from muffin tin.
- Store in an airtight container.
Don’t forget to check out Megan and Peggy at Curry Girls Kitchen for more deeelish recipes like this one!
