Dark Chocolate Peanut Butter Muffins (Paleo Option Too!)
Prep time
Cook time
Total time
Dana: Curry Girls Kitchen for Real Food with Dana
Serves: 12 muffins
Ingredients
For the muffins
- 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
For the peanut butter-coconut maple glaze
- ¼ cup melted coconut oil
- ¼ cup 100% real maple syrup
- ¼ cup creamy peanut butter*
Directions
- 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.
Notes
*To make this recipe paleo, substitute sunflower seed butter for the peanut butter.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/dark-chocolate-peanut-butter-muffins-guest-post-curry-girls-kitchen/