Chocolate Peanut Butter Muffins


These chocolate peanut butter muffins are the perfect pick me up snack when you want something a little sweet and a little salty. I am personally obsessed with chocolate and peanut butter and these gems packed a punch of both flavours in a convenient healthy muffin. I especially love sharing one with a cup of Earl Grey tea. INGREDIENTS
  • 1½ cups gluten free all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup cacao
  • ¼ cup vegan mini chocolate chips (I used enjoy life)
  • 1 cup organic coconut kefir
  • ½ cup coconut sugar
  • ¼ cup maple syrup
  • ½ cup coconut milk ( I used silk unsweetened)
  • 2 tablespoons avocado oil
  • 1 large egg
  • 1 teaspoon vanilla
  • 3 tablespoons organic natural peanut butter or other nut butter
  1. Preheat oven to 375 degrees Fahrenheit. Line a muffin pan with muffin liners
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cacao, and chocolate chip.
  3. In a separate bowl, mix together the coconut kefir, coconut sugar, maple syrup, milk, oil, egg and vanilla.
  4. Combine the wet ingredients to the dry ingredients and mix until just combined.
  5. Evenly distribute the batter between all 12 muffin cups.
  6. Drop a tsp of peanut butter on the top of each muffin. Using a small fork gently stir PB into batter.
  7. Bake at 375 degrees for 20 muffins or until a toothpick inserted into the center comes out clean.
  8. Allow to cool in the pan for about 5 minutes, then remove from the muffin pan to a wire rack to finish cooling.


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