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    Home » Desserts

    Chocolate & Peanut Butter Muffin

    Published: Oct 24, 2016 · Updated: Sep 14, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarian

    This chocolate peanut butter muffin is my cupcake version of Reeces Pieces and a healthier version because of the low carb and sugar replacement.  

    I am adding this to the list of another coconut flour muffin that could probably be replicated with almond flour.  The main attraction about this muffin is the gooey peanut butter centre.   I noticed that almonds here are much cheaper than Barbados so once I get my food processor I shall be making a batch of almond flour and get around to the list of recipes to make!  So much baking, such a happy husband!

    Chocolate & Peanut Butter

    I used smooth peanut butter as it's my personal favourite, but crunchy would be fine.  An extra treat in the middle for you.  I use peanut butter that is unsweetened and as natural as you can get.  Alternatively, whip up a batch yourself using peanuts and your food processor.  

    There is just something about chocolate and peanut butter that it just divine for me.   I was toying with the idea of topping these delicious muffins with a chocolate ganache but think I may have had to have a lie down with the flavour overload.   Actually, if I do this again I think a chocolate topping would not go amis.  Athough I was trying to keep the net carbs down just using cocoa powder.  

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    Chocolate Peanut Butter Muffins

    Angela Coleby
    A delicious low carb chocolate peanut and chocolate muffin.
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Desserts, Muffins
    Cuisine American
    Servings 6 Muffins
    Calories 244 kcal

    Ingredients
     
     

    • ¼ cup Coconut flour
    • ¼ cup Butter unsalted, melted
    • ¼ cup Cocoa Poweder unsweetened
    • 3 large Eggs
    • ¼ cup Erythritol LC sweetener
    • 3 tablespoons Coconut milk
    • ½ teaspoon Baking powder
    • 1 teaspon Vanilla essence
    • ¼ teaspoon Salt
    • 6 teaspoons Peanut butter

    Instructions
     

    • Pre-heat the oven to 200C/400F degrees.
    • Blend the butter, eggs, erythritol, vanilla essence and coconut milk.
    • Add the coconut flour, cocoa powder, baking powder and salt. Whisk until the batter is smooth
    • Pour the batter into cupcake cups.
    • Gently place a teaspoon of the peanut butter into the middle of the cupcake mixture. Smooth any chocolate batter over the top of the peanut butter.
    • Bake for 20 minutes until firm.
    • Eat and enjoy!

    Nutrition

    Serving: 1MuffinCalories: 244kcalCarbohydrates: 9gProtein: 9gFat: 21gFiber: 4g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

    This post may contain affiliate links. Please read my disclosure policy for more information.

    summary

     

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      Recipe Rating




    1. GiGi Eats

      October 26, 2016 at 1:40 am

      UM YES. and MORE MORE MORE YES!! PLEASE gimme! ha!

      Reply
      • Angela Coleby

        October 26, 2016 at 10:32 am

        lol! I'm with you on that one!

        Reply
    2. Pamela marchant

      October 24, 2016 at 6:52 am

      Hi could you give an idea of the ratio of almond flour, Eggs and milk if I substituted the coconut flour?? They look delicious

      Reply
      • Angela Coleby

        October 24, 2016 at 6:57 am

        Hi
        I'd use this recipe as a guideline as I know that this makes a good almond flour muffin. Just add the cocoa powder and peanut butter to the muffin mixture. Let me know how it goes!
        https://divaliciousrecipes.com/2012/05/01/apple-crumble-muffins-gluten-free/

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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