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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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More low carb muffin recipes

Strawberry Steusel Cheesecake Muffins

Peanut Flour Marble Muffins

Apple Pie Muffins

Mixed Berry Muffins

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 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Desserts, Muffins
Cuisine American
Servings 6 Muffins
Calories 244 kcal

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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

The information shown is an estimate provided by an online nutrition calculator.

Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes

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

summary

 

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