Chocolate & Peanut Butter Muffin

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

Mixed Berry Muffins

Chocolate Peanut Butter Muffins

Angela Coleby

A delicious low carb chocolate peanut and chocolate muffin.

4 from 1 vote

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

 

US CustomaryMetric

 

1x2x3x

• 1/4 cup Coconut flour
• 1/4 cup Butter unsalted, melted
• 1/4 cup Cocoa Poweder unsweetened
• 3 large Eggs
• 1/4 cup Erythritol LC sweetener
• 3 tablespoons Coconut milk
• 1/2 teaspoon Baking powder
• 1 teaspon Vanilla essence
• 1/4 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

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