Desserts & Cakes/ Gluten Free/ Low Carb/ Vegetarian

Chocolate & Peanut Butter Muffin

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

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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

A delicious low carb chocolate peanut and chocolate muffin.
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Course: Desserts, Muffins
Cuisine: American
Keyword: Muffins, peanut butter
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 Muffins
Calories: 244kcal
Author: Angela Coleby

Ingredients

  • 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: 1Muffin | Calories: 244kcal | Carbohydrates: 9g | Protein: 9g | Fat: 21g | Fiber: 4g

 

 

 

 

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5 Comments

  • Reply
    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
    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

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