Marbled Peanut Flour Muffins

Course: Dessert
Servings: 8 Muffins
Author: Angela Coleby
Print Recipe


  • 1/2 Cup (60g) Peanut flour
  • 4 Eggs
  • 1/2 Cup (107g) Erythritol (or other sugar substitute)
  • 1/2 Cup (113g) Butter, unsalted Melted
  • 2 tablespoons Cocoa Powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3-4 Tablespoons Coconut milk


  • Preheat the oven to 200C/400F degrees
  • Add the erythritol to the butter and stir well.
  • Add the eggs and combine thoroughly
  • Whisk in the peanut flour, baking powder and salt.
  • In a small bowl, spoon in about 4 tablespoons of the batter.
  • Add the cocoa powder and blend into a paste.
  • Add the coconut milk and blend until smooth.
  • Pour the peanut batter into a muffin tin lined with cases. Pour about 2/3 of the way up.
  • With a small spoon, drizzle the cocoa mixture into the muffin cases.
  • Using a knife, place it into the cupcake and gently swirl the cocoa mixture around.
  • Bake for 20 minutes until firm and golden.


Makes 8 muffins
Nutritional Information per muffin – 181 Calories, 16g Fat, 5g Protein, 2.7g Total Carbs, 1.1g Fibre, 1.6g Net Carbs.