Chocolate & Salted Peanut Butter Muffins

I am obsessed with anything peanut butter. Chocolate is also another obsession of mine, so when I put the two together in a recipe, I get ridiculously excited. I’m not a fan of muffins, however I felt compelled to try and create a wholesome muffin that satisfies rich cravings.

These muffins are not meant to be a sweet treat. They do have subtle sweetness, with merely highlights the chocolate and peanut butter.

Wholegrain flour in muffins and cakes freaks me out, i’m always worried it’s going to be dry, boring and taste awkward. These on the other hand, turned out to be delicious, filling treats. The rich chocolate is complemented by an intense salted peanut butter.

These are refined sugar free, dairy & butter free. 

Ingredients: 

Dry:

1 1/2c Wholemeal Flour.

1/2c Almond Meal.

1/2c Raw Cacao Powder.

2tsp Baking Powder .

1tsp Baking Soda.

1 heaped tsp Sea Salt.

1/4c Cacao Nibs.

 

Wet: 

3 Eggs.

1c Coconut Cream.

1/2c Honey.

1/2c Olive Oil.

1/2c Wholefood Peanut Butter (I used crunchy).

 

Method.

Preheat oven to 200°c & Line a 12 hole muffin tray with papers. Place aside.

Sift all dry ingredients except the salt and cacao nibs into a large bowl, gently mix together with a metal spoon. Add in cacao nibs and toss to combine.

In a second bowl, whisk the eggs till there is no separation in colour. Add the coconut cream and beat again, followed by the honey and finally the olive oil. The mixture will be very runny, this is fine.

Gently tip the dry mixture over the wet mixture. Fold together with a metal spoon, being careful not to overmix. Add in peanut butter and softly mix, it is fine that there will be areas with chunks of peanut butter.

Bake for 18-20minutes.

Cool, top with peanut butter and sprinkle salt.