Hello Bristol! Enjoying the spring weather? I’ve been loving the longer days and slightly warmer temperatures. I feel much more active, thus much more hungry. And if like me, you still have leftover Easter chocolate, then this is a fun way to use it up. Here is what you’ll need:
- 3 eggs
- 1 heaping tablespoon of coconut oil
- 1/4 cup peanut butter
- 1 teaspoon vanilla
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup coconut flour
- ~1/4 cup chopped chocolate or chocolate chips
First, beat your eggs very well.
Next, add the coconut oil, peanut butter, vanilla, sugar, and salt. Mix this very well.
Last, add the baking powder and coconut flour. Combine thoroughly. It may take a few minutes, but keep stirring until the batter is smooth.
You will then chop up some chocolate and throw that in. You can also substitute nuts instead of chocolate if you like.
Line or grease a muffin tin for 6 muffins. I seemed to have lost my 6th one, so greased it with coconut oil. Bake at 400 F / 200 C for 10-12 minutes.
And there you have it, Peanut Butter Chocolate Muffins! These are packed with protein and are a great post workout snack. Or a post work snack, post nap snack, etc. And since they don’t contain refined flour, it can be a great gluten free treat. They come together quite quickly, making these muffins an easy treat to whip up today. Use up the last of your Easter chocolate by giving these a try! Thanks for reading and Happy Eating!