This delicious muffin recipe came as a result of a craving for Reese’s peanut butter cup AND a chocolate cake. We wanted something that tasted delicious but wasn’t full of all the refined and processed sugar and flours that you normally see with baked goods. These muffins taste almost too good to be healthy – but they aren’t – they are gluten and wheat free and have about 25% of your daily fiber needs in one little muffin. They are made with oat flour, so along with the fiber, you also get heart-healthy benefits…all while eating something that tastes like it came from a bakery.
Sometimes healthy baked treats taste alright for your everyday life, but they may not taste good enough to serve when company comes over. Well, we say that life is too short to eat bad food! Healthy food can taste amazing as well and we think you can serve these muffins to anyone, they are that good! In fact, we are going to add them to our Easter brunch menu…drizzled with the Peanut Butter Maple Sauce – yum!
Gluten-Free and Wheat-Free Chocolate Peanut Butter Muffins
- Yield: makes 10-12 muffins 1x
Ingredients
Dry:
1/4 tsp. salt
1 tsp. baking powder
1 cup gluten-free oat flour
1/2 cup almond meal
1/2 cup powdered peanut butter
3/4 good quality unsweetened cocoa
Wet:
1/2 cup organic maple syrup
1 cup unsweetened coconut milk, from a carton
2 eggs
1 tsp. vanilla extract
2 T coconut oil (use refined or melt first)
1/4 cup (plus a little extra if you want to sprinkle on top) dairy-free dark chocolate chips, we used Enjoy Life brand
Optional Peanut Butter – Maple Sauce:
1/4 cup natural peanut butter
2 T organic maple syrup
4–6 T unsweetened cashew milk
1/4 tsp. vanilla extract
Instructions
1.) Preheat oven to 350°.
2.) Place all of the dry ingredients (with the exception of the chocolate chips) together in a large bowl and whisk together to combine until clumps are gone
3.) In a smaller bowl, combine all of the wet ingredients together and whisk to combine.
4.) Mix the wet ingredients in with the dry ingredients and start to combine. Fold in the chocolate chips and continue to combine all of the ingredients.
5.) Spray a 12 count muffin pan with coconut spray and evenly scoop the batter into the muffin pan. Sprinkle with extra chocolate chips if you like.
6.) Bake for about 18 minutes or until a toothpick inserted comes out clean. Allow the muffins to cool in the pan for at least 10 minutes before you dive into them (it’s hard to wait for these babies but it is worth the wait!). Drizzle the sauce over them if desired – you won’t be sorry 😉
*Note: Depending on the size of your scoop, you may not have enough batter to fill 12 muffins. If this happens, be sure pour a little water into the empty cups before putting the pan in the oven. This will protect the pan from burning.
To make the Peanut Butter Maple Sauce:
1.) Combine all the ingredients (start with 4 tablespoons of the milk and add more to achieve the desired consistency) in a bowl and whisk together. Drizzle on top of the muffin or dip the muffin into it – or smother it with it – this sauce is Ah-mazing!! Enjoy! If you have any leftover sauce, store it in the refrigerator for up to a week – you will need to heat the sauce to use it to bring it to a thinner consistency.
