Peanut butter and chocolate are a match made in heaven and these muffins really hit the spot while still keeping it healthy.
I love checking out recipe ideas that cross my facebook newsfeed and often have a play with them to reduce the sugar content and add in a bit of extra nutrition so that I am happy for my family to eat it.
This recipe came out of one of those times – it is gluten, grain and dairy free and contains just a very small amount of sugar in the form of raw honey. I use 90% chocolate chopped up to make choc chips which really makes the extra sugar minimal. If you prefer things sweeter then use different chocolate and add more honey.
These have been tested as both mini and full sized muffins and get the thumbs up for both. I even think it would work as a slice although I haven’t tried it. See the update below about how great they are as cookies!
You can sub the peanut butter for any nut butter you like which will make them paleo.
I don’t think you could come across an easier recipe – it is just mix everything in a bowl and pop into the oven. Takes just a few minutes. The hardest part is not eating all of the mixture before getting it into the oven.
Double the recipe to make full size muffins.
My son and I decided to test these out as cookies and they worked perfectly either just rolled into balls or flattened and cut out with a cookie cutter. They keep their shape really well so you can really use your imagination.
There is an ongoing debate at my place as to whether they are better as cookies or muffins. I personally prefer them as cookies.
1/2 cup natural peanut butter (or nut butter of your choice)
1 tablespoon blanched almond meal
1 tablespoon raw honey
1/4 teaspoon baking soda
1/2 teaspoon vanilla bean paste
good pinch of salt (less if your peanut butter contains salt)
1 egg – room temperature
20 gms (about 2 squares of Lindt) chocolate chopped into small bits or use choc chips. I use 90% cocoa chocolate but use what you prefer.
Mix all the ingredients except the choc chips in a mixing bowl using a spoon.
Fold through the choc chips
The mixture will be a cookie dough texture. Spoon evenly into 12 mini muffin holders or around 9 – 11 large ones if you double the recipe. If making cookies shape into balls (don’t flatten) or press/roll the mixture flat but still a few cms thick and cut into shapes with a cookie cutter.
Bake at 170 degrees C for 10-12 minutes for mini muffins/cookies or 20 minutes for full size.
Keep an eye on them so they don’t burn. You want golden brown.
Cool on a baking tray and store in an airtight container in the fridge.
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