Chocolate and peanut butter muffins | Healthy cakes #1

I truly believe I’ve finally unlocked the Awesome Gluten Free Muffin achievement with this recipe. What a winner! 🏆

These Chocolate and Peanut butter muffins are super fluffy and moist as a cake should be.

They are also dairy free and packed with fibre and good stuff. Perfect for those days you need a treat or just want to have a healthy cake option with your cup of coffee! 🙂

Ingredients

• ⅔ cup of sesame seeds
• 6 medium eggs
• ½ cup of coconut oil, melted
• ⅓ cup of honey (or any sweetener you like)
• ⅓ cup of coconut flour
• ¼ cup of cocoa powder
• 1 teaspoon of psyllium husks
• 2 teaspoons of baking powder
• A pinch of salt
• ¼ cup of unsweetened peanut butter

Directions

1. In a food processor add the sesame seeds and mix for 4 minutes.
2. Then, add eggs, coconut oil, honey and mix them for more 5 minutes.
3. Next, let’s add the coconut flour, baking powder, psyllium husks, cocoa powder, and salt. Mix just enough to incorporate all ingredients.
4. Grease your muffin tin and pour the batter in, filling only half of it.
5. We are going to use peanut butter as a delicious filling, so add 1 teaspoon of peanut butter to each and cover with the remaining batter.
6. Preheat oven at 180C (350F) and bake it for 30 minutes.
7. It’s done! 🎉

Tip #1: for a lower carb version, replace honey with an artificial sweetener of your choice.

Tip #2: be aware that many supermarket brands of peanut butter usually include unwelcome ingredients in their composition such as salt, a sweetener such as sugar, and an emulsifier or vegetable oil. As usual the list of ingredients is your friend, make sure to read it carefully.

* Note: net carb count = total carbs - fiber. Carb count is estimated based on the products I used.
Always check nutrition labels for accurate carb counts and gluten information.