Healthy Gluten Free Chocolate Peanut Butter Muffins 2.1
This is an updated version of a previous recipe, which dates back a year and a half ago, which dates back to August 2010. The basic recipe is below. Sometimes I add chocolate chunks, other times I ad 1/4 cup of shredded coconut.
And sometimes I turn them into healthy chocolate cupcakes: I frost them with a healthy frosting made of unsweetened coconut cream, honey, and cocoa.
Everyone has a different definition of what is healthy. So, why do I think this recipe is healthy? It’s gluten free, dairy free, and sugar free. I use honey rather than sugar, though you could also use dark brown muscovado sugar if you like. It’s also got very little flour in it, and it’s packed full of nuts and seeds. Lots of fiber! Each muffin is a healthy snack on its own, perfect to enjoy with a cup of tea or coffee.
- 1 cup Dove’s Farm Gluten Free white bread flour (or other gluten free flour blend)
- 1 cup Honey
- 3 Eggs
- 1/2 cup Nut milk (I make my own in the Vitamix)
- 1/3 cup Peanut butter, unsweetened (You can also substitute hazelnut or almond butter, if you prefer)
- 1/2 cup Olive oil
- 1/2 cup Mixed crushed nuts (peanuts, almonds, hazelnuts, brazil nuts, walnuts, etc. )
- 1/2 cup Mixed Seeds (flax, sesame, sunflower, etc.)
- 1/4 cup Cocoa powder, unsweetened
- 1/4 cup Cocoa nibs (Optional; it doesn’t make much of a difference if you can’t find them)
- 2 t. Vanilla extract
- 1 t. Baking powder
- 1/2 t. Salt
Preheat oven to 350°F/180°C.
Line muffin tins with your muffin liner of choice.
In a medium bowl, mix together dry ingredients. In a separate bowl, mix together moist ingredients, except the nut butter. Slowly add the blend of dry ingredients to the moist, mixing lightly until just combined. (Yes, in theory I do it this way. In reality, I just mix it all together, leaving the nut butter separate.)
Divide batter among muffin cups, filling about 3/4 full. Drop a small spoonful of nut butter in the middle of each one, on top. If you have leftover batter, add it to the muffin cups. Bake for about 17 minutes. This recipe should make 12 muffins. If I have extra batter (usually because I’ve added something extra like coconut), I fill a glass ramekin or two with the extra and bake them along with the muffins.
If you’ll be frosting, let them cool before doing so. The healthy frosting recipe I mentioned above doesn’t take the heat well, so the frosted version is not good for carrying with you as a snack away from home. Unless you don’t mind a mess.