I think this is a great recipe for a newbie gluten free baker. It requires no specialty gluten free flours and it is so easy to make with simple ingredients already in your pantry! For those who can’t do peanuts or are following the paleo diet, almond butter is a fantastic substitute. I have made it both ways and been very pleased.
My favorite thing about these muffins are the cracks that develop on the top, which add a nice texture in contrast to the fluffy inside. These are not overly sweet, but hit the spot just right for me. That is why I decided to call it a muffin, rather than cake. If you want a more decadent treat, add some chocolate chips to the batter or top with a simple ganache.
Chocolate Peanut Butter Muffins
- 1/2 cup butter or coconut oil
- 1/2 cup honey
- 1/2 cup cocoa powder
- 3/4 cup peanut butter or almond butter
- 4 large eggs
- 1/2 teaspoon baking soda
- 3/4 cup chocolate chips (optional)
- Preheat oven to 350.
- Gently melt together butter and honey.
- Whisk in cocoa powder and peanut butter until smooth.
- Whisk in eggs and baking soda.
- Pour into muffin tin, lined or greased.
- Bake for 18-22 minutes until done.
- Yields 12 muffins.
Peanut butter and chocolate, the ultimate combination! Both are huge pregnancy cravings for me, so putting them into one cake is perfection. Just an update, I am finally in my third trimester, 30 weeks! Very excited, but sooo ready for summer to end. I’m happy to report that I have been gaining healthy weight and feeling pretty good overall. This lovely photo was taken by my 7 year old daughter via cell phone, so don’t mind the amazing quality :)
… Also today is my daughter Juliette’s 2nd Birthday! I can’t believe she is growing up so fast. She is quite a little ham, as you can see…
Hope you all are enjoying your summer!