Double Chocolate Peanut Butter Muffins
These chocolatey muffins, made without flour, are low in sugar and a great source of protein.
Servings 12
Ingredients
- 1/2 cup Silk Organic Unsweetened Soy Milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 medium ripe bananas peeled
- 1/4 cup natural peanut butter
- 2 cups rolled oats
- 1/4 cup dark cocoa powder
- 1/4 cup coconut palm sugar or dark brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 3 tablespoons mini chocolate chips
Instructions
- Preheat your oven to 375 degrees. Line a muffin tin with 12 paper liners.
- In your blender, combine all of the ingredients, in the order given, except the chocolate chips. Blend on medium high speed for 35 to 40 seconds, or until smooth and well blended. Remove the blender pitcher from the base.
- Add the chocolate chips into the mixture and stir in with a spoon or spatula. Pour the mixture into the muffin tins about 2/3 full (about 1/4 cup per muffin). Feel free to add a few more mini chips on top.
- Bake for 10 to 12 minutes or until a toothpick inserted into the center comes out mostly clean.
- Allow to cool in the tins for just about 3 minutes then cool completely on a wire rack.
Notes
I use natural peanut butter in this recipe. Look for simply ground peanuts with no added sugar, fats or additives.
If you cannot find coconut palm sugar, feel free to use dark brown sugar. Both have similar calories and grams of sugar, but coconut palm sugar is said to not spike your glycemic levels the way that regular sugar can. Either way, this amount of sugar is quite low
If keeping gluten-free is a concern, be sure that your oats are labeled gluten-free
Keep in mind, these muffins are really low in sugar. If you’d like them sweeter, feel free to add more sugar to taste.