This recipe gives you two for the price of one... winning! I couldn't decide what flavour muffin I was in the mood for so I decided to make two flavours from the same base mixture and they both turned out amazing.
The two different flavours means you'll please everyone (hopefully)... or just yourself if you don't want to share them (I won't judge).
My favourite is the PB & raspberry ones because peanut butter is life. But for any chocaholics you'll absolutely LOVE the choc ones. And obviously if you don't like one of the flavours you can make a full batch of one of the flavours instead just by doubling the quantities.
As usual this recipe is gluten-free, dairy-free and refined sugar-free! But remember even healthy treats should be enjoyed in moderation (I often forget this... woops). Anyway, now for the reason you're here...
RECIPE (serves 6)
- 1 & 1/2 cup almond meal
- 1/4 cup nuttelex or coconut oil, melted
- 1/3 cup honey
- 2 eggs
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp vanilla extract
PB & RASPBERRY
- 2 tbsp powdered peanut butter (e.g. PB2 or MacroMike)
- handful of frozen raspberries
- 3 tsp smooth peanut butter (1 tsp per muffin)
- 2 tbsp cacao powder
- 50g dark chocolate, cut into chunks
1) Preheat oven to 180 degrees and grease and line a muffin tin.
2) In a large bowl, whisk together all the base ingredients until well combined.
3) Divide the mixture equally in two.
4) For the PB&J muffins, add the powdered peanut butter to the mixture first before folding through the frozen raspberries.
5) Add a tablespoon of the mixture to each muffin hole and then add 1 tsp peanut butter on top before adding another tablespoon of mixture to cover it. Repeat 3 times.
6) For the choc muffins, add the cacao powder to the mixture and stir well before folding through the dark choc chunks.
7) Divide the choc mixture equally between 3 muffin holes.
8) Bake all 6 muffins in oven for 20 minutes or until skewer comes out clean.
9) Leave to cool for 5-10 minutes (if you can resist) before tucking in!