Double Chocolate Muffins with peanut butter…
Need I say more?
Liz totally inspired me to get back in the kitchen again after she had me drooling over this fudge brownie protein bar recipe.
After moving up to North Idaho, my fiance and I literally had nothing in our kitchen. Like, not even kidding we didn’t even have a single pan. Thank goodness for moms, they always come through to the rescue!
Now that my kitchen is equipped, I spent 2 days in the kitchen last week whipping up a ton of new healthy, gluten free dessert recipes… Think chocolate chip cookie dough, frosted fudge brownies and chocolate chip banana muffins. And did I mention they are all healthy recipes?!
Um, are you drooling yet?
So if you’ve got a sweet tooth like I do, stay tuned for more goodness.
Double Chocolate Peanut Butter Muffins
This recipe is clean and uses only real food ingredients.
Okay, maybe minus the chocolate chips, but hey you gotta live life a little. And trust me, a few pieces of chocolate here and there ain’t gonna kill ya 😉
When it comes to protein powder, we highly recommend un-denatured chocolate whey protein from New Zealand. Want to know more about where we get ours? Fill out this interest form and I’m happy to tell you more.
Okay, enough about chocolate, where are my peanut butter lovers at?
We are pretty sure 99% of people love peanut butter, especially peanut butter AND chocolate. I mean, how couldn’t you?!
So, here are 3 Benefits of Eating Peanut Butter (& Peanuts):
- Peanut Butter ranks as high as strawberries and blackberries in antioxidants, and has a high concentration of a polyphenol called p-coumaric acid, which has been studied for its antioxidant & anticancer abilities.
- P-coumaric acid also significantly inhibits the oxidation of LDL (“bad”) cholesterol, and research has shown roasting peanuts can boost the level of p-coumaric acid & antioxidant level by as much as 22%!
- Eating Peanut Butter may also stave off heart disease by increasing magnesium, folate, fiber, copper, vitamin E, and arginine consumption , all of which play a role in the prevention of cardiovascular disease. Plus, about half the fat in peanut butter comes from monounsaturated fat, which has been shown to be associated with lower levels of heart disease and cancer.
(Source: The 150 Healthiest Foods on Earth, Jonny Bowden, PhD, CNS)
P.S. Ready to get in shape for summer? Struggling with sticking to a “diet”?
The #1 reason diets have failed you in the past is because they’re just too complicated. And too restrictive.
You end up lost, stressed, and worrying about every single “good” and “bad” calorie you put into your mouth.
Giving up all of your favorite foods… Kicking yourself for your “slip ups.”
And not only do you not really even enjoy what you’re eating, you might even become lethargic, disappointed in yourself and end up feeling bad about your “willpower” in general…
Like there’s just something “wrong” with you.
Thus the yo-yo cycle continues…That is NOT the way anyone should live. And there is NOTHING wrong with you
You’re human. You’re beautiful. You’re smart. But you just need a push in a better, smarter direction.
Join the Bikini Bootcamp Challenge that starts April 11th and put an end to dieting, food restriction and calorie counting for good. When you sign up you’ll receive a 7-Day workout plan, BONUS new recipes, 3 Bikini Lifestyle Hacks and more.
Double Chocolate Peanut Butter Muffins
A gluten-free, chocolate peanut butter muffin.
Prep Time: 5min | Cook Time: 20min
- 1/4 cup cocoa powder
- 1/4 cup oat flour*
- 1/3 cup protein powder** (email us for our recommendation)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp coconut or brown sugar
- 1/2 cup all natural peanut butter
- 1/2 cup applesauce
- 2 tbsp honey
- 1 large egg
- 1 cup unsweetened almond milk (or other milk of choice)
- 1/4 cup dark chocolate chips
- Preheat oven to 350 degrees and line a muffin pan with foil liners (I highly recommend using foil liners so the muffins don’t stick, but if you don’t have any you can grease the pan well with coconut oil)
- In a large bowl, mix together all dry ingredients except for chocolate chips and set aside.
- In a medium bowl, mix together all wet ingredients until combined. Pour wet ingredients into your dry ingredients and mix until combined.
- Fold in chocolate chips and pour into prepared pan.
- Bake for 15-20 minutes or until a toothpick comes out clean. Best eaten within 24 hours or stored in the refrigerator for up to 3-4 days.
*blend regular old fashioned oats until you have a fine powder like flour. Measure after blending.
**If omitting the protein powder, reduce milk to 1/2 cup.