Chocolate Peanut Butter Muffins
I almost hate to call a muffin “moist” because I often think of a moist muffin or cake as “smooshy”. I think a better way to describe these muffins is soft or tender. They are not dry, not heavy, and the texture is perfect! These muffins can be a breakfast or even a treat/dessert they are so good. If you want to “kick it up” a notch as a dessert, you can even top them with frosting or freshly whipped cream.
Chocolate Peanut Butter Muffins
Ingredients
- 1 Tbsp psyllium husk powder
- 3 Tbsp coconut flour
- 2 Cups almond flour
- 1 ½ Cups monkfruit/erythritol (use 2 Cups if using allulose)
- 1 tsp salt
- 1 tsp baking soda
- ½ Cup unsweetened cocoa powder
- 2 eggs, room temp
- ½ Cup coconut oil or avocado oil
- ¾ Cup sour cream
- ½ Cup coffee room temp or unsweetened almond milk
- ¾ Cup sugar-free peanut butter
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 425F and line a muffin tin with parchment or silicone liners (you will be making 18 muffins).
- In a medium bowl whisk together the dry ingredients. In a small bowl whisk the eggs and oil together until well mixed (no large egg lumps). I like to use an immersion blender/hand mixer with a whisk attachment to make it easier but it is not necessary. Then whisk in the extract and coffee. Finally whisk in the sour cream. Once smooth and well mixed pour this into the dry mixture bowl. Use a nonstick spatula/spoon to mix well. Then mix in the peanut butter. I like to measure the peanut butter and then microwave it for 30-40 seconds to make mixing it easier.
- Scoop the batter out into 18 liners evenly. If you change the number of muffins and make less or more, they will not look the same as mine and the macros will be different. I recommend making 18 like the recipe states.
- Bake the muffins for 8 mins at 425F then reduce the temp to 350F for 18 mins. Allow the muffins to cool for 5 mins in the muffin pan before removing and allowing them to cool fully on a rack.
Notes
- The coffee is in the recipe to help bring out the cocoa flavor. They will not taste like coffee at all. If you do not have coffee, you can use unsweetened almond milk.
- You can sub oil for melted butter BUT you will want to add in 1 Tbsp of coconut flour. The oil is key to getting them exactly as pictured and moist but not soggy. They are cake-like.
- These freeze well.
Nutrition Facts
Calories
263Fat
23 gNet carbs
4 gProtein
10 gTo obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate. I do my best to provide the nutritional information based on the ingredients that I use. All information and tools presented and written within this site (keto4karboholics.com) are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information on keto4karboholics.com should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration.