Peanut Butter Chocolate Muffins

Peanut Butter Chocolate Muffins

Peanut Butter Chocolate Muffins

These intense chocolate muffins are a chocolate lovers’ dream, paired with a swirl of creamy peanut butter and low-glycemic sweetener making them great for breakfast.

Peanut Butter Chocolate Muffins

Peanut Butter Chocolate Muffins Ingredients: 

For Muffins

  • 1 cup blanched almond flour
  • ½ cup unsweetened cacao powder
  • ½ cup Now Foods erythritol sweetener
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 2 large eggs + 2 large egg whites
  • 1/3 cup melted unsalted butter
  • 1 tsp vanilla extract
  • 2 tbsp creamy unsalted peanut butter at room temperature (the drippy kind)

For Serving

  • 2 cups fat-free Greek yogurt
  • 1/2 cup blackberries
  • 1/2 cup raspberries

Peanut Butter Chocolate Muffins

Peanut Butter Chocolate Muffins

Peanut Butter Chocolate Muffins

Peanut Butter Chocolate Muffins

Peanut Butter Chocolate Muffins

Peanut Butter Chocolate Muffins

Peanut Butter Chocolate Muffins

Peanut Butter Chocolate Muffins

These intense chocolate muffins are a chocolate lovers' dream, paired with a swirl of creamy peanut butter and low-glycemic sweetener making them great for breakfast.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: breakfast, gluten free, snack, vegetarian
Servings: 4 meals
Calories: 557kcal
Author: Sarah Kesseli

Ingredients

For Muffins

  • 1 cup blanched almond flour
  • ½ cup unsweetened cacao powder
  • ½ cup erythritol sweetener
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 2 large eggs
  • 2 large egg whites separate yolks from egg whites and only use the whites
  • 1/3 cup melted unsalted butter
  • 1 tsp vanilla extract
  • 2 tbsp creamy unsalted peanut butter at room temperature the drippy kind

For Serving

  • 2 cups fat-free Greek yogurt
  • 1/2 cup blackberries
  • 1/2 cup raspberries

Instructions

  • Preheat oven to 350ºF and line 8 muffin tins with paper liners. Combine almond flour, cacao powder, erythritol, sea salt and baking powder in a medium mixing bowl and whisk to combine. In a separate medium mixing bowl, whisk together eggs, egg whites, melted butter, and vanilla extract. Gradually whisk dry ingredients into wet until batter is smooth.
  • Divide batter between 8 muffin tins, filling ¾ of the way full. Spoon ½ teaspoon of peanut butter on the center of each muffin and use a toothpick to swirl. Bake for 25 minutes. Cool muffins at room temperature for 15 minutes.
  • Place 2 muffins in the large compartment of 4 MPOF teal containers. Spoon ½ cup of yogurt into each small compartment and add berries.

Notes

** Macros below include the carbohydrates from the erythritol. Macros minus the carbs are as follows: 
 
460 calories | 36g Fat | 22g Carbs | 25g Protein | 8g Fiber 

Nutrition

Calories: 557kcal | Carbohydrates: 47g | Protein: 25g | Fat: 34g | Sodium: 495mg | Fiber: 10g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

About the Author

Sarah Kesseli
Sarah Kesseli is a Certified Eating Psychology & Intuitive Eating Counselor at www.sarahkesseli.com She spent the first eight years of her career working in the fitness industry before making the jump into the food, ‘mood’ and nutrition side of the wellness world. Sarah also creates healthy and simple recipes on her website Ingredients Of A Fit Chick as well as for a few well-known, industry leading companies. In her free time, Sarah loves to attend yoga classes, hike, read and spend time at the beach.

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