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 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

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.

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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

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