Chocolate Peanut Butter Muffins

Toast with peanut butter and honey. One of my favorite bad breakfasts in my “past life.” And then I would dream about sprinkling chocolate chips on top of THAT bad boy! I’ve learned to put aside those peanut butter-chocolate cravings but then I saw this recipe for Chocolate Peanut Butter Muffins from glutenfreefix.com. OMG… These muffins hit the spot! The smell is outrageous while baking! And, they’re not overly sweet like a cupcake. They’re just right for breakfast to call them “muffins,” and go very well with a cup of coffee.

RECIPE

  • 1/2 cup of coconut oil (or butter)
  • 1/4 – 1/2 cup agave nectar
  • 1/2 cup cocoa powder
  • 3/4 cup peanut butter or almond butter
  • 4 large eggs
  • 1/2 teaspoon baking soda
  • Optional: 1 bar of 70% (or higher) dark chocolate, chopped
  1. Preheat oven to 350˚ F.
  2. Melt together coconut oil and agave nectar in the microwave (about 20-30 seconds.)
  3. Whisk in cocoa powder and peanut butter until smooth.
  4. Whisk in eggs and baking soda.
  5. Add in chopped chocolate pieces (if using).
  6. Pour into lined or greased muffin tin.
  7. Bake for 18-22 minutes. (Makes 12 muffins.)
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