Recipe characteristics
- Easy to make
- Only one bowl needed
- They make a great snack on-the-go
- You can freeze some for later
- Dietary requirements: vegan (dairy-free, egg-free), gluten-free, and soy-free
Notes on ingredients
- White rice flour: White rice flour is naturally gluten free, rich in carbohydrates and low in fat.
- Oat flour: Oat flour is a nutritious, unrefined flour that lends great texture to baked goods.
- Almond flour: Almond flour is made from blanched (peeled) almonds and it is not the same as almond meal. Compared to almond meal, almond flour has a finer texture and lighter color. It adds texture and a subtle nutty flavor.
- Coconut sugar: It can be subbed with brown sugar or regular white sugar.
- Cacao powder: I used raw cacao powder for this recipe as it provides more nutrition but regular cocoa powder works just as well.
- Dark chocolate chunks: Use 70% cocoa dark chocolate chunks.
- Full-fat coconut cream: Use full-fat canned coconut milk. The cream should be firm enough so that you can scoop it out with a spoon. When left at room temperature, the coconut cream should have a creamy and thick consistency.
- Peanut butter: Chunky peanut butter is my favorite.
- Rice milk: Substitute it with soy milk, oat milk or almond milk.
How to make it
NOTE: Batter and dough made with room temperature ingredients will yield the best results.
Step 1
Preheat oven to 180° C. Grease muffin tins with coconut oil.
Step 2
In a large bowl, mix together dry ingredients: white rice flour, oat flour, almond flour, coconut sugar, cacao powder, dark chocolate chunks, baking powder, and a pinch of baking soda.
Step 3
Add chunky peanut butter, coconut cream, and rice milk (start by adding 120 ml, then if needed add extra 30-40 ml) to the bowl, and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.
Step 4
Spread the batter into prepared muffin tins and bake for approx. 23-25 minutes.
Step 5
Make sure you let your muffins cool for at least 15 minutes before removing them from the tins.
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Peanut Butter Chocolate Muffins
Ingredients
- 100 g white rice flour
- 70 g oat flour
- 70 g fine almond flour
- 100 g coconut sugar
- 40 g cacao powder
- 60 g dark chocolate chunks (70% cocoa )
- 100 g chunky peanut butter
- 100 g coconut cream the thickened cream from a can of a full-fat coconut milk
- 120-160 ml rice milk
- 2 teaspoons baking powder
- a pinch of baking soda
Instructions
- NOTE: Batter and dough made with room temperature ingredients will yield the best results.
- Preheat oven to 180° C. Grease muffin tins with coconut oil.
- In a large bowl, mix together dry ingredients: white rice flour, oat flour, almond flour, coconut sugar, cacao powder, dark chocolate chunks, baking powder, and a pinch of baking soda.
- Add chunky peanut butter, coconut cream, and rice milk (start by adding 120 ml, then if needed add extra 30-40 ml) to the bowl, and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.
- Spread the batter into prepared muffin tins and bake for approx. 23-25 minutes.
- Make sure you let your muffins cool for at least 15 minutes before removing them from the tins.
Notes
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.
