I felt like a sweet treat the other day and after peeking through my fridge, closing the door, lowering my standards and peeking again… I still uncovered nothing my taste-buds desired.
I was about ready to settle on a peanut butter and jelly when i suddenly changed my mind and decided I’d make chocolate peanut butter muffins.
After ripping apart my pantry, I discovered I was out of flour – thanks to the kids wanting to make play-dough the other day. So naturally, I improvised and winged a recipe… somewhat!
Got 5 minutes prep time?
This is a quick, super easy, flour-free, chocolate, peanut butter muffin! Was that a mouthful? These muffins will be too!
AND there is a great chance you’ll already have all these ingredients hanging out somewhere in you kitchen.
Makes approx. 6 medium/large muffins
1/4 cup cacao or cocoa powder
2 tablespoons oats
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup peanut butter
1 apple peeled and chopped
1/4 cup vanilla Greek yogurt
1 teaspoon vanilla extract
3 tablespoons honey
1 egg, whisked
1/4 cup dark chocolate chips
Preheat the oven to 350 degrees F.
In a blender, blend together the cacao/cocoa powder, oats, baking soda, baking powder and salt.
Once combined, add the peanut butter, peeled and chopped apple, Greek yogurt, vanilla extract, and honey.
Blend together dry and wet ingredients thoroughly, slowly adding in a whisked egg.
Stir in the chocolate chips and dollop mixture into silicone muffin pan (I say silicone because they are a hassle free muffin retrieval unit. If you use metal, be sure to oil er’ up to prevent sticking)
Sprinkle extra dark choc chips on top of each muffin for extra goodness.
Bake for 20 minutes or until a toothpick inserted comes out clean.