I feel like I have taken too long between updates and mostly because I have felt so very busy with our store’s website. This summer has certainly flown right by! I cannot believe that it is already July! Time sure does fly by when your having fun! This week we have also become part of a Link Party. The Tips & Tricks Link Party! I am quite excited about this new adventure since I am still new to the blogging world.
Today’s Recipe is probably one of my favorite because who doesn’t like peanut butter and chocolate together? It is my favorite combination of sweets! I made them to take into work today and they are already gone! Granted i only made a half batch because I did not need to eat anymore than 1! My other half on the other hand is very disappointed that he only got 1 so I will just have to make more tonight just for him. What a horrible thing to have to do! (haha) Anyways These muffins without the peanut butter cups are easily paleo and they can be vegan too without the PB cups and egg (flaxseed egg for the win!)
Gluten Free Chocolate Peanut butter Muffins
2/3 Cup Brown Rice Flour
1/3 Cup Tapioca Starch
1/4 cup Almond Meal Flour
1/4 cup Cocoa Powder
1/2 tsp Xanthan Gum
1/2 teaspoon Himalayan Salt
1 1/2 tsp Baking Powder
1 cup Coconut Palm Sugar
1/2 cup Coconut Oil (Melted)
1/2 cup Almond Milk (heaping) (any milk will do fine too)
1/2 tsp Vanilla
1/2 cup Solid Peanut Butter Cups (only peanut butter, there is no chocolate and they are small)
Peanut Butter Glaze:
1/4 Heaping cup Peanut Butter
1/3 cup Almond Milk (any milk)
1 1/2 cup Powdered Sugar
1/2 tsp Vanilla
Preheat your oven to 350 degrees Fahrenheit.
Mix together your sugar, eggs, coconut oil, almond milk and vanilla. Stir until well blended. Mix in your flours, almond meal, cocoa powder, xanthan gum, salt and baking powder. Mix until and fold in your peanut butter cups.
pour into muffin tin with liners for easy clean up. Fill cups about 3/4 full. Bake for 18-20 minutes.
While they are baking make your peanut butter glaze. Pour all of your ingredients into the mix and let it mix until creamy and like an icing.
When your muffins come out let them cool for a couple minutes but then dip them into the glaze and let them finish cooling.
Serve with a glass of milk or by themselves!
I made these for breakfast this morning, I know how devious of me! I They were absolutely delicious but I make this often enough and I usually only half recipes since there is only 2 of us most of the time. Occasionally parents come over and we might share… We love this muffins and this is actually my chocolate cupcake recipe but since I don’t put much of a frosting on top I call them muffins. I am not really sure what the different is between a muffin and a cupcake but I think it is the density and the peanut butter cups give it more density so these in my books are muffins with a glaze on top!
These muffins would be perfect for just about anyone! Got a vegan on your hand than simple swap out the egg for flaxseed egg and find some dairy free peanut butter chips (not that hard to find!). If you want paleo simply use a dairy free peanut butter chip or cup and viola! Everyone can enjoy them then! These beauties are too delicious not to let everyone enjoy! Or hoard to yourself… all the same.
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Hope you all have a blessed Fourth of July!