If you are one of the people that craves something sweet after each meal or likes a sweet afternoon snack, this little PB Chocolate muffins might just do the trick. You can also add a little bit of chopped chocolate to the mixture, just be mindful of how it can affect the macros of the dessert. These muffins are fluffy and light just like real muffins should be. They are a little heavier on the fats but it is all healthy fats from nuts and nut flour, no butter or saturated fats. Feel free to make it plant-based by swapping the egg for 1/4 cup flax egg (prepared) instead. If you do so, you might want to add an additional tablespoon of sweetener as flax egg has a bit of a bitter after taste. It is ok to live a little, but homemade is always the best because you have control of what goes onto your baked goods. I hope you enjoy this little treat!
Mini PB Chocolate Muffins
Recipe makes 20 servings
Time: 20 minutes
1 cup Almond FLour
1 scoop TRU Chocolate Peanutbutter
1/3 cup Spelt Flour
2 tsp Baking Powder
2 tbsp Cocoa Powder, unsweetened
1/2 cup Peanut Butter, Natural
2 tbsp Agave Syrup
1 cup Plant Milk, unsweetened
1) Preheat oven to 350 degrees Fahrenheit. Grease a mini cupcake pan (make sure to grease it well. It is easier to wipe off some grease with a paper towel than having the muffins stick to the pan).
2) Mix wet ingredients in a bowl until well combined. In a separate bowl mix dry ingredients.
3) Combine dry and wet ingredients and mix by hand until just incorporated and has no lumps left.
4) Use a small cookie scoop and scoop dough into muffin pan. One scoop should perfectly fill each mold. Tap pan onto the counter firmly a few times to let the dough sink in the crevices of each mold.
5) Bake for 15 minutes. Let cool for 5-10 minutes before removing from pan.
7.3 g protein
7.84 g carbs (3 g of sugar)
9.35 g fat