Peanut Butter Muffins (wheat free, dairy free, honey sweetened)

You know what makes me happy? Muffins.

You know what leaves me feeling sugared out and still hungry? Muffins.

Yes, I could make eggs, bacon, or sausage for breakfast, but as you know cooking in the morning is not my idea of fun.  If I have muffins, I want to be able to each muffins for breakfast and not have to worry about anything else. Except maybe a smoothie, because I can handle those.

Enter peanut butter. It is good for more then PB&J’s. Apparently it makes a smashing muffin.

Making muffins with peanut butter as it’s main ingredient makes a very filling muffin, that does not have a heavy texture. I know hard to believe. You should have seen my face when I tried them. In fact, it is lighter then any whole wheat muffins I have had. It is not gummy either, which wheat free foods sometimes are.

Yes, these are wheat free. I do not think wheat is bad for you, I just think I offended it at some point and it has been seeking revenge ever since.

I am actually able to eat these for breakfast and get full as they are high in protein. Since I can make them ahead of time, all the better!

I experimented with making some chocolate… they needed some work.

What You Will Need:

  • 1 cup Unsalted Peanut Butter (or if salted leave out the salt)
  • 1/3 cup coconut butter* + 3 T melted coconut oil OR 1/4 c coconut flour + 1/4 cup melted coconut oil (either combo will work, the first will impart more nutrients and flavor from the coconut)
  • 1/3 cup honey
  • 1/4 cup molasses (or more honey for a sweeter muffin)
  • 4 eggs
  • 1 t baking powder
  • 3/4 t salt
  • Optional: 1 t cinnamon and 1 t vanilla

*Instructions on how to make this yourself at the bottom.

What You Will Do:

Preheat your oven to 325, and prepare a muffin pan with liners.

Put everything but the baking powder in a bowl. Just make sure you do not put the oil in right before cold eggs.

Whip together, or hit it with a stick blender (I prefer it that way). If you have a helper additional stirring might be needed at this point.

Shift in the baking powder, and whiz it in as well.

Fill each muffin cup with 1/4 cup batter.

Bake at 325 for 35-45 minutes.

DIY Coconut Butter

Due to the high cost of coconut butter, I have been making it myself. All you have to do is pour about 3-5 oz  of unsweetened shredded coconut in your food processor and blend for about 6 minutes. This will make a small amount of coconut butter, but it is is a small enough of amount to ensure it getting smooth. After 3 minutes scrape the sides about once a minute. It will be FULLY LIQUID when done with the slightest hint of a texture you can not see, but will feel and taste.

About a half batch, when I did it with 7 oz of coconut it
never
got smooth.


Fight Back Friday @ Food Renegade

Comments

  1. Wow! I love your ingenuity! Simply said, “you ROCK sista! Keep ’em coming!

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