My super delicious and healthy, “Bad Boy” Peanut Butter Muffins were inspired by memories of, Peanut Butter Cake.  Peanut butter cake.  GIVE ME SOME PEANUT BUTTER CAKE!  I want Peanut Butter Cake badly. However, beginning with the “New Year” I decided to commit to eating more healthy food.  But, sometimes when a craving hits me, it is just plain aggravating trying to avoid sugar and trying to eat high fiber, healthy, high protein foods It is!

Hmmm… there had to be a solution to this “peanut butter cake dilemma!”  I just could not get peanut butter scrumptiousness out of my mind.  So my brain came up with a radical thought: “Create a new peanut butter cake recipe using honey and ZERO grains or starches!”  Oh my.  Now, that was going to be difficult!  

But I started experimenting.  I decided to make peanut butter muffins.  Well… the first batch turned out pretty good; however, they weren’t “peanutty” enough!  Back to the mixing bowl.   You see,  I want screaming “in-your-face”  peanut butter flavor!  So this time I DOUBLED the peanut butter.   

And then I did something bad.  I threw on some semi-sweet chocolate chips before baking them. 
Oh stop.  I know what you’re thinking…. “You said you were trying to eliminate sugar!  You should have left the chocolate chips off!”  
Well, I know I should have left the chocolate chips off; that would have been the more virtuous thing to do, but I am only human!

Ahem… now, back to our fascinating peanut butter story:

I pulled the muffins out of the oven.  Oh my – they were HUGE!  What gorgeous muffins!  I fell in love with them before I had one bite.  I snitched a melted chocolate chip that was on the side and tried to let the muffins cool.  Three seconds passed… that should be long enough for them to cool…

YUM!  Delicious!

 

Gluten-free, grain-free and dairy-free Peanut Butter Chocolate Chip Muffins are heartier than a cupcake because they are made with three “super-food” flours: Almond flour, ground flax seeds, and coconut flour.  However, in spite of being magnificently healthy, (if you leave out the chocolate chips they are Paleo!) these muffins have that “bad-boy” rogue appeal of being decadent because of the semi-sweet chocolate chips that are generously sprinkled on top  
But, I want you to know… I have NO GUILT when I enjoy one of these “Bad-Boy” Peanut Butter Chocolate Chip Muffins!”  (Well, very little guilt…) 

Anyway, Bad-Boy Peanut Butter Muffins are fabulous for an “on the go” breakfast or whenever you need a “burst of extra energy” to make it through your day.  Simply make the muffins the day before and in the morning when you wake up, you will have an “instant breakfast!”  Yes!  

Bad-Boy Peanut Butter Chocolate Chip Muffins
Bad-Boy Peanut Butter Chocolate Chip Muffins are a fabulous, healthy treat.  Don’t be deceived by the luscious look and taste of these muffins.  Each honey sweetened, peanut butter muffin is high in fiber and protein, and is gluten, dairy and grain free, too.
  
Line your muffin pan with 12 cupcake/muffin papers
Preheat oven to 350 degrees Fahrenheit

In a large mixing bowl stir together: 
1 cup almond flour (I used Bob’s Red Mill)
3/4 cup ground golden flaxseed
1/2 cup coconut flour
1 1/4 teaspoons baking soda
1/4 teaspoon sea salt

Add the following ingredients.  Mix at low speed, then on medium speed for one minute or until the dough is smooth and combined: 
1 cup peanut butter – I use organic peanut butter, just peanuts and salt
1 cup milk of your choice (I use refrigerated coconut milk)
2/3 cup honey
1/3 cup good tasting olive oil
1 tablespoon blackstrap molasses
3 eggs
2 teaspoons pure vanilla extract

Spoon the dough evenly into your lined muffin/cupcake pan.  The dough will come all the way to the topSprinkle with:
Chocolate Chips (Be as bad as you like!)

Bake muffins for approximately 22-25 minutes.  Insert a toothpick into a muffin and if it comes out clean then they are done.  Let the muffins cool.  EAT! 

Have fun baking!  Happy Peanut Butter Day!

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