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.   

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…

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 top.  Sprinkle 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!