Monday, May 16, 2016

Chocolate Peanut Butter Blender Muffins (Gluten Free, Dairy Free)

Happy Monday! I hesitate saying this, but I'm sort of glad it's Monday- it was SO COLD this weekend, so cold that it snowed. Yes SNOW in May, that's just wrong. The day before was sunny and in the mid 60's, I swear only in Michigan people. The crazy weather also cancelled our BBG meet up so I was bummed because I love seeing all the MI ladies! I shared the bodyweight workout I had planned here if you're interested.  

Another thing I had planned for my lovely BBG ladies chocolate peanut butter muffins. Yup that's right chocolate AND peanut butter, it's a match made in foodie heaven. The muffins are crazy easy to make- you throw everything in a blender, pour into muffin tins, and bake, and they're delicious. All of the taste testers LOVED these muffins and couldn't believe that they didn't contain flour or sugar. The honey acts as a sweetener and the pumpkin keeps the muffins nice and moist- they didn't even know there was pumpkin in the muffins. It's a delicious treat that anyone can enjoy, not to mention when it's warmed up it's gooey perfection! 

Chocolate Peanut Butter Muffins:
  • 1/4 cup cocoa powder
  • 2 Tablespoons ground flaxseed
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 cup peanut butter (or nut/seed butter of choice)
  • 1/3 cup honey 
  • 3/4 cup canned pumpkin (not pumpkin pie filling)
  • 1 egg or 3 Tablespoons liquid egg white
  • small handful (dairy free) chocolate chips 

Preheat oven to 375F degrees and line a muffin tin with liners or spray with nonstick cook spray. 

In a blender combine all ingredients except for the chocolate chips. Blend on low/medium until ingredients are completely combined.

Stir in chocolate chips (you can just add chocolate chips on top if you prefer). 

Pour batter into muffin pan filling tins about 1/2 full. I was able to fill all 12 muffin tins. 

Bake at 375F degrees for 18-20 minutes. Check to see if muffins are done by inserting toothpick in center of muffin, if toothpick comes out clean (no wet ingredients stuck to it) the muffins are done, if not bake for an additional 2 minutes and check again. 

Allow muffins to cool before removing from tins. Store in airtight container for up to a week or freeze for up to 6 months.

If you make these delicious muffins take a picture, tag me on instagram, and use the hashtag #thesimplelife I'd love to see your creations! Don't forget to like my new Facebook page

Nutrition per muffins:
Nutrition Facts
Servings 12.0
Amount Per Serving
calories 142
% Daily Value *
Total Fat 8 g13 %
Saturated Fat 2 g9 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 17 mg6 %
Sodium 109 mg5 %
Potassium 43 mg1 %
Total Carbohydrate 16 g5 %
Dietary Fiber 3 g11 %
Sugars 12 g
Protein 4 g8 %
Vitamin A48 %
Vitamin C1 %
Calcium1 %
Iron5 %

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