I’m back today with a recipe for Recipe Thursday (it’s been a while). Over the weekend I made a healthier version of Mocha Peanut Butter Muffins for Joe’s birthday because we’re both trying to get a bit healthier. I shared a couple of photos to Instagram and Facebook and people kept asking for recipe. I’m always happy to oblige.
Before I share the recipe, a few disclaimers. This was the first attempt at making these muffins gluten free. I’ve heavily adapted a recipe I used a few years ago, which is posted on my old blog (I bet most of you didn’t know there was an old blog — don’t worry, I never talk about it and sometimes I forget it existed). They also contain protein powder, which makes them dense. That’s great if you’re looking for something filling, but if you’re looking for light and fluffy this isn’t it.
What you will get from these muffins is chocolatey, peanut-buttery goodness. Though next time I think I’ll use instant coffee in the batter instead of brewed coffee in an attempt to get the flavor to really come through.
Without further ado…
- 2 c. Bob’s Red Mill All Purpose Gluten Free Baking Mix
- 2 Tbsp Extra Virgin Coconut Oil
- 1/4 c. Musselman’s Original Applesauce
- 2 Tbsp Fage Plain Nonfat Greek Yogurt
- 2 large eggs
- 1 cup brewed coffee (room temperature)
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 4 Tbsp Pb2 (reconstituted with water)
- 1 tsp vanilla extract
- 6 Tbsp Teddie Peanut Natural Butter
- 2 scoops Arbonne Chocolate Protein powder*
- 1/3 cup granulated sugar
Preheat oven to 350 degress. Line a muffin tin with paper liners or, if you’re like me and have some of these fantastic non-stick silicone baking cups, line them up on a sheet pan.
In a stand mixer or mixing bowl, combine applesauce, coconut oil, yogurt, prepared PB2, and sugar. Add eggs, vanilla, and room temperature coffee and mix well. In a separate bowl combine flour, protein powder, baking powder, baking soda, and salt. With the mixer on low, slowly add dry mixture to wet mixture just until incorporated, increasing speed to medium if necessary.
Fill 12 muffin liners and top each with 1/2 Tbsp natural peanut butter.
Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool and enjoy!
*Disclaimer: I am an Arbonne Independent Consultant. You may choose to use a different chocolate protein powder if you wish, but the sugar ratio is based on the inherent sweetness of this protein powder. This is also the reason I did not add extra cocoa powder. I cannot attest to how this recipe might turn out with a different chocolate protein powder. Arbonne Chocolate Protein powder is certified gluten free and vegan.
Using the brands I’ve listed in the ingredients, these muffins clock in at 196 calories each with 8g of protein, 25g of carbohydrates, 8g of fat, and 3g of fiber.