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Home / Blog / Double Chocolate “Peanut Butter” Muffins

Double Chocolate “Peanut Butter” Muffins

Jul 8, 2015 · 7 Comments

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Does anyone remember those gigantic double chocolate chip muffins from Costco? Confession – those warmed up in the microwave, with a glass of milk was my breakfast more times than not, as a kid. I loved them! This recipe is my ode to those years, except that I added a delicious creamy sunbutter center, which to me tastes just like peanut butter! Feel free to get creative and use the nut butter of your choice! These are SO GOOD!

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When baking any sort of grain-free muffins, I highly recommend using parchment muffin liners. Grain-free baked goods have a tendency to stick like no other, so I always use parchment liners! I also want to share an important note about palm shortening. It’s important to use palm shortening from a sustainable source, as many companies are destroying rain forests, just to harvest the palm oil. THIS is the brand I use, as it comes from a certified sustainable source.

These muffins are best enjoyed warm, and with a glass of coconut or almond milk! Happy baking!

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Double Chocolate "Peanut Butter" Muffins

Print Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 10 muffins

Equipment

  • Oven

Ingredients
  

  • 1/2 cup coconut flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 4 eggs
  • 1 cup palm shortening
  • 1/4 cup honey
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1/3 cup chocolate chips
  • 1/2 cup plus 2 tablespoons sunbutter (or nut butter of your choice), divided

Instructions
 

  • Preheat your oven to 350 degrees.
  • Place all of the ingredients, except for the chocolate chips and sunbutter, into a food processor. Pulse until well combined, scraping down the sides as needed. Stir in the chocolate chips. **No food processor? No problem! Simply mix the dry ingredients in a bowl, and the wet ingredients in a separate bowl. Add the dry ingredients to the wet ingredients and mix until well combined.
  • Scoop the batter into the lined muffin tin, filling 10 muffins ½ way. Add 1 tablespoon of sunbutter to the top of the batter in each muffin tin, and then fill with the remaining batter. Swirl the top of the batter, so that it mixes into the sunbutter. Honestly, there is no right or wrong way for this "filling" step, so feel free to get creative with it!
  • Bake 25-30 minutes, or until the tops of the muffins are lightly browned and they bounce back when lightly touched. Enjoy warm, yum!
Tried this recipe?Let us know how it was!

This post contains affiliate links, meaning that if you purchase something from one of my links, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I truly believe in, and that I use myself or find to be very valuable. Thanks for helping me to keep my blog up and running!

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Blog, Dairy Free, Dessert, Gluten Free, Paleo, Uncategorized chocolate, muffins, Paleo, peanut butter, primal

Reader Interactions

Comments

  1. mangiapaleo says

    July 8, 2015 at 11:25 am

    That’s it. I’m making these asap.

    Reply
    • livinglovingpaleo says

      July 13, 2015 at 10:25 am

      Hope you love them, Laura!!

      Reply
  2. Frances says

    July 7, 2016 at 2:26 am

    What can i substitute instead of Palm shortening

    Reply
    • livinglovingpaleo says

      July 7, 2016 at 8:37 am

      Hi Frances, I haven’t tried any substitutions myself, but I think softened ghee, butter or coconut oil would work 🙂

      Reply
  3. Tiffany says

    September 29, 2016 at 5:07 pm

    Are you using dark chocolate chips?

    Reply
    • livinglovingpaleo says

      September 29, 2016 at 6:43 pm

      Whichever you prefer! This is the kind I used – http://amzn.to/2dvM4da 🙂

      Reply

Trackbacks

  1. Apple Cinnamon Muffins - Living Loving Paleo says:
    November 3, 2016 at 6:37 pm

    […] for more muffin inspiration? Check out my Blueberry, Double Chocolate “Peanut” Butter, Lemon Poppyseed and Pumpkin Muffin […]

    Reply

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Hi! I’m Kristen.

After being diagnosed with an autoimmune disease at the age of 12, I’ve come to learn that while we don’t always have control over what happens to us, we can always control how we respond and what we do next.
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