Chocolate and peanut butter what a great combination. When I saw this recipe, I knew I had to get busy and bake some muffins. I used coconut palm sugar instead of sugar to prevent a spike in your blood sugar and all whole grain pastry flour for more fiber. This muffin would be tasty with coffee or latte for an afternoon break to give you a little pick-me-up. I found this recipe at:
1/2 cup whole grain organic pastry flour
2 tablespoons plus 2 teaspoons cocoa powder
1/2 teaspoon baking powder
Pinch baking soda
1/4 teaspoon salt, omit if using salted peanut butter
2 tablespoons organic canola oil
1/4 cup organic peanut butter
1/3 cup coconut palm sugar
1/2 teaspoon vanilla extract
1/2 cup strongly brewed coffee, cooled
2 tablespoons peanut butter
1/2 teaspoon cinnamon
Preheat oven 350 degrees F and line or grease six muffin tins.
In a medium bowl, combine flour, cocoa powder, baking powder, baking soda, and salt (omit if using salted peanut butter.
In a small bowl, mix together with a whisk oil, peanut butter, sugar. Then add the egg, vanilla, and coffee, whisk again to combine.
Stir the wet ingredients into the dry ingredients until just combined.
Fill muffin cups 2/3 of the way full.
Combine the topping in a small bowl until incorporated.
Top each muffin with 1 teaspoon of this mixture.
Bake 20-25 minutes until a toothpick inserted in the middle comes out clean.
Allow to cool before removing from tin. Enjoy!