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Chocolate Peanut Butter Coconut Muffins

Posted Mar 12 2011 12:13am

  Since I was a little girl, muffins have simply been one of those foods that just hits the spot like no other breakfast food. I am known to have 3-4 , okay sometimes 5, different types all made and stored in the freezer at one time. I will find a new recipe, or design one, make it my own with some twists, and on a whim, just make a whole batch. Then, it turns out weeks later, it happens all over again:)

So today, I wanted to share with you my breakfast
Chocolate Peanut Butter Coconut Muffins-

*If you're looking for fat-free recipes- THIS IS NOT IT!!:) But if you're looking for a gluten-free, delicious soy-free, dairy-free and flavor-filled muffin, loaded with tons of tasty ingredients, healthy fats and protein, then keep reading:)

I took my recipe for Chocolate Raspberry Muffins and altered it slightly.

In this muffin recipe, I used

1 cup coconut flour ( high in protein, fiber, healthy fats that yields a tender crumb)
1 cup quinoa flakes ( just like oatmeal, but higher in iron, B vitamins and protein which means INSTANT energy:)
1/2 cup unsweetened flaked coconut ( I like the Let's Do Organic brand)- it's inexpensive and rich in taste
1/4 cup cocoa powder, like this one
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. double acting baking powder
1/2 a can of pumpkin
1 egg
1 cup frozen raspberries
1 tsp. vanilla
1/2 cup cold brewed coffee
1/2 cup unsweetened vanilla almond milk- ( look for Almond Breeze in the milk section)

Preheat the oven to 350.

  • Then, lastly, scoop the muffin mix into the pan(s); sprinkle with extra cinnamon if you want, and bake at 350 for 25 minutes.

  • Remove, let cool, as directed in this recipe, and then you can eat them just as they are, or better yet, let them cool in the fridge overnight, covered and keep in the fridge for 2 weeks, or store in the freezer long term.

Then, whether it be the next morning, or a few days later, when you're ready to eat them, spread 2 tbsp. peanut butter on 2 muffins, or 3, as I prefer:), and serve.

YUM:) Enjoy these with some coffee and start the morning right:)

Have a great breakfast!
PS- If you freeze these, be sure they are securely wrapped in foil and stored in Ziploc freezer bags. Then, just defrost in the microwave for 10 seconds each ( or 20 seconds for 3:)

 As they freeze, the sweetness intensifies and they taste amazing!

* Lucinda from Mad Hungry cooked a great Indian meal today on the show Mad Hungry. She must have known about my latest obsession:)

Happy Baking:)
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