Is is art? Is it food? It’s both! Just look at that absolutely gorgeous marbling , it’s so hypnotizing. I am very excited to present to you today these fluffy flourless Chocolate & Peanut Butter Muffins that I for one just can’t stop looking at…and eating!

At this point, I have three or four different types of nut butter that I like using regularly. Growing up in Austria, peanut butter or any other nut butters weren’t as big of a thing as they are here in the states, so I wasn’t really familiar with it until I changed my diet a few years back and cut the gluten, dairy, and sugar. As part of that diet I began with a 10 day sugar detox where I forbade myself from having dairy, carbs/gluten, fruit (except for berries), sugar, honey, maple syrup, dates, any processed foods etc. Instead I enjoyed loads of greens, vegetables, farm raised organic chicken, wild caught fish, seeds and nuts.

It was tough at first, just because I was so addicted to the junk. After a few days my body adjusted to the new diet and went through a lot of changes. I was full of energy, ate more healthy food, and lost some weight. Slowly I began to reintroduce other fruits, dates, sweet potatoes, paleo grains (quinoa) etc. Sorry I went a bit off topic, I could write about this forever, it is fascinating.

Anyways, when doing that sugar detox I started to eat more nuts and discovered a wide variety of nut butters. I am telling you, dry roasted nut butters are the best. Of course you can’t go crazy with them, as they are high in calories, but just a tablespoon on top of my breakfast or simply as a snack is always a highlight for me. My favorite: almond butter! It’s so smooth and delicious. That being said, I have to admit that Peanut Butter is still the reigning champ of the nut butters. It’s simply a classic…and I’ve gotta admit that it’s a bit more affordable too. For these reasons, I prefer to incorporate peanut butter into my baked goods like this delicious recipe you see here. Here’s a fun fact: turns out peanut butter is a great replacement for any flour. Don’t believe me? Try it! These delicious paleo muffins are so moist and fluffy. You really wouldn’t believe there is no flour involved.

Most people would probably say peanut butter is unhealthy. Which is true when you think about the oil, sugar and salt in those peanut butters. However it is possible to find a peanut butter that only contains peanuts and thats what you should take home.

Here are some reasons why you should cook with raw peanut butter

1. Peanuts are a great source of healthy fats and protein.
2. Peanut butter contains complex carbohydrates and have a low glycemic index, so they won’t spike your blood sugar so hard leading to a food coma.
3. Peanuts are nutrient dense and can compliment your dishes without you having to feel guilty about it.

So whats stopping you from making these deliciously moist paleo chocolate & peanut butter muffins? Go for it, you won’t be disappointed.

In love with Peanut Butter? Here are some more recipe ideas for you:

Peanut Butter Oatmeal Cookies

Paleo Peanut Butter Donuts

If you happen to make this recipe, please let me know. I’d love to see what you come up with. As always, don’t forget to tag @delight.fuel or simply comment below.

This post contains an affiliate link. As an Amazon Associate I earn a small commission from qualifying purchases. I only recommend products that I trust and have used myself.

Chocolate & Peanut Butter muffins

Yield: 10-12

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

I am very excited to present to you today these fluffy flourless Chocolate & Peanut Butter Muffins that I for one just can't stop looking at...and eating!

4.4 Stars (96 Reviews)

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Ingredients

• 3 ripe bananas*
• 3 eggs
• 1/3 cup maple syrup
• 3 tbs coconut oil (melted)
• 1 1/3 cup peanut butter (no sugar, salt or oil) sub with almond butter, cashew butter etc. 
• 3/4 cup cacao powder
• 1 tsp baking powder
• 1/2 tsp baking soda

Swirl Topping

Toggle ingredient group

• 1/3 cup peanut butter (no sugar, salt or oil) sub with almond butter, cashew butter, etc.

Instructions

1. Preheat oven to 350 degrees Fahrenheit and grease muffin pan with coconut oil, or line muffin pan with paper cups.
2. In a food processor add all ingredients and process into a smooth mixture.
3. Divide chocolate batter into the 12 muffin molds (3/4 full). Add one tsp of peanut butter on top of each mold and create swirls with a tooth pick in the batter.
4. Bake in the oven for about 15 minutes. Let cool on a cooling rack for abour 5-10 minutes.
5. Serve immediately and store leftovers in an airtight container.

Notes

*Use very ripe bananas for this recipe to achieve the sweetness that these muffins need.

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