I come to you from the cutest little reading nook in a beautiful cabin (read: mansion) in breath-taking Lake Tahoe. Reading nook. Cabin. Lake Tahoe. Friends. Cold weather. Not a single school assignment or upcoming exam pressing for my attention (that will be the only mention school gets in this post, I promise).
Question: Can one ever go wrong with muffins? Or peanut butter and chocolate?
Answer: no. Never.
In the testing phase for this recipe, I went wrong by excluding the peanut butter. My original idea was Greek yogurt muffins because I had just enough in my fridge before I left for this trip, and since it hadn't been sounding too appetizing to eat on its own, I figured it a resourceful (and protein- and probiotic-rich) addition to this recipe. Buuuuut I wasn't quite paying attention because I added vinegar along with the baking soda and the Greek yogurt. In other words, too much acid present in the batter made for an overwhelmingly fluffy muffin that seemed to melt in my mouth. It felt more like a cross between a chocolate chip cookie and a muffin.
That doesn't sound like a bad combination, of course, but it just wasn't the one I aimed for.
Now that I was out of Greek yogurt and so not willing to buy another tub just for another recipe trial, I went back to square one. And my square one is almost always stocked with peanut butter and chocolate. Let's take a moment of silence to appreciate peanut butter and chocolate, yes? This PB swirl chocolate banana bread was definitely a hit with you guys and even more of a hit with my friends who tried some, so I played around with that recipe.
I feel like as much as I'm an early-morning-with-a-book-and-coffee-person, I'm an anything-with-peanut-butter-and-chocolate-person. I'm also a devoted cold-weather-person, move-my-body-person, fall-asleep-during-most-movies-person, and soft-fluffy-muffin-person. Anyone else? Any (handsome) soft-fluffy-muffin-person who is a man and all these other things, too? Juuuuuust kidding.
For the next three and a half weeks of break from school, you can find me in the kitchen. And I'll certainly be playing around with flavor combinations that don't involve chocolate and peanut butter, for anyone who is not a fan (like why though??). I'll also be - and my friends and family will laugh at me for this - reading ahead for my classes next quarter because just looking at the load already makes me freeze up a bit. Anatomy, genetics, more metabolism, and more foodservice, here I come!
Makes 9 muffins
1/4 cup nut butter
1/4 cup sugar
1/4 cup maple syrup
1/4 cup coconut oil
1/2 cup oat flour
1/2 cup garbanzo bean flour
1/2 cup brown rice flour
2/3 cup chocolate chunks
1 tsp. baking powder
1 tsp. vanilla extract
Sea salt, for sprinkling
- Preheat the oven to 350F and line a muffin tin with paper baking cups.
- In a blender, pulse the dry ingredients for a few seconds to make sure the flours are incorporated and "sifted". Add in the wet ingredients and blend, starting slow and increasing to high speed.
- Stir in the chocolate chunks, saving a few to press lightly into the top before baking. Sprinkle with sea salt.
- Bake for 20-22 minutes, or until golden brown on top and a toothpick comes out clean. Cool before serving and refrigerate leftovers.
*The muffins will firm up the longer they sit, so I recommend re-heating any leftovers before eating.