Peanut Butter Chocolate Muffins

These intense chocolate muffins are a chocolate lovers' dream, paired with a swirl of creamy peanut butter and low-glycemic sweetener making them great for breakfast.

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Course: Breakfast, Snack

Cuisine: American

Keyword: breakfast, gluten free, snack, vegetarian

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: meals

Calories: 557kcal

Ingredients

For Muffins

1 cup blanched almond flour
½ cup unsweetened cacao powder
½ cup erythritol sweetener
1 teaspoon baking powder
½ teaspoon sea salt
2 large eggs
2 large egg whites separate yolks from egg whites and only use the whites
⅓ cup melted unsalted butter
1 teaspoon vanilla extract
2 tablespoon creamy unsalted peanut butter at room temperature the drippy kind

For Serving

2 cups fat-free Greek yogurt
½ cup blackberries
½ cup raspberries

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Instructions

Preheat oven to 350ºF and line 8 muffin tins with paper liners. Combine almond flour, cacao powder, erythritol, sea salt and baking powder in a medium mixing bowl and whisk to combine. In a separate medium mixing bowl, whisk together eggs, egg whites, melted butter, and vanilla extract. Gradually whisk dry ingredients into wet until batter is smooth.
Divide batter between 8 muffin tins, filling ¾ of the way full. Spoon ½ teaspoon of peanut butter on the center of each muffin and use a toothpick to swirl. Bake for 25 minutes. Cool muffins at room temperature for 15 minutes.
Place 2 muffins in the large compartment of 4 MPOF teal containers. Spoon ½ cup of yogurt into each small compartment and add berries.

Notes

** Macros below include the carbohydrates from the erythritol. Macros minus the carbs are as follows:

460 calories | 36g Fat | 22g Carbs | 25g Protein | 8g Fiber

Nutrition