These peanut butter muffins are so yummy, not too sweet and just the right texture. They are perfect for breakfast, lunch or an afternoon snack. Try these out because they are worth it and very easy to make.
bake for 15 minutes
makes 11 cupcakes
1 egg
1/3 of a cup of honey
1 tsp of vanilla extract
1 cup of all natural peanut butter
1/4 cup of palm shortening, melted
1 1/2 cup almond flour
1 tbsp of coconut flour
1/4 tsp of baking soda
1/4 cup of coconut milk
1 tbsp of coconut sugar for topping
Preheat oven to 350'. Crack the egg in a stand up mixer and mix. Add the rest of the ingredients in order and mix well after each one. Spoon two large tablespoons of the mixture into the muffin tray. Sprinkle the coconut sugar on top of each muffin. Place in the oven for 15 minutes or until a knife inserted in the middle comes out clean. Let cool and enjoy.
bake for 15 minutes
makes 11 cupcakes
1 egg
1/3 of a cup of honey
1 tsp of vanilla extract
1 cup of all natural peanut butter
1/4 cup of palm shortening, melted
1 1/2 cup almond flour
1 tbsp of coconut flour
1/4 tsp of baking soda
1/4 cup of coconut milk
1 tbsp of coconut sugar for topping
Preheat oven to 350'. Crack the egg in a stand up mixer and mix. Add the rest of the ingredients in order and mix well after each one. Spoon two large tablespoons of the mixture into the muffin tray. Sprinkle the coconut sugar on top of each muffin. Place in the oven for 15 minutes or until a knife inserted in the middle comes out clean. Let cool and enjoy.