Spring is time for many of my favorite combos . . . bare feet and bluebonnets, sunshine and sundresses, chocolate and nut butter. Okay, I won’t lie, I eat chocolate and nut butter all year ‘round!
My Paleo Chocolate Nut Butter Surprise Muffins make a great on-the-go snack for hikes, trail runs and trips to the lake. They are low carb and higher protein, making them a good choice for a quick breakfast – or even pair up with a scoop of your favorite “ice cream” for a sensible dessert. Sugar free, gluten free and dairy free, but with loads of YUM!
This is an easy Paleo recipe that anyone can successfully bake and impress family and friends with a half-dozen moist, surprisingly fluffy muffins (maybe you better double or triple the batch). I was really happy with the light texture considering how dense coconut and almond flour can sometimes be.
After filling muffin tins, ramekins or reusable silicon baking cups up with a few tablespoons of batter, just add a dollop of your favorite nut butter before topping off with more batter. Make your “surprise” center with peanut butter, almond butter, macadamia nut better, you get the point! I used Power Fuel (a made with seven different types of seeds and nuts) from Nuttzo, it’s one of my favorites and it’s Paleo-diet friendly. Oh, and did I mention that I’ll be taking over their Instagram account on April 3rd . . .stay tuned.
Now, the ganache topping on these muffins is optional . . . it may make this paleo baked treat cross the line from muffin to cupcake (haha)! But, don’t worry, the ganache chocolate topping is also clean and simple, using only coconut oil, cocoa powder and stevia.
Add coconut flour, almond flour, sugar substitute, cocoa powder, baking powder and salt to large bowl. Use a wire whisk to mix dry ingredients together and break up and clumps that may be in cocoa powder.
Whisk in coconut oil, eggs, and coconut milk until batter smooth.
Add the coconut flour, cocoa powder, baking powder and salt. Whisk until the batter is smooth.
Add about 2 tablespoons of batter to bottoms of 6 standard muffin tin openings or 6 4-ounce ramekins. Add a teaspoon of nut butter on top of batter in the center of each. Divide remaining batter evenly over tops of muffins to cover nut butter (will be about 1 tablespoon per muffin on top).
Bake for approximately 18 minutes, or until firm. Remove from oven, let cool.
while muffins are cooling, mix cocoa and sugar substitute into melted coconut oil. Let sit for a couple minutes to set up to room temperature.
Drizzle over muffins or dunk tops of muffins into ganache. Sprinkle with nuts or hemp seeds.