It’s been a while since I made some muffins. It’s probably a good thing because I eat way too many of them when they come out of the oven. It’s just like when you bake a loaf of bread, you can hardly wait for it to cool down enough so that you don’t give yourself a harsh burn when you take a bite of that first slice. I truly love baked goods and these mini Peanut butter cup muffins are no exception. I mean just while making them I like to eat the batter 😛
However, these muffins are definitely my favorite because except the fact that they are nutritious you can make a whole batch of them and have them as a snack or treat because they are super convenient. Tiny mini treat you can just put inside your on the go box and take it where ever you go.
They are super easy to make because you basically just need a blender and a spoon to mix it all. They do cook for a little longer but trust me, they are definitely worth waiting for.
The best part of the whole mixture is just the right ratio of flours and liquids. The flours (almond, quinoa & coconut) create that perfectly fluffy and dense texture of the muffins. In addition, adding the banana is just another plus which helps the batter become moist and sweet.
In this recipe, I tried to used almond, peanut, and cashew butter, and honestly, each of them works just right. I do prefer the peanut butter one the most because it gives that peanuty touch and it goes great together with banana. But, if you prefer any other nut butter, you can definitely use it. However, the recipe doesn’t turn out right if you use powdered peanut butter.
Another important thing you need to have in mind is the amount of batter you will use to fill the muffin tins. When you fill your muffin tins, make sure you fill them up until practically full. Don’t be scared, they won’t overflow. You’ll be baking the muffins at two different temperatures. An initial burst of hot air for 5 minutes, then a lower temperature for the remaining time. The initial high temperature will create a lovely dome in your muffins. But only if you fill them practically all the way full.
I truly believe that you will love this recipe because it is really easy to make, kid-friendly and delicious. Plus, they do keep you full for a while. For me, eating 3 with a piece of fruit keeps me full for about 2 hours 🙂
Mini Peanut Butter Cup Muffins
Mini Peanut Butter Cup Muffins – easy to make, super moist mini treats to take with you where ever you go. They are great for breakfast or snack time!
- 40g Bob's Red Mill coconut flour*
- 50g Bob's Red Mill almond flour
- 30g quinoa flour*
- a pinch of salt
- 1/2 tsp of baking powder
- 1/2 tsp of baking soda
- 30g Women's best vanilla protein
- 70g peanut butter or nut butter of choice
- 150g banana
- 100ml liquid egg whites
- 60ml almond vanilla milk
- 6 My protein vanilla flavor drops
- 2 whole eggs
- 25g mini dark chocolate chips
Heat up the oven to 170 degrees.
In a bowl, place the flours, chocolate chips, baking powder, baking soda and a pinch of salt. Combine it all together and then pour the liquid ingredients (the mix in the blender) into the bowl. Mix everything with a spoon and let the batter sit for 5 minutes in the fridge.
Spray the mini muffin tins with some oil in spray and fill each shape with the batter up to 3/4. Bake the muffins for 15-20 minutes (check if they are done with a toothpick).
Once the muffins are baked, let them cool on to the cooling rack and then repeat the process with the rest of the batter.