Chocolate and peanut butter muffins

Chocolate and peanut butter muffins


Chocolate and peanut butter muffins


  • 100 g teff flour
  • 50 g almond flour
  • 30 g oat flour
  • 20 g tapioca flour
  • 50 g cacao powder
  • 80 g coconut sugar
  • 100 g peanut butter
  • 1 can coconut milk
  • 2 teaspoons baking powder
  • 2 chia eggs 2 tablespoons chia seeds + 5 tablespoons water


  1. Preheat oven to 180 Β°C. 
  2. Grease muffin tins with coconut oil or prepare muffin silicone baking cups.
  3. To prepare flax eggs, simply grind flax seeds in a coffee grinder. Mix 2 tablespoons of grounded flax seeds with 5 tablespoons of water.  Stir and let it rest for 5 minutes to thicken.

  4. Put coconut milk in a medium pot over low heat and stir until smooth (until the thickened coconut cream is melted). Let it cool down.

  5. In a large bowl, mix together dry ingredients: teff flour, almond flour, tapioca and oat flour, coconut sugar, cacao powder, and baking powder.

  6. Add coconut milk, chia eggs, and peanut butter to the bowl and mix it with a stand or hand mixer for a couple of minutes until it all comes together.

  7. Spread the batter into prepared muffin tins and bake for approx. 30-35 minutes.

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4 thoughts on “Chocolate and peanut butter muffins”

    • Thank you so much Linda πŸ™‚

      I see your name on the subscriber list, so it seems you did manage to subscribe πŸ™‚ What happened? Did you get some kind of error message?

    • We used Tapioca flour from Bob’s Red Mill. As far as I know, it is the same thing as tapioca starch. It says so on the package. Hope that helps. Have a nice day πŸ™‚

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