Double Chocolate Peanut Butter Muffins

12 40 214
Ingredients Minutes Calories
Prep Cook Servings
20 min 20 min 12
Double Chocolate Peanut Butter Muffins
Health Highlights


3/4 cup Carrot pulp
1/4 cup Sweet potato (cooked)
1/3 cup Almond milk, vanilla, unsweetened, Silk
1/3 cup Peanut butter, natural
1 tsp Vanilla extract, pure
1/4 cup Coconut oil (melted)
1 cup Oat flour
2 tsp Baking powder
2/3 cup Coconut sugar
1/3 cup Cocoa powder, unsweetened
1 dash Salt
1/3 cup Dark chocolate chips


Preheat the oven to 400 degrees.

Line a muffin pan with silicone baking cups, or oil it well.

In a medium bowl, whisk together the carrot puree, sweet potato flesh, almond milk, peanut butter, vanilla extract, and coconut oil very well until you have a smooth mixture. Use a fork to smooth out any chunks from the vegetables.

In a separate bowl, whisk together the oat flour, baking powder, coconut palm sugar, cocoa powder, and salt.

Pour the wet ingredients into the bowl with the dry ingredients and mix until combined.

Fold in the mini chocolate chips.

Transfer about ┬╝ cup of the batter per muffin cup.

Bake in the preheated oven until the muffins are set and a toothpick placed in the center of a muffin comes out clean (except for the melted chocolate chips), about 20 minutes.

Allow to cool before serving. Enjoy!

Nutrition Facts

Per Portion

Calories 214
Calories from fat 93
Calories from saturated fat 46
Total Fat 10.4 g
Saturated Fat 5.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 3.2 g
Cholesterol 0
Sodium 78 mg
Potassium 259 mg
Total Carbohydrate 26.6 g
Dietary Fiber 2.8 g
Sugars 14.5 g
Protein 4.6 g

Dietary servings

Per Portion

Grain 0.5
Meat Alternative 0.2
Vegetables 0.2

Energy sources