Peanut Butter Chocolate Fig Muffins

Y’all.

I’ve been gone a little too long.

Lot’s of good things are happening in my life.

In the past month I have been a slave to my dietetics classes, striving for an A in Organic Chem, was a bridesmaid in my cousins wedding, and oh yea…it’s football season, so that.

No more excuses.

I’m back.

Let’s do this.

Let’s go to muffin town.

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We got some peanut butter, chocolate, and fig jam going up in this.

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Yep.

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We are talking fall flavors with this sweet fig jam here.

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Not figgy pudding either.

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Plus, there’s peanut butter in it…my favorite food group.

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It doesn’t get better than peanut butter.

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😉

Peanut Butter Chocolate Fig Muffins
Author: 
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Smooth, creamy, peanut butter, chocolate milk, and fig jam combine together to create the perfect sweet and salty muffin. Gluten-free.
Ingredients
  • ½ c. smooth, creamy peanut butter, plus extra for drizzling
  • ¼ c. chocolate milk (I used chocolate coconut milk)
  • 1 large egg
  • ¼ c. granulated stevia
  • ½ t. pure vanilla extract
  • ¼ c. coconut flour
  • ¼ t. baking soda
  • ¼ t. salt
  • 2 T. fig jam
Instructions
  1. Preheat the oven to 350 degrees F. Grease a muffin pan with cooking spray.
  2. In a large mixing bowl, combine the peanut butter, milk, egg, stevia, and vanilla until smooth.
  3. Stir in the coconut flour, baking soda, and salt.
  4. Stir in the fig jam making a swirl like pattern throughout the batter.
  5. Divide the batter evenly into 6 of the prepared muffin cups.
  6. Bake for 18-20 minutes or until a toothpick inserted into each muffin comes out clean.

MANGIA!!!

Pumpkin Spice Mini Muffins

Y’all…I feel like we haven’t talked in weeks.

That’s because we haven’t.

I’ve been busy with this adult life stuff.

I’m not liking it.

I’m also not loving that it is almost the end of September and it’s a sauna down here in Texas.

I’m seeing pumpkins and fall decor but seriously…nothing.

Not one bit of cold, crisp, fresh air, not one day that I can go without washing my hair after a 3 mile run because…ya know, I didn’t even sweat.

Anyways, I’m going to have to start creating my own fall experiences around here.

I’m always extra excited to post for Secret Recipe Club in the fall because I can be assured that the food blogger that I get will have at least a few fall recipes.

I hit the jack pot with Sarah, the lovely fellow peanut butter lover and the writer behind The Pajama Chef.

I just knew Sarah and I would be instant friends with our genuine love for peanut butter and running.

I totally wanted to try all of her recipes, including her Chewy Peanut Butter Brownies and Dulce de Leche Peanut Butter Sandwich Cookies but let’s get on this fall train.

We know we want something pumpkin.

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These Pumpkin Spice Mini Muffins are it.

Plus, plus, they are super cute size for easy accessibility to your mouth.

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Plus, mini=less calories, but if you eat the whole batch like me…then you don’t win in that department.

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Buuuuuuut, you do win in the flavor department.

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These babies are perfectly fluffy with all of the flavors of fall.

Oh, and I made them paleo.

So, yea.

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Pumpkin Spice Mini Muffins

Yield: 24 mini muffins

Ingredients:

3/4 c. pure canned pumpkin, unsweetened

1/4 c. unsweetened applesauce

1/4 c. full-fat coconut milk

1/2 c. granulated stevia

2 large eggs

2 T. melted coconut butter, plus more for topping

1 T. pumpkin pie spice

1/2 t. pure vanilla extract

1/2 c. coconut flour

1/2 t. baking soda

1/4 t. salt

Instructions:

Preheat the oven to 35o ºF and grease a mini muffin cup pan with cooking spray.

Place the pumpkin, applesauce, coconut milk, stevia, eggs, coconut butter, pumpkin pie spice, and vanilla until smooth.

Stir in coconut flour, baking soda, and salt until combined. 

Drip the batter by rounded tablespoon into the prepared mini muffin cups. 

Bake for 10-12 minutes or until lightly golden. 

Let cool and top with additional coconut butter if desired. 

 

MANGIA!!!

 

Strawberry Jam Swirled Banana Muffins

Finally, a little relief from all of these hot temps!

We have 55 degrees, people!

That is rare in April in Texas.

Don’t worry, the weather will get us back.

It’s sneaky and evil most of the time.

In fact, this is just a teaser. The weather is actually mocking us.

It says, “Ha! These cool temps are nice, aren’t they? Wait til I show up next week with high 90’s!”

So unpredictable!

I will tell you what I never get sick of.

Bananas.

More specifically, Bananas in bread, muffins, scones, any carb vehicle, etc.

Today, it’s muffins.

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They are getting some love from cashew butter.

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Oh, and some strawberry jam.

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I love me some strawberry jam.

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These muffins are super fluffy, slightly sweet, with a tangy/sweet strawberry swirl.

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Plus, this is practically breakfast food.

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Yep.

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All you need is coffee and butter.

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🙂

Strawberry Jam Swirled Banana Muffins
Author: 
Recipe type: Muffins, Snack, Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Fluffy, sweet banana muffins with a strawberry jam swirl. Gluten-free, paleo, refined sugar-free.
Ingredients
  • 6 Medjool dates, pitted, soaked in water overnight
  • 2 large, ripe bananas, mashed
  • ¼ c. cashew butter (or other nut/seed butter)
  • 3 large eggs
  • ½ c. granulated stevia
  • 1 t. pure vanilla extract
  • ½ c. coconut flour
  • ½ t. baking soda
  • ¼ t. salt
  • ¼ c. homemade strawberry jam (or store bought, no added sugar)
Instructions
  1. Preheat the oven to 350 degrees F. Grease a muffin cup pan with cooking spray.
  2. Place the dates and their soaking water in a large blender or food processor and process until a smooth puree has formed.
  3. Place the date puree in a large mixing bowl along with the mashed bananas, cashew butter, eggs, stevia, and vanilla and mix until smooth.
  4. Stir in the coconut flour, baking soda, and salt.
  5. Drop the batter by rounded tablespoons into each muffin cup.
  6. Place ½ teaspoon of strawberry jam on top of each muffin and use a toothpick or knife to swirl the jam throughout the muffin.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cool slightly and enjoy!

MANGIA!!!

Chocolate Chip Espresso Muffins

Soooooo, sometimes I get my best baking ideas from one of my cousins.

Well, it’s really not an idea, it’s more of a collaboration.

My guy cousin, who just so happens to be a model, and I basically have the same brain, food wise.

We are both addicted to peanut butter and think bacon is a food group.

A couple of weeks ago he stopped in for a visit and we got to chatting about espresso.

He told me that I needed to put it into some brownies that I made.

I did one better.

I put some espresso powder up in deese muffins.

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Then I added some chocolate chips…

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because 1). chocolate + espresso=duh, and

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2). Did I mention chocolate?

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Oh, what’s that up there?

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Espresso glaze.

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Mhhhhhhhm.

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I’m an overachiever.

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Yep.

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🙂

Chocolate Chip Espresso Muffins
Author: 
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Fluffy muffins sweetened w/ dates, stuffed w/ dark chocolate chips and spiked w/ espresso powder for a bit of a kick! Top w/ an espresso glaze for that extra jolt of energy! Gluten-free, paleo, nut-free.
Ingredients
  • Muffins:
  • ½ c. Medjool dates, pitted, soaked overnight in water, drained
  • 3 large eggs, at room temperature
  • ½ c. melted coconut butter
  • 1 t. pure vanilla extract
  • ½ c. granulated stevia
  • ¼ c. coconut flour
  • 1 t. ground espresso (I used Lavazza brand)
  • 1 t. ground cinnamon
  • ¼ t. salt
  • ½ c. dark chocolate chips
  • Espresso glaze:
  • ¼ c. melted coconut butter
  • 1 T. melted coconut oil
  • 1 T. pure maple syrup
  • 1 t. ground espresso
  • ½ t. pure vanilla extract
Instructions
  1. Preheat the oven to 350 degrees F. Grease a 12 cup muffin pan w/ cooking spray.
  2. Place the dates in a large food processor and process until a thick paste forms.
  3. In a large mixing bowl, combine the date paste, eggs, coconut butter, vanilla, and stevia until smooth.
  4. Stir in the coconut flour, espresso, cinnamon, and salt.
  5. Fold in the chocolate chips.
  6. Divide the batter evenly into each prepared muffin cup.
  7. Bake for 20-22 minutes, or until lightly golden on top or a toothpick inserted into the center of each muffin comes out clean.
  8. Let cool before removing the muffins from the pan.
  9. For the glaze, combine all of the ingredients in a small mixing bowl, mix until smooth.
  10. Drizzle each muffin w/ the glaze.

MANGIA!!!

Strawberry Carrot Banana Muffins

 Over the weekend I volunteered to teach a Girl Scout Cooking class.

Rewind…that was Sunday.

On Saturday, I promised myself not to give in to the Girl Scouts at the grocery store.

Butttt…on the way out, I found myself yelling “Do y’all take checks?”

3 for $12 and I’m sold!

Okay, back to the cooking class.

I would love to say that I the troop consisted of girls who were from pretty wealthy families.

Side note: I was never a Girl Scout.

Thank you parents because #1. I would have been obese #2. My parents never had that kind of money on top of all the money they were spending on Catholic education and soccer clubs.

Anyway, the girl’s had to go around in a circle and say what their favorite food was.

One girl answered creme brulee.

Seriously? I’ve never even tried that!

I think my favorite food as a kid was a tie between cinnamon sugar pop-tarts and french toast.

I was shocked when one girl answered “Split Pea Soup.”

C’mon! Where do these kids eat? The Four Seasons!?

One little girl finally answered that her favorite food was carrot cake.

I thought…well hello new best friend.

So, on Monday I was craving something sweet.

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I know, you’re shocked.

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So, I smash banged some strawberries up into a carrot banana muffin.

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I’m pretty sure there is 1 serving of fruits in veggies in each muffin.

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Take that Girl Scout cookies!

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One of the snack we made with the Girl Scouts was hummus.

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One little girl was terrified of hummus…stating that she had tried it a gazillion times and hated it.

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I’m pretty she exaggerated a little much.

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I just wanted to take her under my wing and show her all of the best hummus’ in the world.

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She hasn’t lived.

5.0 from 1 reviews
Strawberry Carrot Banana Muffins
Author: 
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Fluffy muffins chock full of fresh strawberries and carrots, sweetened w/ bananas and dates. Gluten-free, paleo, nut-free.
Ingredients
  • 8 large Medjool dates, pitted, soaked overnight in water
  • 2 large bananas, mashed
  • 4 large eggs
  • 2 T. extra-virgin olive oil
  • ½ t. pure vanilla extract
  • ½ c. granulated stevia
  • ½ c. coconut flour + 2 Tbs.
  • ½ t. baking soda
  • ¼ t. salt
  • 2 carrots, finely shredded
  • ½ c. fresh strawberries, chopped, plus extra slices for topping each muffin
Instructions
  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper muffin liners and spray each liner w/ cooking spray.
  2. Place the drained dates in a large food processor and process until a paste forms.
  3. In a large mixing bowl, combine the dates, bananas, eggs, evoo, vanilla, and stevia.
  4. Stir in the coconut flour, baking soda, and salt.
  5. Fold in the carrots and strawberries.
  6. Fill each muffin cup ¾ full and top each muffin w/ 1 slice of strawberry.
  7. Bake for 25-30 minutes, or until slightly golden.
  8. Enjoy!

MANGIA!!!