Peanut Butter Chocolate Chip Muffins.
After spending two weeks with no groceries in Alexandria preparing for the move, two weeks traveling and on the road, and one week unpacking here in Seattle – I have been dying to have a functional kitchen again! I have been promising you guys for way too long that I would start cooking again once the dust settled, and even though it took a while, I meant it. Thank you so much for all your patience through our move. Now let me make it up to you…
Peanut Butter Chocolate Chip Muffins
Ingredients: (makes 12 muffins)
- 2 cups all-purpose flour
- 1/2 cup peanut flour (or sub peanut butter and reduce milk by 1/4 cup)
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1/3 cup organic cane sugar
- 1/3 cup light brown sugar
- 1 tsp vanilla
- 1 tbsp flax (+ 3 tbsp water)
- 1.5 cups almond milk
- 1/4 cup olive oil (or canola oil)
- 1/3 cup semi-sweet chocolate chips (+ additional for topping)
To Prepare: Before I dive into the directions, can I start by saying how much I LOVE my new kitchen? This was my first time really cooking in it, and it got me so excited for all the great food I will be able to make here. The raised counter bar gives me a food-free zone for my laptop and camera, while I am scribbling down ingredients in my notebook. (Anyone else see the crazy fool in the background?)
And my baking box is now located in a drawer directly below the counter workspace, so all I have to do is pull the drawer out to grab flour or sugar. It helps me keep a much cleaner cooking area, and eliminates the need to pull all the ingredients out ahead of time!
Okay back to the recipe! Start by preheating the oven to 400 degrees. Combine all purpose flour, peanut flour, baking powder, salt, brown sugar, and cane sugar in a large mixing bowl.
I was lucky enough (with the help of Krissy) to hoard a large stockpile of the Trader Joe’s peanut flour before it was yanked off the shelves. If you don’t have the TJ’s flour, you can use PB2 or another brand, or you can also sub with regular peanut butter. If you use regular PB, make sure you reduce the almond milk amount by 1/4!
In a small bowl, combine the ground flax with 3 tbsp water to create a “flax egg” – allow the mixture to sit to the side for a few minutes until thickened.
In another bowl, combine almond milk, vanilla, and olive oil. Whisk!
I opted to use olive oil in this recipe because I love the flavor, and I think it brings a little something extra to baked goods. If you prefer canola or vegetable oil – that works too!
Add the “flax egg” to the wet ingredients…
And then mix wet into dry.
Stir until combined, and be careful to not over-mix. Once the flour is all incorporated, gently fold in 1/3 cup chocolate chips – YUM!
Spoon the batter into a greased muffin pan.
And top each cup with a few additional chocolate chips. Why not?
Bake at 400 degrees for 20 minutes. Prepare to wipe your drool when you see how round and fluffy these are once baked…
Plate and serve at least one directly out of the oven – piping hot.
Peanut butter and chocolate are a decadent and rich combination, but these clock in at a relatively healthy 200 calories and 5g protein each!
Enjoyed in the sunshine. Who says it always rains in Seattle?
Gooey chocolate meltiness inside makes it very hard to eat just one.
The tricky part about Casey being in the office and me being at home, is that now I can’t blame him when the extra baked goods disappear…
Good thing I can always blame the dogs… The first of many new recipes to come from my new kitchen – enjoy!