Earlier this week, our monthly Azure Standard order arrived, and I have been so excited to share two of my favorite products with you! In case you have ever wondered what five pounds of organic cocoa looks like, here it is! For someone who enjoys chocolate as much as I do, this is a beautiful sight. My girls still giggle at me when they see how excited I become over five pounds of organic cocoa powder. Another family favorite is Santa Cruz Organic Dark Roasted Creamy Peanut Butter (a long title for peanut butter!) — this ingredient makes a fabulous addition to cookies, muffins and smoothies!
I’ve been wanting to share one of my recipes that incorporates both of these wonderful ingredients — Double Chocolate Peanut Butter Muffins. I am always looking for a healthier breakfast or snack alternative for my family — I’ve found this to be especially challenging when we would go on a road trip or afternoon drive. Inevitably, we would end up at a convenience store with a various assortment of not-so-healthy food items, and within the hour, we were feeling not-so-great. And so began the quest for healthier alternatives that could easily be brought in the car. Yes, I know — this recipe has double chocolate involved, but I am still certain it is healthier than most items you will find in a convenience store. I hope you will enjoy — these have been baked for you with love!
Double Chocolate Peanut Butter Muffins
1 3/4 cups flour
1/2 cup cocoa powder
1/4 teaspoon kosher salt
1 tablespoon baking powder
1 cup chocolate almond milk
2/3 cup local honey
3/4 cup peanut butter
1/2 cup coconut oil
1/2 cup chocolate chips
* I prefer to use all organic ingredients
– Preheat oven to 375 degrees
– In a stand mixer, hand blender or by wooden spoon, gently combine eggs, chocolate almond milk, honey, peanut butter and coconut oil. This mixture will need to be mixed very slowly or half of it will come splashing out of the bowl. It won’t look very pretty at this point, either, but it will get there!
– Sift together the flour, cocoa powder, salt and baking powder.
– Slowly add in the dry ingredients until well blended, taking care not to over blend. It should look like cake batter and be much prettier by now!
– Add chocolate chips, and give it another slow stir.
– Line a muffin pan with baking cups and fill each one about 2/3 full. Because of the honey and peanut butter, the batter is pretty sticky. I’ve found that using a cookie scooper works great!
– Bake at 375 degrees for approximately 15 minutes or until toothpick comes out clean when inserted in the middle.
– Makes approximately 20 muffins. Try at least one while they are still warm! I hope you will enjoy!