We had a great time at Eagle Crest this past weekend. We layed in the sun, swam in the pool, drank (teehee) and relaxed. It was glorious!! We also did a little bit of shopping at American Eagle where Tim picked up this cool new shirt:
It was sad to leave and go back to work, but at least it’s been busy at work:0)
After I got home from work today, I was inspired to bake something magical (ok, when am I not?!?)
So, I found a recipe for these little babies!
They are DELICIOUS!!! I ate 1.25 before stopping and thinking…you know what would go great with this? Peanut Butter Chocolate Muffins!! So, thanks to Elana’s Pantry, I made these little beauties, with a few minor alterations of my own!
(This recipe is based on Elana Amsterdam’s book, Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond Flour and Coconut Flour. If you don’t own a copy of this book, I suggest you get one because it is filled with amazingly delicious recipes that will blow your mind and taste buds away!)
- 1/2 cup of almond flour
- 1/4 cup of coconut flour
- 1/4 cup of unsweetened cacao powder (I used cocoa powder)
- 1/4 tsp of salt
- 1/2 tsp of baking soda
- 4 eggs (I usedd 3 eggs, 1 egg white)
- 2 tbsp of melted butter (Earth Balance)
- 1/2 cup of agave nectar ( I did 1/2 cup water plus 8 Truvia packets)
- 1/2 cup of natural, no sugar added peanut butter (I opted for almond butter)
- 1/4 cup of agave nectar (Did 1/4 cup coconut milk + 1 packet Truvia)
- 1 tsp of vanilla
- 1/2 tsp of salt
- Preheat oven at 350˚F. Line muffin pan with paper liners.
- In a large bowl, combine almond flour, coconut flour, cacao powder, salt, and baking soda.
3. In a medium bowl, whisk together the eggs, oil/butter, and agave.
4. Blend wet ingredients with the dry ingredients using a mixer until thoroughly combined. Set aside.
5. In another bowl, mix peanut butter, agave, vanilla, and salt with a fork until smooth.
6. Place a tablespoon of peanut butter filling into the center of each muffin cup then pour 1/4 cup of batter over it.
7.Bake for 20-24 minutes or until toothpick comes out clean.
8. Cool cupcakes for at least an hour
9. Frost with Chocolate Ganache Frosting. (I made a cream cheese frosting from 6 oz cream cheese and 1 cup powdered sugar)
With my modifications, these are not very sweet a touch on the dry side. I would definitely sub agave or some other sweetener for the next batch! Still amazingly good though! Taking some to work to try them out on the co-workers!