Google+ Allergy-Free Vintage Cookery: High Protein Chocolate Peanut Butter Muffins


Wednesday, February 8, 2012

High Protein Chocolate Peanut Butter Muffins

Chocolate Peanut Butter Muffins

I've decided that the greatest boon to healthy parenting is the muffin.  Kids love them, and it's so easy to hide good food inside -- fruit, fiber, even veggies!  Plus, you can serve them for any meal, snacks, or even dessert.

Lately I've been brainstorming about ways to get the boys to eat more protein at breakfast time.  They are all allergic to dairy and eggs, so the typical options aren't available ... no omelets, no yogurt, no whey protein smoothies, etc.  Only one of the three boys likes sausage (and I even found an organic, no-nitrite, chicken maple sausage at the store), but he gets sick of it after a few days.

So, I thought I'd see if I could make some kind of high-protein bread product.  I always have a container of homemade gluten-free baking mix on the counter (see my recipe here), which I usually use for pancakes on the weekend.  With just a few simple additions - poof! - we had muffins!

Normally I tend to add way too much sugar when I bake, so this time I purposely tried to cut back.  I used molasses as a sweetener, and chocolate chips made with evaporated cane juice.  The protein comes from the quinoa flour, the peanut butter, and a bit from the flax seed.  You could always substitute your favorite sweetener or other nut butter if peanuts are an issue.

The muffin itself is hardly sweet at all (I'm trying to re-train our taste buds), so don't skimp on the chocolate chips or you're in danger of a mutiny among the young ones.  Alternatively, you could frost these with a Nutella-type spread, homemade or otherwise.  

High Protein Chocolate Peanut Butter Muffins

1 1/2 cups gluten-free baking mix (recipe here)
1/4 cup chocolate peanut butter*
1/4 cup molasses
2 Tbsp coconut oil
2 Tbsp ground flax seed plus 6 Tbsp rice milk (or almond milk)
1/2 cup rice milk (or almond milk)
1 cup chocolate chips (or more, to taste)

Combine flax seed and rice milk and set aside. Mix together peanut butter, molasses and coconut oil.  Add flax/milk combo, plus additional 1/2 cup rice milk.  Mix well, then add chocolate chips.  Bake in muffin tins for 15 minutes at 400 degrees F.

* Our local store sells Peanut Butter & Co. chocolate peanut butter.  If you can't find any, mix together melted chocolate and regular peanut butter. 

Shared with Real Food Wednesday at Kelly the Kitchen Kop and Gluten Free Wednesday at the Gluten Free Homemaker and Allergy Free Wednesday at Real Food Allergy Free and Slightly Indulgent Tuesday at Simply Sugar and Gluten Free and Pennywise Platter at the Nourishing Gourmet and Wellness Weekend at Diet Dessert and Dogs.


  1. Yum! We love muffins too! I've tried not to bake any because when I do I eat way too many. I hope you will share these at allergy-free wednesdays!

  2. These sound great! We make our own peanut butter, so I can't wait to try these! Thanks for sharing.

  3. no better combo than chocolate and peanut butter!

  4. I agree muffins are always a hit with everyone. These muffins sure look delicious too!

  5. Where do you get your dairy free chocolate chips?

  6. I use the Enjoy Life brand from Whole Foods :)