Double Chocolate Peanut Butter Muffins for Two

gluten-free, vegan // yields 2 large muffins

for the muffins:

6 tablespoons pumpkin puree

3 tablespoons unsweetened almond milk

3 tablespoons pure maple syrup

2 tablespoons natural [drippy] peanut butter

1/2 teaspoon pure vanilla extract

1/4 cup + 1 tablespoon gluten-free oat flour

1/4 cup gluten-free rolled oats

2 tablespoons almond meal

2 tablespoons unsweetened cocoa powder

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1/8 teaspoon salt

3 tablespoons dark chocolate chips

Peanut Butter “glaze”

1 tablespoons natural [drippy] peanut butter

1-2 tablespoons unsweetened almond milk

1-2 teaspoons pure maple syrup

Preheat your oven to 350* F. Grease 2 ramekins [3/4 cup, 6oz] thoroughly with coconut oil.

Whisk together the pumpkin puree, milk, maple syrup, peanut butter, and vanilla until well combined. In another bowl stir the oat flour, rolled oats, almond meal, cocoa powder, baking powder, baking soda, and salt until combined. Pour the wet mixture into the dry and stir until you no longer see dry flour. The mixture will be very thick.

Fold in 2 tablespoons the chocolate chips. Scoop the mixture evenly into the two ramekins and lightly even out the top. Do not pack down. Dot the tops with remaining chocolate chips and bake for 28-34 minutes, until a toothpick comes out nearly clean [not gooey].

Allow to cool for at least 15 minutes then turn out onto a plate. Loosen the edges with a knife if needed.

Combine glaze ingredients in a small bowl starting with 1 tablespoon of milk. It will seem very thick at first but keep adding milk slowly and stirring until it reaches a spreadable or drippy consistency, whichever you prefer.

notes: Baking time will vary depending on the size of your ramekin. If using a standard muffin tin you will get about 4 muffins and bake time will decrease. This recipe was tested using the drippy type of peanut butter. If oil has settled on top of your jar be sure to stir it very well before using. Well-mashed banana can be subbed in for pumpkin puree but it will impart a banana flavor.

Nothing like shoving one last Thanksgiving recipe in your face this week, right?

Did I make it in time? Have you done all your shopping yet? That would be a big N-O-P-E for me. I haven’t even decided what I’m making!

Bread Stuffing Muffin Cups | edibleperspective.com

I do know one thing, though. There has to be—has.to.be.—stuffing. I’m guessing you knew I was going to say that? So here is my “traditional” bread stuffing recipe for this year.

It starts with an incredibly simple bread that is based off the savory doughnuts from my BOOK [<—shameless plug—great for holiday gifts—so shameless]. The bread is springy and light and could actually be a great “dinner roll” addition if you’re hosting guests who eat gluten-free and you don’t feel like spending $5.99 for sub-par, frozen, dry, gluten-free bread.

Or, you can make the bread and turn it into these stuffing cups. <--- Yah, do that!

Bread Stuffing Muffin Cups | edibleperspective.com

The cubes are held together with a mixture of eggs, vegetable broth, and butter. Easy! And mixed together with a classic carrot, celery, sage, thyme mixture with a new addition of kale! Booyah. Snuck that right in there. You didn’t even see it coming.

Bread Stuffing Muffin Cups | edibleperspective.com

Print this!

Bread Stuffing Muffin Cups

gluten-free, dairy free option // yields 6-10 muffin cups

for the bread:

1/2 cup gluten-free oat flour
1/3 cup almond meal
1/3 cup sweet rice flour
1 teaspoon baking powder
3/4 teaspoon dried parsley
1/4 teaspoon garlic powder granules
1/4 teaspoon dried marjoram
1/2 teaspoon salt + pepper
2 large eggs
5 tablespoons unsweetened almond milk, or 2%
3 tablespoons unsweetened applesauce
2 tablespoons butter, melted + slightly cooled

for the stuffing cups:

2 tablespoons butter, divided
3 tablespoons diced shallot
1/2 cup diced carrot
1/2 cup diced celery
1 teaspoon minced garlic
1 teaspoon chopped sage
1/2 teaspoon chopped thyme
1/8-1/4 teaspoon salt + pepper
2 cups chopped kale
1 1/2 large eggs
1/4 cup + 2 tablespoons no-sodium vegetable broth

for the bread: Preheat your oven to 350* F and grease a 9-inch baking pan. In a large bowl mix together the flours, baking powder, and spices. In another bowl whisk together the eggs, milk, applesauce, and butter. Pour the wet into the dry and whisk until you no longer see dry flour. Avoid over stirring. Evenly pour the batter into your pan and bake for 22-26 minutes until a toothpick comes out clean. The edges will be golden brown and the top will be cracked. Allow to cool for 15-20 minutes then slice into 1/2-inch sized cubes with a sharp knife.

for the stuffing cups: While the bread cools place a large pan over medium heat with 1 tablespoon of butter. Once hot add in the shallot and stir for 2-3 minutes until just starting to brown. Add in the carrot and celery and cook for 5-6 minutes, stirring frequently. Add in the garlic, herbs, and a big pinch of salt and pepper and stir for another minute. Add in the kale and stir for another 2-3 minutes, until just starting to wilt. Set mixture aside.

Place the bread cubes on a baking sheet [still at 350* F] for 12-15 minutes, turning once, until golden brown and the edges feel toasted. Set aside to cool for 5-10 minutes.

Melt the last tablespoon of butter and let slightly cool. Whisk together the eggs then whisk in the broth and melted butter. Place the bread cubes in a large bowl with the carrot mixture and pour the egg mixture over top. Gently fold the mixture together with a large spoon until fully coated. Add another 1-2 tablespoons broth if the cubes seem dry. Place muffin liners in a muffin tin and fill with the stuffing mixture pressing down lightly on the top bread pieces. Bake for 20-30 minutes [depending on how full your cups are – mine took 26 minutes for 6 muffin cups] until the tops feel set and are golden brown and starting to crisp. Let cool for 5-8 minutes before serving. They will firm up a bit as they cool.

notes: Sub olive oil to make this dairy free. Depending on the size of your muffin liners and how high you fill them the amount you end up with will vary as will bake time. This recipe can be easily doubled and also baked in a 9x9 pan [per 1 recipe] instead of muffin cups. Bake time may increase. To measure 1/2 egg, whisk the whole egg then place in a liquid measuring cup and measure out half the liquid and add to the other whole egg.

Bread Stuffing Muffin Cups | edibleperspective.com

Be on the lookout for a Thanksgiving Recipe photo album that I’ll be posting on Facebook by this afternoon.

And for a little Thanksgiving link love around the web. Here’s what I’ve craving from some of my favorites:

mains + sides + salads: