Breakfast Friday | Double Chocolate Peanut Butter Muffins for Two
/Happy loooove day.
Sorry, had to.
Today I’m sharing a weekend breakfast recipe perfect for two!
Two people. Two days. Two of your own hands. Breakfast then lunch. Whatever works.
Warning: The batter bowl is impossible not to lick clean. It’s all good, though, no eggs!
You may remember my single-serving chocolate chip banana muffin. Hopefully you made and loved it.
Well, this recipe takes that recipe to the next level. Still breakfast worthy but a bit more indulgent. Packed with healthy goodness and also a bit of maple syrup sweetness. Double chocolate for obvious reasons and peanut butter because, well, why not?
You’ll most likely, probably, definitely going to want to wash it down with a glass of homemade strawberry almond milk.
Because you’re awesome and you deserve something special.
This recipe results in a thick + fudgy muffin with a nice fluffiness [thanks to the baking soda!]. It rises and holds together perfectly, despite being vegan and gluten-free. You won’t find any gummy or gritty textures here. But what you will find is a lightly sweetened, chocolate-laced, peanut butter infused, hearty breakfast muffin filled with love.
Sound good?
adapted from my: single-serving chocolate chip banana muffin
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.
Double chocolate PB muffins and wine? Is that acceptable? I’m thinking yes. Maybe mimosas are more appropriate…
Enjoy!
Ashley
