you're reading...

Chocolate Muffins with Peanut Butter Cream Frosting

I found this recipe on Spoonful of Sugar Free I halved the recipe and made them into 6 heart shaped muffins.

    1/4 cup coconut flour
    1/4 cup cocoa powder
    1/2 teaspoon baking powder
    1 eggs
    3 dates
    1/4 tsp pure vanilla powder
    1/2 cup milk-substitute (I used rice milk) whisked with 1/2 teaspoon apple cider vinegar to create vegan buttermilk.
    1/4 cup peanut butter
    1/6 cup dairy-free milk (I used rice milk)

Blend the dates into a paste. Add wet ingredients and stir until well-combined.
Combine all dry ingredients in a separate bowl and stir until lumps are gone.
Combine wet and dry until well combined. Pour the batter into 6 lightly greased or lined muffin trays. Bake for at around 190degC for 15-20 minutes or until a toothpick comes out clean.

For the frosting blend peanut butter and milk until creamy and fluffy.


About Trudy

Newly married engineer trying to force variety into the diet by blogging about it...


No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: