My husband loves peanut butter cup candies. He hasn’t had them in quite a long time, so I thought I would try to recreate the flavor profile, without the crap. This is my attempt, and it actually turned out pretty good!
Chocolaty Sun Butter Cup Muffins
3/4 C Almond Flour
3/4 C Coconut Flour
½ C Coco Powder
½ C Coconut oil
1/8 C Maple Syrup (or you could use raw honey or agave if you prefer)
1 tsp baking soda
1 tsp baking powder
½ C Coconut milk
12 tsp seed/nut butter (I used sunflower seed butter, but it would be good with almond, cashew, etc.)
Mix together all ingredients except nut butter.
Divide batter in half and divide one of the halves into the bottom of 12 greased muffin tins. Use the back of the spoon to make an indent into the bottom. Spoon about 1 tsp of nut butter into the indent made in each muffin tin. Using the other half of the muffin batter, cover the 12 muffins with muffin batter and gently squeeze edges together to seal in the nut butter.
Bake at 350 for 20-25 minutes. Let muffins cool in pan and enjoy.