Alright folks… the blog has been live for a couple months now, so it’s about time I talk a little bit about engineering.
I recently went on a work trip to Nashville, Tennessee. What a fun area, right? The live music, the beautiful mountains, the amazing food, the rich historical architecture, the top of the line boiler manufacturers, the revolutionary plastic pipe fabricators… oh, I’m sorry… Is that not what you go to see when you visit Nashville? Have I lost you? How strange.
Well if you’re as #lucky as I am, that IS what you see when you go to Nashville. Especially when a big fat fancy boiler company books your flight out there from LA, covers the hotel, and hosts a two-day long factory tour, with fancy equipment, fancy demonstrations, expensive show floors, and extravagant technical presentations… and boy oh boy, was I impressed. By the peanut butter.
On the first day, we were given a breakfast spread upon arrival. What is it about breakfast spreads? You could cut up cardboard, put it on plates, serve it with coffee, tell me it’s a breakfast spread, and I would ooh and ahh over the lovely and thoughtful treat. Needless to say, when it comes to breakfast spreads, I’m easy to please.
So when I spread some assumed run-of-the-mill no-name label-less peanut butter on to my cardboard (maybe it was toast? A bagel? PVC pipe? WHO KNOWS FRIENDS) and bit in, I was SHOCKED. Confused. AMAZED. Peanuts were dancing upon my tongue. My taste buds sang out in choruses of joy and worship. My mouth shone with the light of a thousand suns. This peanut butter didn’t belong in the breakfast spread. It belonged in a shrine. A temple. A pair of AGs.
I spent the rest of the tour thinking about this peanut butter, talking about my peanut revelation to anyone who would listen to my new heightened appreciation . Because HELLO, I already loved peanut butter. It’s cheap, it’s delicious, and all you need is a spoon and a jar for a delicious sugar-free dessert. Plus, it packs a fatty PUNCH with a gentle butterfly kiss of protein. I mean c’mon man. What’s not to love.
But this peanut butter—it was NEXT LEVEL. In fact, by the time I finished the tour, the boiler factory staff was so… aware… of my… appreciation… that before I left, they sent me home with the jar. “Perhaps if we just give her the f—ing peanut butter, she’ll shut the hell up about it and we can get back to boilers”.
OH BOY WERE THEY WRONG. Because I’m still going on about the peanut butter.
So when I arrived back home, a new fat bomb muffin was created. A muffin that properly packs the peanut buttery punch captured in that magnificent jar. Another #PHAT muffin that I can eat every morning without the sugar and carbs that make my energy levels crash and cause me to crave crap food in my cube.
These delicious muffins are grain-free, gluten-free, keto, paleo, fluffy, protein-powered, and feature a creamy paleo coconut peanut butter frosting. It’s a regular in my fatty muffin circulation (if you know, you KNOW) and they whip up so fast. Plus you can add whatever toppings you happen to be craving that day… I have featured some of my favorites here: banana and cinnamon (esp if you’re subbing mashed banana for pumpkin, see below), strawberries, blueberries, and OF COURSE coconut (this should surprise absolutely no one).
Plus, having this magnificent peanut butter in a muffin felt a little less weird than eating it out of an opened jar of peanut butter that had been shared by a large group of strangers and gifted to me by a factory floor worker. EITHER WAY, it’s worth the #healthrisks 😊
Ok no more engineering talk. Let’s get into the recipe.
Peanut Butter Fat Bomb Muffins with Paleo Peanut Butter Coconut Frosting
Ingredients
Peanut Butter Fat Bomb Muffins
- 1/2 cup powdered peanuts (or powdered peanut butter)
- 1 tbsp cinnamon
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3 tbsp rice protein (I use vanilla)
- 1/4 tsp xantham gum
- 1/4 cup peanut butter
- 1/4 cup ghee (or butter, melted)
- 1/4 cup coconut oil (liquid)
- 1/2 cup pumpkin (can sub mashed banana for a little sweetness)
- 4 eggs
Paleo Peanut Butter Frosting
- 1/4 cup plain Greek yogurt
- 1/4 cup coconut butter
- 1/4 cup peanut butter
Instructions
Peanut Butter Fat Bomb Muffins
- Preheat your oven to 350F and line or grease or muffin tin.
- Combine all dry ingredients in a small bowl.
- Separate the egg whites and egg yokes. Combine egg yokes and the remaining wet ingredients (I warm up my coconut oil, ghee, and peanut butter in a mug before adding to the yokes and pumpkin)
- Whip egg whites until a firm peak forms.
- Combine dry and wet ingredients and mix well. Gently fold in egg whites.
- Spoon mixture into muffin tin (approx 3/4 full). Bake for 14-16 minutes. Let cool while you prepare the frosting.
Paleo Peanut Butter Frosting
- Melt coconut butter. Add peanut butter, coconut butter, and Greek yogurt into a blender. Blend on low speed until all ingredients are well combined. Use to top cooled peanut butter muffins.