Peanut Butter Fat Bomb Muffins with Paleo Peanut Butter Coconut Frosting
(Paleo, keto, grain-free, gluten-free, low-carb, high fat)
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.
Notes
DISCLAIMER: I live in a shit apartment with a shit oven. When I preheat my oven, I also preheat my apartment. Remember this when considering my baking times.