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Peanut Butter Fat Bomb Muffins with Paleo Peanut Butter Coconut Frosting

(Paleo, keto, grain-free, gluten-free, low-carb, high fat)
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Breakfast
Cuisine: American
Ingredients Method Notes

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

Method
 

Peanut Butter Fat Bomb Muffins
  1. Preheat your oven to 350F and line or grease or muffin tin.
  2. Combine all dry ingredients in a small bowl.
  3. 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)
  4. Whip egg whites until a firm peak forms.
  5. Combine dry and wet ingredients and mix well. Gently fold in egg whites.
  6. 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
  1. 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.