Wednesday, October 5, 2011

Sneaky Chocolate Peanut Butter Muffins




This is my new love – a healthy muffin that tastes like a peanut butter cup! Using butternut squash is the sneaky part. Years ago when we were beginning our journey to better health I found this recipe on Pecan Bread.  It was fast and full of protein so it made me happy – it tasted like a regular banana muffin to my family so they were happy.  It was an easy recipe to adapt depending on what type of nut butter I had on hand and what type of fruit or veggie was handy.  Carrot pulp straight from the juicer was actually a favorite – they were just like little carrot cakes.  I made dozens of them in all shapes and sizes and flavors and eventually just stopped making them and forgot about them.

Today I checked out the Pecan Bread site for a friend and saw my old favorite.  I realized it was the perfect base recipe for an idea I had been playing with.  I wanted to sneak butternut squash and all the vitamins and minerals it contains into a muffin.  I also wanted a peanut butter cup flavor but not an overly sweet muffin.  These came out exactly as I’d hoped.

They call for baking soda and apple cider vinegar which may sound funny.  The chemical reaction between them give the muffins those wonderful tiny bubbles and soft texture of regular flour baking.  If you’re Feingold Stage 1 you can substitute any approved vinegar.

Sneaky Chocolate Peanut Butter  Muffins
Preheat oven to 375 – prepare muffin tins

Mix together with stand mixer or food processor until creamy:

1 16 ounce jar all natural peanut butter
1 can 15 ounce butternut squash puree (or two cups home cooked and pureed)
½ cup cocoa
1/3 cup organic sugar
4 eggs
1 teaspoon vanilla
1 ½ teaspoons baking soda
1 teaspoon apple cider vinegar

Stir in:

1 cup miniature chocolate chips (I used Enjoy Life)

Spoon into 18 muffin tins and bake for approximately 15 minutes.  They will feel soft and won’t get a browned crust.  Test with a toothpick to be sure.


Enjoy!

12 comments:

LucisMomma said...

Thanks for posting this!

Susan W from FG BB

chacha said...

Thanks for stopping by Susan!

Anonymous said...

these sound AMAZING! xoxo.

chacha said...

Dear Anonymous,

You know where to find them tomorrow morning.

xoxo

Anonymous said...

Hi ChaCha!

These muffins are delicious & the sneaky-ness makes them even better! :D I passed on this recipe to Nannette because she had some left over squash & wanted to try something new!

As she was on your blog she kept clicking into different recipes & commenting on how yummy everything looked! So she made these muffins with her kiddos & I can vouch that they were incredible! It's a great fall treat for sure!

Marie

chacha said...

Marie - I'm so glad they worked for Nanette and the kiddos! Thanks for letting me know! xoxo

EAT! said...

I have enjoyed reading through your blog this morning. I have been adding more gluten free items to our family menu as well as for my personal chef clients. I am getting many great ideas - thanks!!

chacha said...

Thanks so much for your comment - this is such an easy gluten free recipe - no mixing flours or adding gums to bind. But no one needs to know that!

I'm starting a batch right now for my family.

Brittons of Provo said...

Hi ChaCha! I love this recipe, I just had a quick questions...I buy my PB in bulk, so my jars are 40 oz. The first time I made these I used 2 cups to make 16 oz., but it seems like that was more then the recipe called for. I don't have a kitchen scale so I couldn't figure out how much 16 oz. of PB is in cups. Do you have any idea?

chacha said...

Hi, "Brittons" I do use a full two cups or 16 ounces when I make these. It is a lot of peanut butter but that makes for a lot of protein. =D

leah said...

Eric made these for J tonight using pumpkin and carob powder. I guess it was a hit!!

chacha said...

Yay! So glad they were a hit and how great that your sweet hubby made them!!!!