So, today is one of the best days of the year. In my seeeeeriously biased opinion.
Not only is today my birthday, but it’s also FOODUZZI’S 1ST BIRTHDAY! ???
That’s right. The craziness that goes on at Fooduzzi.com started exactly one year ago today. Just a short year ago, as I sat with my first blog post in front of me, my heart was thumping out of my chest. I was nervous, terrified, and so ridiculously excited. I didn’t really know what to expect from my food blogging endeavors. Would I like it? Would anyone besides my mother even read it? Would anyone make my recipes? But had I known what was on the other side of that “Publish” button, I would have started Fooduzzi a long long time ago.
In all honesty, this year has been pretty wonderful for many reasons: That guy I was crushing on…yeah, that worked itself out very well. So much so in fact, we got an apartment together. AND a kitten. I graduated college and started my first “big girl” job. I traveled to new places like Chicago and Houston.
But I have to take a little bit of time to share just how much Fooduzzi has played a part of my year of 22, too: I conquered my fear of baking from scratch. I wrote my first book. I met some other incredible food bloggers. I’ve become friends with some amazing food bloggers, too (like one of my blogging BFFs, Liz, and the super-duper talented Bloggers Gonna Blog community). I’ve given presentations about Fooduzzi at work. I’ve worked with some of my all-time favorite brands like Bob’s Red Mill, Love Beets, and DeLallo.
I have loved the crap out of this year. And while there were definitely some struggles, when I look back and see just how much I’ve accomplished and, more importantly, how I’ve grown into an adult, a businesswoman, an entrepreneur, an author, a recipe developer, a photographer, and a girlfriend, I can’t help but get even more excited to see what year 23 has in store for me. So, thank you, dear reader, for helping me make this year one of the best yet.
And guys…I’m just getting started.
Consider these Peanut Butter Cup Muffins the prelude to all of the wonderfulness that is to come in 2016.
Mark and I went cuh-raaazy over these muffins. And Mark isn’t even a muffin fan (I KNOW.). They’re not too sweet (hello, breakfast food), but they’re juuuust the right amount of holy-moly-these-are-freakin’-delicious that’ll make you crave them for dessert, too! I know my day is instantly better when started in chocolate-peanut butter form, and it can only end in happiness when ended with this dynamic duo, too.
If you’ve been around for a while, you’ll know that I like to tell myself that I’ve figured out this magical gluten free muffin flour mix formula. A simple mixture of almond flour, oat flour, and coconut flour leave you with a seeeeriously tender and (sorry) moist muffin. Even on day 2! Even on day 3! You won’t even be able to tell the difference between the texture of a gluten-full muffin and these gluten-less ones!
The perfect texture of these little buggers can also be attributed to a handful of wet ingredients like peanut butter, apple sauce, coconut oil, and homemade “buttermilk.” These ingredients will give our delicious muffins a wonderfully tender texture and will seriously keep the muffins (sorry) moist for dayzzzz!
Because of all of this (sorry) moistness going on, the muffins will probably sink in the middle ever-so-slightly. No matter! Just fill the little crevice with a creamy peanut butter-almond milk-maple syrup mixture, and it’ll act as the BEST healthy “frosting!” It’s our birthday, dangit! Let’s celebrate with healthy peanut butter frosting mmmkay?!
Guys, it means so much that you come here to read my posts and try my recipes. I am beyond thrilled that I get to come to my little corner of the internet and connect with you every single day. Thank you for helping me make this year one of my very best – here’s to year 2…and, of course, with chocolate peanut butter in hand!Print
Peanut Butter Cup Muffins
- Yield: 5 muffins
- 1 cup almond flour
- ¼ cup oat flour
- 2 Tbsp. cocoa flour, sifted
- 1/2 Tbsp. coconut flour
- 2 tsp. baking powder
- 1/4 tsp. cinnamon
- pinch salt
- 2 tsp. apple cider vinegar
- ~1/2 cup almond milk (see recipe), plus more for topping
- 2 Tbsp. coconut oil, melted
- 1 Tbsp. peanut butter, plus more for the center and topping
- ¼ cup applesauce
- splash pure vanilla extract
- 3 Tbsp. pure maple syrup, plus more for topping
- Preheat the oven to 425 degrees F. Spray/grease/line 5 muffin tin cups and set aside.
- Add almond flour, oat flour, cocoa powder, coconut flour, baking powder, cinnamon, and salt to a large bowl and whisk to combine. Be sure to whisk out any large clumps of flour.
- Add apple cider vinegar to a ½ cup measure. Fill the rest of the measure up with milk. Allow to sit for 5-10 minutes, or until it starts to curdle. This is your homemade buttermilk.
- To your melted coconut oil, add peanut butter, applesauce, vanilla, and maple syrup and mix well to combine. Add “buttermilk,” and mix well to combine.
- Add liquids to your dry ingredients and mix well until combined. The batter will be thick and fluffy, but fairly wet.
- Fill 5 muffin cups half way with batter. Add a heaping ¼ tsp. dollop of peanut butter on top, and then fill to the top of the muffin tin with the remaining batter.
- Bake for 5 minutes at 425 degrees F. WITHOUT OPENING THE OVEN DOOR, lower the oven temperature to 375 degrees F, and bake for an additional 18-20 minutes, or until a toothpick inserted into the middle comes out clean. This method gives these muffins optimum rising power.
- Remove from oven and allow to sit in the muffin tin for 10 minutes. Remove muffins and place on a cooling rack to continue cooling. Muffins will sink in the middle; that’s OK.
- While your muffins are cooling, make your topping: Add a couple tablespoons of peanut butter to a small bowl. Add almond milk to thin until it’s at a frosting consistency. Add maple syrup to sweeten, if desired.*
- Spoon dollops of your peanut butter topping onto the muffins right before serving.
*Mark and I like rich desserts, rather than super sweet. We really liked the topping without the maple syrup, but I definitely won’t judge if you want to sweeten it up a bit!
A super special “thank you” goes to Gretchen from Gretch Runs!! I was her Secret Santa this year and she got me a TON of adorable Christmas-related baking gear like tiny cookie cutters, a Christmas-themed hand towel, and those festive muffin liners you see in the pictures! You are one of my favorite yinzers, Gretchen!
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