~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!