How wonderful it would be, if someone created a sweet dish which is not only a delicious one, but also nutritious? I suppose many people make such attempts and surely many of them failed.
Well, it’s not an easy way to make something so delicious, sweet and healthy. Cake, muffins and cupcakes are in defintion full of flour, sugar and chocolate. Healthy version are often not as tasty and some might even say they pretend to be sweet. In some cases they are right. It’s hard to make good sponge cake from whole wheat flour. But is it impossible?
On the other hand sometimes what appear to be healthy, in fact comes out full of flaws. Agave nectar, cane sugar and other sweeteners are also simple, highly processed sugars. Unfortunately there is no difference between them and “good”, old white sugar.
The most of traditional sweets are based on high processed ingredients and one is certain that it is not good for our health. But I think there’s a room for compromise between delicious dessert and healthy one- desserts based on nuts. Cashew cheesecakes are truly delicious and quite healthy and nutritious. Quite, because some sweeteners and oil are usually added. I love them, but I also know that for sweet tooth I might not be enough.
So, this time I have totally unhealthy dessert for you. Peanut butter muffins with chocolate! The are huge and I won’t lie, they are packed with bad calories. On the other hand is so mouthwatering and delicious, that it will be a shame not share it with you. And of you think I add agave nectar or whole wheat flour to make it more healthy, you are wrong!
If you are concern with your health after eating this muffins I can reassure you that eating even totally unhealthy muffin from time to time does’t make you diabetes or fat. The only problem with this muffins are the size. So better be prepared with empty stomachs.
Based on recipe from Big Vegan
Peanut butter muffins
12 huge muffins
2 cups (250g) all-purpose flour*
1 cup wholewheat flour (about 115g)
2 tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup agave nectar (240ml)**
1 cup vegan milk (240ml)***
½ cup canola oil (120ml)
½ cup peanut butter (about 100g)
2 tsp vanilla extract
2 tsp rice vinegar
2 cups chopped chocolate (about 300g)****
½ cup vegan butter (115g)
2½ cup icing sugar (250g)
½ cocoa powder(50g)
few drops vanilla extract
¼ cup vegan milk***
¾ cup chopped peanuts (85g)
* I recommend type 450
** if you like less sweet desserts, you can add less agave nectar, but you need to fill the rest of a glass with water o milk. If you do so, remember that the muffin might get a little bit more breakable. You can also substitute agave nectar with other liquid sweeteners but choose the one with not dominant taste
*** I recommend rice milk for this muffins
**** 60% dark one should be fine
1. Chop chocolate into small pieces. In a large bowl mix: flours (all-purpose and wholewheat), baking soda, baking powder and salt. In the another bowl blend agave nectar, milk, canola oil, peanut butter, vanilla and rice vinegar until smooth. Quickly add wet ingredients to the flour. Mix (using a large spoon) until all ingredients combine. Sir in chopped chocolate.
2. Preheat tho oven to 180C. Oil the muffin cups, you don’t need to oil them if you are using silicone ones. Portion the batter into the cups, filling them to the top. Bake for about 20 minutes, until toothpick inserted in the center of a muffin comes out with no batter on it (melted chocolate is fine). Let the muffins cool in the cups.
3. To make the frosting beat the vegan butter (using electric mixer) until creamy. Add the sugar, coca powder and vanilla. beat the mixture to the thick paste. Adding, 1 tbsp at a time, beat until the mixture is creamy.
4. Frost the cooled muffins with about 2½ tbsp frosting and sprinkle the tops with the peanuts. Store in a fridge. Remove from the fridge 20 minutes before serving.
1 muffin with frosting:
protein: 11 g; fat: 57 g; carbohydrates: 58 g, dietary fiber: 8g;
iron: 5,25 mg; calcium: 46 mg; zinc: 2 mg