Crunchy Peanut Butter Muffins (Low Carb)

Crunchy Peanut Butter Muffins

Peanut butter is one of my all time favourite ingredients for baking (and eating off a spoon!). So of course I just had to include a peanut butter muffin recipe in this book. These muffins are so so good. The peanut butter brings so much flavour and richness while the yoghurt keeps the texture moist and light.

makes: 6 muffins
takes: 30 minutes
150g (5oz) natural (Greek) yoghurt
200g (7oz) crunchy peanut butter
1 egg
1/4 teaspoon pure stevia powder*
1 teaspoon baking powder
1 teaspoon vanilla (optional)

1. Preheat oven to 180C (350F). Line 6 holes of a 1/2 cup muffin tray with papers.

2. Combine yoghurt, peanut butter, egg, stevia, baking powder and vanilla (if using) in a medium bowl

3. Spoon the mixture into your 6 prepared holes.

4. Bake for 20 – 25 minutes or until the muffins are golden brown and a skewer inserted in the middle comes out without any gooey cake attached.

5. Cool in the tin then serve with an extra dollop of peanut butter if you like.

Variations

*important note about stevia! – there are 4 types of stevia:
1. Pure Stevia Powder – looks like icing (powdered / confectioners) sugar. It’s expensive but a tiny amount goes a long long way. We’re talking 1/2 teaspoon to sweeten a whole cake. This is what I use.
2. Granular Stevia (like Natvia or Truvia) – looks like regular white sugar. It’s a blend of erythritol and stevia. Usually 1/4 teaspoon = 4-6 tablespoons granular stevia.
3. Fresh or Dried Stevia Leaves – from a real stevia plant! I haven’t baked with them but they will behave similar to the pure stevia powder. Just add to taste.
4. Liquid stevia. I haven’t used this. But add to taste.

granular stevia – replace pure powder with 4-6 tablespoons granular stevia.

no stevia – use your favourite sweetener… Honey, maple syrup, xylitol or white sugar! Just add and taste until you’re happy with the sweetness level.

sugar lovers – use 75g (3oz) sugar instead of the stevia. If you like things on the sweeter side add more. Brown sugar works really well with peanut butter.

dairy-free – coconut yoghurt or coconut cream instead of the yoghurt.

nut-free – replace peanut butter with sunbutter (and don’t forget to change the name!)

different flavourings – chunks of chocolate are a nice addition as are blueberries or raspberries (to give a PB&J vibe).

extra crunchy – toss in a handful of roasted peanuts.

no yoghurt – If I don’t have yoghurt I use whipping cream instead.

Shelf Life / Storage

Best on the day they’re made. Can be kept for 1-2 weeks in an airtight container in the fridge. Keeps for months in the freezer.