Choc Chip PB Muffin Ghosts

RatingDifficultyIntermediate
Prep Time30 minsCook Time25 minsTotal Time55 mins
For the muffins:
 2 cups wholemeal spelt flour
 ½ cup coconut sugar
 1 tbsp baking powder
 ½ tsp ground cinnamon
 ¾ cup Mayver’s smooth peanut butter
 2 free-range eggs
 100 g butter, melted
 1 ½ cups coconut milk
 100 g dark chocolate, roughly chopped into small chunks
For the icing:
 2 cans coconut cream, chilled in the fridge overnight
 3 tsp stevia, adjusted to your liking
 1 tsp vanilla extract
 20 mini dark chocolate chips
1

Preheat the oven to 180 °C, on a fan forced setting.

2

Grease 10 holes of a muffin tray and set aside.

3

Combine the flour, coconut sugar, baking powder and cinnamon in a bowl.

4

Next, add the peanut butter, eggs, melted butter and coconut milk to the bowl and stir well to combine.

5

Stir through the chocolate chips and divide the muffin mixture amongst the muffin tray.

6

Place the muffins in the oven to cook for 25 minutes, until a toothpick comes out dry.

7

After this time, remove the muffins from the oven and allow to sit for 5 minutes.

8

Transfer the muffins to a cooling rack.

9

Remove the coconut cream from the fridge. Do not shake or mix the can.

10

Scoop out all of the solid coconut cream and place it in a bowl. Avoid the liquid, leaving that in the can.

11

Add the stevia and vanilla to the bowl and use a hand mixer to whip the cream, until creamy and smooth.

12

Place the coconut cream icing in a piping bag with a round attachment. Pipe the mixture onto each muffin.

13

Once the muffins have been iced, make the eyes by adding 2 mini chocolate chips to each.

TweetSaveShareShareBigOven

Ingredients

For the muffins:
 2 cups wholemeal spelt flour
 ½ cup coconut sugar
 1 tbsp baking powder
 ½ tsp ground cinnamon
 ¾ cup Mayver’s smooth peanut butter
 2 free-range eggs
 100 g butter, melted
 1 ½ cups coconut milk
 100 g dark chocolate, roughly chopped into small chunks
For the icing:
 2 cans coconut cream, chilled in the fridge overnight
 3 tsp stevia, adjusted to your liking
 1 tsp vanilla extract
 20 mini dark chocolate chips

Directions

1

Preheat the oven to 180 °C, on a fan forced setting.

2

Grease 10 holes of a muffin tray and set aside.

3

Combine the flour, coconut sugar, baking powder and cinnamon in a bowl.

4

Next, add the peanut butter, eggs, melted butter and coconut milk to the bowl and stir well to combine.

5

Stir through the chocolate chips and divide the muffin mixture amongst the muffin tray.

6

Place the muffins in the oven to cook for 25 minutes, until a toothpick comes out dry.

7

After this time, remove the muffins from the oven and allow to sit for 5 minutes.

8

Transfer the muffins to a cooling rack.

9

Remove the coconut cream from the fridge. Do not shake or mix the can.

10

Scoop out all of the solid coconut cream and place it in a bowl. Avoid the liquid, leaving that in the can.

11

Add the stevia and vanilla to the bowl and use a hand mixer to whip the cream, until creamy and smooth.

12

Place the coconut cream icing in a piping bag with a round attachment. Pipe the mixture onto each muffin.

13

Once the muffins have been iced, make the eyes by adding 2 mini chocolate chips to each.

Choc Chip PB Muffin Ghosts
Copy link
Powered by Social Snap