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Gluten FreeLow Carb
A marbled peanut flour recipe that is delicious soft as well as healthy. Peanut flour is gluten free and low in carbs too. It’s great for baking and is a healthier alternative to flour.
The first batch of these muffins were tasty but doomed. As I was taking a plate of them outside for photographs I tripped on something. I held onto my camera as I crashed to the ground on my knees but the plate went flying to the ground. Somehow it stayed in one piece. Only a few muffins made it with the others suddenly had a gravel topping, along with my knees. I brushed off the topping and took the photos. For the first time ever uploading my photos I deleted them all from my camera. I’m still puzzled as other recipes on the camera made it to the laptop. Still, it prompted me to bake another batch.
I am glad of the mishaps as the second batch were wonderful and so much better. I’m still not sure how but they rose up so high. It’s the same recipe with the only difference is that I nearly burnt the butter as I was melting it! Plus the cocoa swirl looked so much better than the first batch.
The peanut flour is not strong in taste and to be honest you can’t really taste it but the flour itself is just wonderful to bake with. The Chief Taster declared it his favourite low carb flour and actually picked up a tub of the peanut flour to read about the carb content. I had better purchase a couple more tubs of this flour in anticipation of more muffin requests. He feasted on muffins that day. Only one made it to the next day for breakfast.
Peanut flour makes a great gluten free and low carb sponge. The muffins are light and moist. The cocoa swirl adds a delicious chocolate element with no actual chocolate involved. It is a heavier density than the peanut flour batter so does seem to separate when baking, giving the defined colour split.
I need to make third batch now to see whether they rise as high again. But no carrying a plate of them and my camera at the same time again.
More low carb muffins to try
Chocolate Orange Muffins
Strawberry Cheesecake Muffins
Mini Berry Muffins
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Marbled Peanut Flour Muffins
Angela Coleby
4 from 2 votes
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Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine American
Servings 8 Muffins
Calories 181 kcal
Ingredients
- ½ Cup Peanut flour
- 4 Eggs
- ½ Cup Erythritol (or other sugar substitute)
- ½ Cup Butter, unsalted Melted
- 2 tablespoons Cocoa Powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 Tablespoons Coconut milk
Instructions
Preheat the oven to 200C/400F degrees
Add the erythritol to the butter and stir well.
Add the eggs and combine thoroughly
Whisk in the peanut flour, baking powder and salt.
In a small bowl, spoon in about 4 tablespoons of the batter.
Add the cocoa powder and blend into a paste.
Add the coconut milk and blend until smooth.
Pour the peanut batter into a muffin tin lined with cases. Pour about ⅔ of the way up.
With a small spoon, drizzle the cocoa mixture into the muffin cases.
Using a knife, place it into the cupcake and gently swirl the cocoa mixture around.
Bake for 20 minutes until firm and golden.
Notes
Makes 8 muffins
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols. Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1muffinCalories: 181kcalCarbohydrates: 2.7gProtein: 5gFat: 16gFiber: 1.1g
The information shown is an estimate provided by an online nutrition calculator.
Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
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Reader Interactions
Comments
Amanda
Good flavor, but mine burnt badly. If I make these again I will definitely shorten the cooking time.
I also ended up with a very thin batter, (as did another commenter,) so I added 2 tbsp of coconut flour to thicken it up.
I wish I’d noticed that the recipe only made 8 muffins, I would have adjusted it to make a full dozen. I hated seeing that tray go into the oven partly empty!
They did rise nice and high just like your picture.
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Stefanie
Mine turned out to be completely liquidy and I was wondering why this happened since I went straight by your description and measurements. I couldn't find a reason until today when I was looking at one of your other recipes the swiss roll. The recipe here states 1/2 cup is 30g but the other recipe says 1/2 cup is 60g, now I know how I can make it better. I use grams instate of cups, it is more accurate, from now on I will use cups.
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Angela Coleby
Thanks for this, will check and correct the recipe. Probably my awful handwriting as I am making the recipe..never translates well and I could have a career in forging a doctor's note!
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Claudia
Hi. I cooked this yummy muffins today and they turned up delicious. I made a few substitutions though. Instead of 1/2 cup of butter I put 1/3 of a cup of coconut oil, instead of 4 eggs I put 3 eggs, two of them only the clear and the other one whole. I added a little vanilla and put in around a tablespoon or so of almond milk to the mixture to make It a bit more soft because like i said before I put only 1/3 of a cup of coconut oil instead of 1/2 cup of butter. Instead of coconut milk in the chocolate mixture I added almond milk. The texture is light and moist and the flavour is yummy. Thank you so much for your recipie, it is delicious. May God's grace be with you and your family always in Jesus' name.
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Tammy Shoemaker
Thank you for this, as I don't always have coconut milk on hand.
Reply
Linda
Hi Diva,
I made these last night. They were excellent! Looking forward to more peanut flour recipes.Reply
Angela Coleby
Fab! One should be coming out this week!
Reply
