Ingredients
Scale
- ¼ cup buckwheat flour
- ½ cup cocoa powder
- ¼ cup coconut palm sugar
- ½ teaspoon baking powder
- ½ cup almond milk, unsweetened
- 1 egg, large
- 1 egg white, large
- 2 tablespoons coconut oil
- ¼ cup maple syrup
- ½ teaspoon vanilla
- ½ cup dark chocolate chips, melted
- 2 tablespoons peanut butter, melted
Instructions
- First, preheat oven to 350ºF. Then spray a muffin tin with coconut oil cooking spray and set aside.
- Next, in a microwave safe dish, melt dark chocolate chips. Then, in a large bowl, mix together wet ingredients, incorporating the melted dark chocolate last.
- Add in dry ingredients and mix until smooth.
- Using a tablespoon cookie dough scooper, scoop 2 tablespoons of batter into each muffin tin, filling it just under half the way full.
- Next, melt 3 tablespoons of peanut butter until drippy. Using a spoon swirl on about ½ teaspoon of melted peanut butter on top of each brownie.
- Bake at 350ºF for about 22-24 minutes.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
Nutrition
- Calories: 102
- Sugar: 9g
- Fat: 6g
- Carbohydrates: 12g
- Protein: 2g