Ingredients
Scale
Base Batter
- 3/4 cup ground oat flour
- 3/4 cup white whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup coconut sugar
- 2 eggs, large
- 1 teaspoon vanilla extract
- 3 tablespoons honey
- 1/3 cup apple sauce
- 1 cup almond milk
- 1/4 cup coconut oil
For the Peanut Butter Layer
- 1 cup base batter*
- 2 tablespoons peanut butter powder
- 1 tablespoon peanut butter
For the Chocolate Layer
- The rest of the base layer (after 1 cup is taken out for the peanut butter layer)*
- 1/4 cup cocoa powder
- 1 tablespoon honey
For the Frosting
- 1 cup peanut flour
- 3/4 cup almond milk, unsweetened
- 2 tablespoons honey
Instructions
For the Base Batter
- First, preheat oven to 350ºF. Place all of the dry ingredients in a large bowl. Then in a separate bowl, mix together all wet ingredients, minus the coconut oil.
- Add the wet ingredients to the dry ingredients and mix until combined. Melt coconut oil and add to the batter. Mix.
For the Peanut Butter Layer
- Spoon out 1 cup of the base batter into a separate bowl. Then, add in peanut butter powder and peanut butter and mix until combined.
For the Chocolate Layer
- Using the rest of the batter, mix in 1/4 cup cocoa powder and 1 additional tablespoon of honey.
For the Peanut Butter Cup Muffins
- Spray a cupcake tin with nonstick cooking spray (I used coconut oil cooking spray). Then, spoon in 2 heaping tablespoons of the chocolate layer. Add 1 heaping tablespoon of the peanut butter layer on top of the chocolate.
- Bake at 350ºF for 20 minutes.
For the Peanut Flour Frosting
- Mix all ingredients together. If your frosting is too thin, add more peanut flour. If your frosting is too thick, add more almond milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 cupcake
- Calories: 199
- Sugar: 16
- Fat: 8
- Carbohydrates: 27
- Fiber: 3
- Protein: 8