Ingredients

The following ingredients have 20 Servings
  • 1 c. whole wheat flour
  • 1 c. cake flour
  • 1/8 c. ground flaxseeds
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 large egg
  • 1/2 c. plain yogurt
  • 1/3 c. coconut palm sugar*
  • 1/2 c. coconut oil
  • 1/2 c. fresh raw peanut butter
  • 2/3 c. milk
  • 3/4 c. carob chips*

Instruction

  • Preheat oven to 350 degrees F. Spray tin with non-stick cooking spray or line muffin tins with silicone, foil, or paper liners and set aside.
  • In a small bowl, whisk together both flours, baking soda, baking powder and salt; set aside.
  • In a large bowl, whisk together egg, yogurt and sugar until smooth. Slowly add coconut oil, peanut butter, and milk whisking constantly until creamy.
  • Add dry ingredients and carob chips, mixing until just combined with a large spoon or spatula. Be careful not to over mix.
  • Using an ice cream, cookie scoop, or large spoon, fill muffin liners 3/4 of the way full. Bake for 15-18 minutes (or until a toothpick comes out clean). Remove and let cool.