This is a classic combination my way. Peanut butter and chocolate – unbelievably delicious desserts could come out of this match. And simple tasty cupcakes, too.
I know, peanut butter is high in calories. But it is also a very beneficial food when used in moderation. Peanut butter is a good source of protein, vitamins and minerals and gives you a lot of energy. Moreover, it contains healthy fats which are good for your heart and help reduce the levels of LDL cholesterol.
Besides, we use only 3 tablespoons here. Three tablespoons in 12 cupcakes – this is moderation, isn’t it? We still have the intense flavour of peanut butter but without eating too much of it.
Certainly, there will be coconut oil to replace dairy butter, less sugar and more natural honey, less flour and more linseed. That is to say maximum delight, minimal guilt.
Now, the recipe…
Ingredients for 12 cupcakes
- 100 g coconut oil, melted
- 3 tbsp. peanut butter, no added sugar (the Peanut Butter by Myprotein, for example)
- 1/3 cup brown sugar
- 3 tbsp. raw honey
- 2 eggs
- 3 tbsp. yoghurt
- 1/2 cup wholemeal flour
- 2/3 cup ground linseed
- 1 teaspoon baking powder
- 1 pinch of salt
- 1 ripe banana
- 50-60 g dark chocolate
The method is well-known: oil/butter and sugar first, then eggs, flour and so on. Yet, I’ll give you some directions in brief.
Preheat the oven to 180°C and grease the cupcake pan with some coconut oil.
Mix the coconut oil and peanut butter in a bowl. Add sugar and honey and stir. Yoghurt is next. Then, put the eggs into the mixture. Stir again. It’s time for the dry ingredients – wholemeal flour, ground linseed and baking powder. A pinch of salt is also a good idea. Mix it all until well-combined.
Finally, add one ripe mashed banana and stir carefully. Your mixture is ready in minutes. Quick and easy as usual.
Now, pour the batter into the cupcake pan using a spoon. We know the 2/3-full-cases rule but don’t worry about these cupcakes. They have too little flour so they are not likely to rise that much. This could be considered a drawback because they don’t look like the typical little mountains of pastry. They are rather even but please, don’t get misled by their non-posh appearance. They are amazingly yummy, I promise. 🙂
And the final touches – put two or three little pieces of dark chocolate in the centre of each cupcake. I prefer a chocolate bar and not chocolate chips, but this is up to you.
Bake for 20-25 minutes or until your cupcakes get spongy and brownish. Leave them to cool a bit and then, add one (or maybe two?) to your afternoon tea.