Hi, friends! I feel as though it’s been a minute since I’ve posted here. When I started this blog, I thought that I would have time to post every. single. day. I have since been humbled by the amount of time and energy that goes into creating, testing, and photographing recipes while also working a full time job and marathon training! I’m not complaining or making excuses, just saying that I have a newfound appreciation for all those who juggle many life things at once!
We tend to put an unnecessary amount of pressure on ourselves, don’t we? I have been working on putting things into perspective this week, doing as well as I can with what I have and not allowing myself to fall into the cycle of perfectionism. Is my blog professional-looking? Not really. Am I as talented at food photography as other bloggers? No. Not yet. But I am making do with the platform that I can currently afford and the camera that I have (my old iPhone 5! + Lightroom editing). We all start somewhere! One of the quotes that I live by is from Tony Horton in P90X, a popular BeachBody home workout program that I’m sure many of you have heard of and completed: “Rome wasn’t built in a day, and neither was your body.” The same can be said for many things. Blogs. Relationships. Healthy habits. All good things take time. Remember that. Be persistent, and don’t get down on yourself for not being where you want to be at this moment. Where you are today is exactly where you need to be.
Okay, now that I’ve basically written the intro to a self-help book, on to the fun!
This week, taking cues from what I was craving, I felt inspired to create a recipe based on my favourite dessert: chocolate peanut butter cups. I have never outgrown my love for the chocolate peanut butter combo (who has?!), but I didn’t want to post yet another recipe for the ubiquitous chocolate pb cups. Instead, I created muffins! They’re stable at room temperature and are decidedly more satisfying than their plain chocolate and pb counterparts, thanks to their wholesome ingredients: oats, spelt flour, coconut oil, applesauce, maple syrup, and more!
These muffins are dense, chocolatey, and not too sweet! If you would like to turn them into sweeter muffins, you can definitely add a glaze on top using a combination of equal parts peanut butter, coconut oil, and maple syrup! I’m drooling just thinking about it.
I enjoy these as an afternoon snack with an iced coffee! But I can imagine that they would also make a delicious breakfast with a side of fruit and yogurt. Cheers to nutrient-dense, energizing, delicious treats, friends!
If you make these muffins, let me know! Leave a comment below, and post a photo of your creations on Instagram with #holisticallie and @holisticallie!
Happy weekend baking! <3
Peanut Butter Cup Muffins
Cusine: Vegan, Plant-based
Time: 15 minutes prep + 25 minutes baking
- 1 cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- 1 flax egg (1 1/2 tbsp ground flax + 3 tbsp water)
- 1/4 cup coconut oil, melted
- 1/2 cup organic brown sugar
- 1/4 cup pure maple syrup
- 1/4 cup applesauce
- 1/2 tbsp pure vanilla extract
- 1 cup whole spelt flour
- 1/2 cup all-purpose flour
- 2/3 cup cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp sea salt or pink Himalayan salt
- 1/2 cup rolled oats
- 1/2 cup semisweet chocolate chips or chopped dark chocolate (optional)
- 1/2 cup peanut butter
- 1/4 cup peanut butter
- 1/4 cup virgin coconut oil
- 1/4 cup pure maple syrup
- Pinch of fine sea salt or pink Himalayan salt
- Preheat the oven to 350 F and line a standard muffin pan with 12 (unbleached) paper liners.
- Combine almond milk and apple cider vinegar in a large bowl. Set aside to ‘curdle’ for about five minutes (you are making vegan ‘buttermilk!’).
- Add the flax egg, coconut oil, brown sugar, maple syrup, applesauce, and vanilla to the almond milk/apple cider vinegar mixture and whisk to combine.
- In a separate bowl, whisk together the flours, baking soda and powder, cocoa powder, and rolled oats.
- Add dry ingredients to wet and whisk until just combined. Fold in the chocolate, if using.
- Add 2 tbsp of batter into each prepared muffin cup. Top with 2 teaspoons of peanut butter. Top each with 2 tbsp more of the batter.
- Bake for 22-25 minutes, or until a toothpick inserted into the centre comes out almost clean, with the exception of some peanut butter that should remain gooey at the centre.
- Allow muffins to cool on a wire rack for at least 30 minutes before enjoying or glazing.
- To make the glaze, combine all ingredients in a small saucepan over low heat until coconut oil melts. Remove from heat. Place muffins on a flat surface and drizzle the glaze over them.
- These muffins actually will firm up more the longer you allow them to sit and become tastier after a day.
- Muffins will keep in an airtight container at room temperature for four days or in the freezer for up to a month.