Ingredients
Muffin Ingredients
Method
Preparation
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Preheat your oven to 180°C (350°F).
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For the muffins, in a mixing bowl, combine the almond flour, cocoa powder, baking powder, baking soda, and sweetener. Mix well.
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Add the eggs, peanut butter, and Greek yogurt to the dry ingredients. Whisk until the mixture is smooth.
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Gently fold in the chopped dark chocolate.
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Divide the batter into muffin molds. Add 1 teaspoon of peanut butter into the center of each muffin and swirl gently.
Baking Muffins
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Bake the muffins for 20 minutes.
Nut Bars Preparation
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Toast the mixed nuts in a dry pan until fragrant, then transfer them to a mixing bowl.
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Combine the toasted nuts with dried cranberries, shredded coconut, crunchy peanut butter, and vanilla extract.
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Melt the butter with sweetener. Mix it into the nut mixture until well combined.
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Press the mixture firmly into molds.
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Melt the dark chocolate with cream and drizzle it over the top.
Cooling
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Refrigerate for 2-3 hours or until firm. Once firm, cut the bars into pieces if needed.
Notes
These muffins and nut bars rely on the natural sweetness of nuts, fruits, and dark chocolate, making them a guilt-free indulgence. The almond flour adds a wonderful texture while keeping things gluten-free. Serve with coffee or tea for breakfast or as a snack.