Mel Christensen

Mel Christensen

Top Posts & Pages

Chocolate Chunk Peanut Butter Protein Muffins *Gluten Free, Dairy Free, Sugar Free


Chocolate Chunk Peanut Butter Protein Muffins

*Gluten Free, Dairy Free, Sugar Free



  • 30g (1/4 cup) coconut flour
  • 45g  (1/3 cup) almond meal
  • 90g (4 scoops) protein powder (For this dairy-free use a  plant-based protein powder but use whichever you like, avoiding those with artificial sweeteners and other additives.)
  • 15g (1 tbsp.) mesquite powder (optional)
  • 30g 1/3 cup) good quality cocoa powder
  • 1 tsp. baking powder
  • ½  tsp. baking soda
  • 50-80g  (1/3 – ½ cup)  Natvia (or your sweetener of  choice – quantity will depend on your sweet tooth as well as whether or not you are using a sweetened protein powder)
  • 2 free-range eggs
  • 1 tsp pure vanilla essence
  • 250ml (1 cup) coconut milk (or almond milk for a lower calorie count)
  • 50-100ml of water (depending on dryness of protein powder used)
  • 120g (½ cup)unsweetened applesauce or cooked and mashed  apple/pear
  • 50g  (2 heaped tbsp.) 100% natural peanut butter (smooth or crunchy – up to you), stirred until smooth.
  • 45g sugar-free dark chocolate chopped into large chunks (I used a bar of Well Naturally stevia-sweetened dark chocolate -available at most Coles & Woolworths supermarkets)



  1. Pre-Heat oven to 200C
  2. If using a TM Place almonds in TM and grind to meal 5 sec / Speed 7.
  3. Mix the coconut & almond flours, protein powder, cocoa, mesquite, baking powder, baking soda and sweetener in a bowl.  Mix well to combine and remove any lumps. (TM – 40 sec / speed 6.)
  4. In a small jug, whisk the eggs. Add the coconut milk, vanilla, pears and peanut butter.  Mix well and pour over the dry ingredients.
  5. Combine well using a wooden spoon or in a food processor on a medium low speed, taking care not to over mix. (TM -10 sec / speed 5.) The mix will be thick, but not dry.  – You want a thick batter that can be scooped into muffin pans rather than poured but not so dry that it’s crumbly.  Fold in the chocolate chunks by hand.
  6. Line a regular sized muffin tin with papers spray with oil to prevent sticking. Or leave unlined if you are using silicone muffin cups.  Scoop even amounts of muffin mix into each muffin cup.   (TIP: Using an ice cream scoop to portion out the mix can also help even out the size of your muffins).
  7. Cook for 20-25 minutes depending on your oven.
  8. When cooled, top with a dollop of Peanut Butter Topping (*see recipe below), and decorate with some lightly toasted shredded coconut – I toast mine in a small non-stick fry pan – no oil required.


Makes 10 -12


Peanut Butter Topping:


  1. Place peanut butter and coconut spread in a tall jug and soften slightly in microwave (or you can do this in a small saucepan over gentle heat and then pour contents into jug.  Add the other ingredients and blend using a stick mixer until combined. (TM – 10 sec / Speed 4) Do do over mix or your topping will split and be ruined!  If you don’t have a stick mixer you can just stir all ingredients over a saucepan and whisk until smooth.
  2. Refrigerate for about 30 minutes to thicken then stir well with a fork to get it to a smooth, thick and even consistency. Dollop a heaped teaspoon of icing onto each muffin and finish with a sprinkling of shredded coconut or your garnish of choice.
  3. Enjoy!!

* If you can’t get your hands on Coconut Sweet Spread simply double the amount of peanut butter and add a tbsp. of coconut oil