Peanut Butter Chocolate Muffin Bites! Gluten Free and Dairy Free!
I have mentioned in a previous post that breakfast time is always hectic in our house. Children running around, husband rushing out the door, dogs barking, it is like a mad house. I strive to make easy breakfast food that is also easy to eat on the go and these Peanut Butter Chocolate Muffin Bites are just that. Plus, they are gluten free and dairy free, so everyone is happy in house! Just a heads up, I did use my awesome cake pop maker to make them (which I LOVE), but you can use a mini muffin tin or even a cupcake tin. I have included the directions for all three! Drizzle some chocolate syrup over the top and it even makes for a great healthy dessert!
| Prep Time | 5 minutes |
| Cook Time | 4 minutes |
| Servings |
Cake Pops
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Ingredients
- 1/2 Cup Coconut Oil
- 1/2 Cup Honey
- 1/2 Cup Cup Cocoa Powder
- 3/4 Cup Peanut Butter Crunchy or Smooth, your choice
- 4 eggs
- 1/2 tsp Baking Soda
- Chocolate Chips optional
Ingredients
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Instructions
- In a large bowl combine all ingredients until well incorporated.
- Cake Pop Maker:
- Fill the cake pop maker and bake for 4 minutes or until a toothpick inserted into the center comes out clean.
- Mini Muffin Tin:
- Preheat oven to 350 degrees.
- Grease or line muffin tin and fill halfway, bake for 8-10 minutes or until a toothpick inserted into the center comes out clean.
- Cupcake Tin:
- Preheat oven to 350 degrees.
- Grease or line Cupcake tin and fill halfway, bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
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