Rich Bakery Style Chocolate Peanut Brownie Muffins

Have you ever gone to a bakery and gotten a muffin that was delicious, but so big and so rich you didn’t think you could finish it in one meal?

That’s exactly the happy 900 calorie muffin I created here! Moist on the inside with an incredibly light crumb, this is a breakfast that’s half-dessert, half-breakfast, and your new all around favorite sweet treat!

If you have a mini baking pan, or a regular muffin pan, you can still make this recipe! Just reduce the cooking time to 15-20 minutes and pull them when the tops are set!

One of my favorite things is how versatile this recipe is. Add 1/4 tsp of cayenne powder for a spicy kick, add a tbsp of espresso powder for a richer coffee chocolate taste, or omit the peanut butter swirl entirely and add in 1/3 cup chocolate chips, chopped nuts, or both! As I always say, get creative and make it your own!


-2/3 cup cocoa powder
-6 tbsp coconut flour
-2 tsp baking powder
-1/2 tsp salt
-1/2 cup sugar / granulated sugar substitute
-1 cup extra virgin olive oil
-6 large eggs
-1 tsp vanilla extract
-3/4 cup water or heavy cream
-1/4 cup runny peanut butter / nut butter of choice


1. Grease the wells of a muffin pan thoroughly and preheat your oven to 350F.

2. Sift together your coconut flour, cocoa powder, salt, baking powder, and sugar.

3. Pour in the cup of olive oil, crack in six eggs, and add the tsp of vanilla. Mix to combine.

4. Pour in the room temperature water or cream slowly, stirring to make sure there are no more flour chunks or streaks of egg remaining, but be careful not to overmix!

5. Fill the muffin pans 3/4 of the way full. Put a spoonful of peanut butter on top and use a toothpick or butter knife to swirl into the batter. Repeat for each muffin well.

6. Bake for 30-35 minutes or until the tops are set. This recipe should make 4-6 giant muffins depending on how big your muffin wells are. If you are using a mini muffin or regular muffin pan, reduce baking time to 15-20 minutes or until set.

7. Let cool at least 20 minutes before trying to remove. Coconut flour can be a bit crumbly when fresh out of the oven, so be gentle!


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