Coconut Flour Peanut Butter Chocolate Chip Chia Seed Protein Muffins

OK so honestly - I was trying to make cookies - my husband requested full sugar chocolate chip cookies and I wanted some I could eat - so I gave the coconut flour cookie method a try. Obviously - it went very very wrong lol and they ended up as muffins. I was also using a peanut butter protein "shake" I had made for myself that was way to thick (seriously thick - not like solid PB, but close) and I didn't want to be wasteful and throw it away.

This was my very first time trying to replace regular flour with coconut flour. I'd read that 1 cup of regular flour is 1/3 or 1/4 cup of coconut flour and you needed more egg to bind it all together as well as more liquid because coconut flour tends to be much dryer than regular flour. So I decided to try and translate the choc chip cookie recipe I was making my hubby into one I could eat using the above info. I added one extra egg and figured my PB "shake" would be the extra liquid. I had also read not to be alarmed if the "dough" was a bit runny because the coconut flour would soak up all the moisture during the cooking process. Well, I found that to be somewhat true, but only after I ruined one cookie sheet full of "cookies" that became like a solid super thin sheet cake lol. And that is why I decided to turn them into muffins. I also added some chia seeds to help soak up some of the excess liquid as well as make them even healthier :-)

The muffins are perfect and the flavor is out of this world delicious! I am so happy I decided to make these! They taste sooo sinful but are actually pretty healthy. I haven't even let my husband try them for fear he'll eat them all - which he's been known to do when my healthy treats taste better than the full sugar ones lol.

The only thing I don't have an exact recipe amount for is the protein "shake" but I'll try my best. I started with the thought of a PB/Chocolate Protein Shake, but once I'd already started making it, I found out we were out of the SF Chocolate Syrup. Then I thought of a banana PB shake - only to find out we were out of bananas! So I started trying to improvise, which only thickened the shake until it was too thick to drink. I could have eaten it with a spoon, but that just didn't appeal to me.

Coconut Flour Peanut Butter Chocolate Chip Chia Seed Protein Muffins

Protein "shake":
2 heaping scoops of Natural Isopure Unflavored Protein Powder
8 oz Milk
2 giant Tbsp Creamy Peanut Butter
2 Tbsp Chocolate PB2

Muffin mix:
1 cup Butter, softened
1 cup Sugar Substitute
1 cup Brown Sugar Substitute
3 eggs
2 tsp Vanilla Extract
1 tsp Baking Soda
2 tsp Hot Water
1/2 tsp Salt
1 cup Coconut Flour
Protein "shake"
3 Tbsp Chia Seeds
2 cups Dark Chocolate Chips

Preheat oven to 350 degrees. Line muffin tins with cupcake/muffin paper liners.

Cream the butter and sugars together until smooth. Beat in eggs, one at a time. Stir in vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, protein "shake", chia seeds and chocolate chips. Spoon batter into cupcake/muffin liners until 3/4 full.

Bake mini muffin tins for aprox 15-20 minutes, regular muffin tins aprox 20-25 minutes. Muffins will be a darker brown but still spongy when pressed in the middle.

Let cool completely on wire baking rack - muffin papers will not peel away properly until fully cooled. Store in zip top bags or an airtight container to prevent muffins from drying out.

This recipe made 18 regular muffins and 12 mini muffins. It would have made more minis but I got impatient and filled them to the top (I only have one mini pan lol).

Like I said before - I am sooo very happy I made these. I cannot explain to you just how yummy these muffins are. Try them for yourself and you'll see!