Hi folks! We’re here with a brand new series of posts that we’ll drop occasionally… any guess? Well, the title kind of gives us away. XD But we’re going to occasionally drop a recipe named after a character! Keep in mind each recipe we use is one pulled from somewhere on the internet and tailored to meet our desires or needs! Such as:
- Diary-free alternatives
- Organic ingriedents
- Or Whole-Grains
You guys are more than welcome to drop favorite recipes for us to try out in the comments! We promise, this is still a book blog and the website of authors but we want to share our love of tasty treats with y’all too! Plus, it gives us an opportunity to stay true to our original tagline: Naturally Curious!
Somethings we promise with our recipes:
- Will be delicious
- Will have ingredients listed in the proper order
- We’ll share some quick tips that we’ve picked up from over 10 years in the kitchen alongside our mom (ran a bakery and then owned her own bakery for 2+ years when we were little)
- The steps will be quick and easy
So, who’s ready for Chocolate Peanut Butter Muffins?
Lucy Pevensie Dairy-Free Chocolate Peanut Butter Muffins
First Up, why are these Lucy Pevensie muffins? That’s a good question! Chocolate symbolizes love, comfort, and joy…peanut butter is often associated with nostalgia and childhood memories.
So, for us Lucy is a comfort character from a nostalgic classic who brings love, joy, and comfort to those around her! Plus, we’re 99.99% certain that Lucy would love these muffins. XD
Dry ingredients
- 2 ⅓ cups organic all-purpose flour
- 1 ¼ cups packed light/dark brown sugar
- ½ cup organic cocoa powder
- 3 teaspoons baking powder
- 1/2 tsp mineral salt
Wet ingredients
- 1 ¼ cups organic canned coconut milk, room temperature
- ¼ cup avocado oil
- ¼ cup smooth peanut butter
- 3 eggs
To decorate
- About 1 teaspoon of peanut butter per muffin
- Chopped chocolate, if desired. We make our own dairy-free chocolate (would you like that recipe?)
Instructions
- Preheat your oven to 350°F. Spray a standard muffin pan with avocado oil spray, or you can use muffin liners (don’t forget to spray those *wink*).
- Add all the dry ingredients to a large mixing bowl and mix until combined. Make a well in the middle of the dry mixture.
- Add the wet ingredients to the middle of the bowl. Use a spatula or whisk to roughly mix the wet ingredients. Then mix all the ingredients together.
- Scoop the batter into your muffin pan.
To decorate and bake the muffins:
- Dollop 1 teaspoon of peanut butter on each muffin and sprinkle a little chocolate on top of desired. Use a butter knife (or your finger…lol…) to swirl the peanut butter and chocolate into each muffin.
- Bake muffins in the oven for 25-28 minutes or until you can insert a toothpick in one muffin and it comes out mostly clean (a few crumbs are fine, just make sure there’s no wet batter on the toothpick).
- Allow the muffins to rest in the muffin pan for 10 minutes then enjoy the muffins warm or at room temperature!
- The muffins can be stored in an airtight container at room temperature for 2-3 days or in the fridge for 4-7 days.
What do you think? Do you like tasty treats? Or maybe baking in general? Any recipes you want to share with us?
Let us know in the comments!
Sisters Three Press 
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