Peanut Butter Muffins (flour and sugar free)

Since taking on a primal based diet I’m not missing baked stuff half as much as I thought I would. But people visit, sometimes my daughters get bored of bacon and eggs for breakfast, and occasionally it’s nice to just stuff a bit of sweetly satisfying stodge in your mouth. That’s where these babies come into their own.

They aren’t strictly Primal but you can easily replace the peanut butter with a proper nut butter; I’m just going for full on cheap, mindless and convenient with this recipe. Followers of this blog will know this by now. I am rather childlike in my approach to food. Imagine a happily playing toddler who suddenly decides they need a biscuit. Do they accept, “no problem honey, let me just pop to the shop to buy the ingredients, then we can have a lovely afternoon mixing, rolling out, cooling and then arranging them nicely on a plate”? No. That toddler would let it’s angelic mouth hinge open, tip back it’s sweetly tousled head and let forth an unearthly wail designed to alert the most stretched emergency services to their tragic circumstance. I am that toddler.

Thanks to some nifty silicon muffin trays I can get by with less than five minutes food prep, but with a minimal amount of tweaking there’s no reason why you can’t slop the mixture directly into a cake tin for super-speedy PB blondes or brownies. Embrace your inner needy toddler. Make these right now. Eat them in twenty minutes…

Blend 300g peanut butter, 3 eggs, 2 tablespoons Truvia and half a teaspoon baking powder. Spoon into muffin tins and bake for 15 minutes at 180c. You can get fancy if you like and add 2 tablespoons cocoa, sprinkle with chia seeds or dollop with sugar-free jam but they are lovely as they are, warm, comforting and a bit squidgy inside.