Gluten Free Dairy Free Chocolate Peanut Butter Muffins

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a saucepan over medium heat, melt the coconut oil and honey together.
2. Whisk in cocoa powder and peanut butter until smooth.
3. Remove from heat and let cool slightly.
4. Add eggs slowly and baking soda and mix gently.
5. Pour into greased muffin tins.
6. Bake at 350 degrees for 18-22 minutes or until done, tested with a toothpick coming out clean from center.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a saucepan over medium heat, melt the coconut oil and honey together.
2. Whisk in cocoa powder and peanut butter until smooth.
3. Remove from heat and let cool slightly.
4. Add eggs slowly and baking soda and mix gently.
5. Pour into greased muffin tins.
6. Bake at 350 degrees for 18-22 minutes or until done, tested with a toothpick coming out clean from center.
7. Let cool.
8. Place in gallon size freezer bag. Remove as much air as possible, label and seal.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: Countertop
2. Serve at room temperature or heat for a few seconds in the microwave.