You may wonder why so many of my recipes involve peanut butter. The answer is that I can’t eat chocolate. I started giving me headaches a few years ago so I cut it out, along with other things like bananas and red grapes and aged cheeses (I highly recommend the book Heal Your Headache if you suffer from frequent ones too). Without chocolate, peanut butter has become a regular flavoring for me. Sometimes pumpkin is nice too. It is actually fairly hard to be on the Trim Healthy Mama way of eating without chocolate. So many of their recipes call for it.
This is actually a pretty easy variant of the basic muffin in a mug and revolves around a very simple idea: use peanut butter in place of the oil. Here is how I made it:
Peanut Butter Muffin in a Mug
1 tbsp natural peanut butter
1 tbsp coconut flour
1 tbsp blanched almond flour or oat fiber (the former make a more tasty muffin; the latter is good if you . . . ahem . . need more fiber)
2 tbsp water
1 tbsp xylitol or truvia
1/2 tsp baking powder
1 tsp vanilla
Combine all ingredients in a microwave safe bowl. Stir, stir, stir till it is well mixed. Microwave on high for 2 minutes (I know most of these recipes say 1 minute but mine always take 2).
And here is the finished product: