Peanut Brittle Easter Muffins

These Peanut Brittle Easter Muffins are not only delicious but also low-carb, gluten-free, and packed with protein. We’ve used Whey Protein by Feel Good Protein in Peanut Brittle to give them a fantastic taste and added chocolate chips for extra yumminess. Decorated with cute bunnies, these muffins are the perfect guilt-free sweet treat for your Easter celebrations!

Muffin Ingredients

2 scoops Whey Protein by Feel Good Protein (Peanut Brittle)
1 cup almond flour
2 tbsp coconut flour
1 tsp baking powder
¼ tsp bicarb soda
Pinch of salt
2 tbsp granulated stevia or monk fruit sweetener (adjust to taste)
2 large eggs
¼ cup Greek yoghurt (unsweetened)
¼ cup milk (of choice)
2 tbsp peanut butter (smooth, no added sugar)
1 tsp vanilla extract
¼ cup Noshu white choc chips

Cheesecake Icing Ingredients

2 scoops Whey Protein by Feel Good Protein (Peanut Brittle)
250g light cream cheese
2 tbsp Truvia Icing Mixture

Method

Preheat oven to 170°C and line a 6-hole muffin tray with paper cases or lightly spray with olive oil.
In a bowl, combine almond flour, coconut flour, whey protein, baking powder, bicarb soda, salt and sweetener. Mix until well combined.
In a separate bowl, whisk together eggs, yoghurt, almond milk, peanut butter and vanilla extract until smooth.
Fold the wet ingredients into the dry ingredients using a spatula. Stir until just combined. Be careful not to overmix. If the batter seems too thick, add a splash more milk.
Gently fold in the choc chips, keeping a few aside to press on top before baking.
Spoon the batter evenly into the prepared muffin tray. Top each one with a couple of choc chips.
Bake for 18 minutes or until a toothpick comes out clean and tops are lightly golden.
Cool in the tray for 5 mins, then transfer to a wire rack to cool completely.

*Optional Step – mix the icing ingredients and pipe onto the cupcakes. Enjoy your Peanut Brittle Easter Muffins!