Chocolate Chip Muffins with Peanut Butter Icing


Prep Time
15 minutes

Cooking Time
25 minutes

Total Time
40 minutes



– 1 1/4 cups buckwheat flour
– 4 eggs, separated
– 4 Tbsp coconut sugar
– 50 g coconut oil, melted
– pinch of salt
– 2.5 Tbsp cacao powder
– 1 tsp baking powder
– 1 tsp bicarbonate of soda
– 5 ml vanilla essence
– 50 ml dark chocolate, chopped

– 1 x 400g tin of chickpeas
– 100 ml water
– 20 – 30 ml honey/ coconut sugar
– 4 Tbsp peanut butter
– dark chocolate, roughly chopped (optional)


1. Preheat the oven to 200° C and grease a muffin pan.
2. Combine the yolks, coconut butter, 3 T of coconut sugar and salt, mix until it becomes lighter in colour.
3. Add the buckwheat flour, bicarb, baking powder and vanilla essence to the yolk mixture.
4. Using a clean bowl and clean whisk, whisk the egg white and 1 T of coconut sugar until soft peaks are formed.
5. Add the egg whites to the batter in 1/3 with a large metal spoon.
6. If the mixture is very stiff then add a little liquid, either soy milk or water, until a smooth and thick batter is formed. lastly add the chocolate chips.
7. Spoon the mixture into the muffin pan, place in the over, lower the temperature to 180° C and bake for  15 – 20 minutes.
8. While the muffins are baking, place all the icing ingredients into a nutribullet of blender and blend until smooth.