Sunday, February 16, 2014

Daniel Fast Coconut Peanut Butter Sweet Potato Muffins - No Flour (DF, GF)

I decided to try a chocolate peanut butter muffin - that just sounds good to me !!!!  Chocolate, peanut butter and banana - what a GREAT combination !!! Plus it provides protein from the peanut butter, making it a good breakfast muffin !!  These just get better and better every day !!!

These are SOOOOOO good.  They have a crunch from the pecans.   There is only a slight taste of the peanut butter.  There is a DEFINITE coconut taste - which I LOVE !!! 

As with all Daniel Fast muffins, since you can not use leavening agents (baking powder or baking soda),  they do not rise like "regular" muffins - resulting in a denser muffin.  They are great for either breakfast or a snack.

My co-workers really liked these.  They thought the flavor was good - definite coconut flavor but not a strong peanut butter flavor.  One of my co-workers was just going to take one bite and save the rest for later....then she decided to take one more bite....then one more bite....she didn't have any left for later !!!!

This recipe was adapted from this recipe and this recipe

1 and 1/2 cups Quaker old fashioned oats
1/4 cup Hershey's Unsweetened Cocoa Powder
1 cup  Unsweetened Shredded Coconut  (I use Bob's Red Mill)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
1/8 tsp ground cardamom
1/2 cup pecans, chopped
1 tsp vanilla extract
3 medium very ripe bananas, mashed
1/2 cup cooked sweet potato, mashed
3/4 cup  date syrup
2/3 cup unsweetened applesauce
1/2 cup natural peanut butter (no sugar added), slightly melted so it mixes in the batter easily

Mix the vanilla, bananas, sweet potato, date syrup, applesauce, and peanut butter in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and bake at 350 degrees for about 20 minutes or until toothpick inserted in the center comes out clean.  

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin PanCasabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.

The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!

Estimated Nutritional Value per muffin based on 12 muffins:  Calories 242, Total Fat 15.1g, Cholesterol 0mg,  Sodium 10mg, Carbs 22.7g, Fiber 5.4g, Sugars 7.4g, Protein 6.6g

In the past, people did not understand God, and he ignored this.  But now, God tells all people in the world to change their hearts and lives.
Acts 17:30 (NCV)


  1. What a LOVELY picture you have there :-)

    1. THANKS Sandy !!!! Pictures are an area I'm trying to improve on for the blog !!!!! I'm SOOOOOOO glad you liked it !!!!!! THANKS !!!! - Denise


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