Peanut Butter and Cacao Muffins

Healthy eating enthusiast Kirsty Gillmore ( a little morning bake-off in the week, so made these paleo peanut butter + cacao muffins. All RSF, GF + DF. If you love some baking action and have 30min you can spare, then these muffins are your answer!

(Paleo, refined sugar free, gluten free and dairy free)


Prep time: 20 mins // Baking time: 20 mins


Wet ingredients

Dry ingredients:




  1. Preheat oven to 230°C (450°F).
  2. Mix the wet ingredients in a large bowl. Once combined, whizz the mixture in a blender until it forms a silky lump-free batter.
  3. Pour back into the bowl and gradually fold in the dry ingredients.
  4. Distribute the batter in a muffin tray, filling 8 cups. Swirl in a blob of crunchy peanut butter onto the top of each batter cup and sprinkle on a few cacao nibs to decorate.
  5. Place in the oven and bake for 15-18 mins, or until the edges start to brown
  6. Enjoy your healthy treat!


Extra Tip from Kirsty:

“If two or more of the following symptoms sound familiar to you, it’s a good idea to cut out refined sugar as it could be the cause!

  • Gas / bloating / sluggishness after meals
  • Fuzzy head / foggy thinking
  • Headaches
  • Joint pain
  • Constipation
  • Fatigue
  • Irritability / anxiety
  • Skin problems eg. Eczema, acne, itchy hives

I used to suffer with most of the above symptoms, not having a clue what was causing them, until I suspected it was sugar after lots of research + trial/error! So I started a food diary to see if the symptoms had any correlations with my diet, as well as sleeping + other lifestyle habits…

Sure enough, I discovered that whenever I consumed sugar (usually refined – and in the form of a cheesecake or super sweet hot chocolate ), I’d land myself a headache or migraine the following day. I call this a SUGAR HANGOVER as it’s just as bad as an alcoholic one! It became an obvious pattern. This is how I also discovered my problems with gluten …so I totally recommend giving a food diary a go + see what interesting findings arise!


Our thanks to: Kirsty Gillmore,

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