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Light Nut and Peanut Muffins

20 minutes
10 minutes
4 servings
These light and crunchy muffins are sweet and salty with the added peanuts. A hit with people who have restrictions as they are gluten and lactose free.


Muffin mix

  • 3/4 cup icing sugar
  • 1 1/2 cup walnuts
  • 3/4 cup salted peanuts
  • 1/2 cup dark chocolate chips

Ingredients to finish muffins

  • 1/2 cup butter
  • 2 egg whites
  • 4 egg whites


Preheat oven to 350oF
  • In a hot skillet with the icing sugar, cook the peanuts so as to coat them with a thin layer of caramel.  
  • Transfer to a baking sheet to cool them down.
  • Separate your egg yolks and whites, keep the yolks in the fridge and the whites at room temperature.
  • Grease the cooking molds with soy butter and then sprinkle with white sugar.  Gently shake them to remove excess sugar.
  • Combine the nuts, icing sugar and peanuts.  In a bowl, combine in this order:  the soft soy butter, the dried fruits and the icing sugar.  
  • Add 2 egg whites and combine with a spatula.
  • With your electric mixer, whip the egg whites (4) and the sugar until it is firm but does not form peaks.  
  • Incorporate the egg whites to the dried fruit mixture.  
  • Gently combine to reach a homogenous mixture.  
  • Fill the cooking molds to 2/3 their height and then transfer to the oven for 9-10 minutes.  
  • Wait at least 5 minutes after removing them from the oven before un-molding them.

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