Peanuts Gone Wild Muffins







These triple-peanut muffins are intended for hard core peanut lovers. This recipe throws peanuts at you in every form, from every direction. You’ll beg for mercy.

Yields: 8-10 muffins


1 cup peanut flour
1 cup ground almonds
2 tablespoons soy flour (optional)
1 teaspoon baking soda
1 tablespoon ground flaxseed
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Sweetener equivalent to ½ cup sugar
1 cup natural peanut butter, softened
2 large eggs
¼ cup coconut milk
2 teaspoons vanilla extract

8 oz cream cheese or Neufchatel
1 teaspoon lemon juice
Sweetener equivalent to 1 teaspoon sugar
½ cup dry roasted peanuts

Preheat oven to 350º F. Grease muffin tin or insert muffin paper liners.

In large bowl, mix peanut flour, ground almonds, soy flour, baking soda, sweetener, and flaxseed.

Add eggs, coconut milk, peanut butter, and vanilla. Add more coconut milk, if necessary, tablespoon by tablespoon to obtain a consistency similar to dough.

Fill muffin tins/paper liners about 2/3 full. Place in oven for 25-30 minutes, or until toothpick withdraws dry. Cool at least 30 minutes.

In bowl, melt cream cheese in 30 second increments in microwave. When softened, mix in lemon juice and sweetener.

Put dry roasted peanuts into paper or plastic bag and go over with roller or can to fragment.

Spread cream cheese mix onto cooled muffins. Sprinkle peanut fragments over top.

Like This Post? Sign Up For Updates — It’s FREE!

Plus receive my latest collection of recipes, Wheatbelly Hearty Entrees!

Comments & Feedback...

  1. Alison

    Hi There Dr. Davis —

    I just came across your book/site because of your interview in McLeans. The recipes you post seem to include artificial sweetener — is that really good for us? I get the need to reduce carbohydrates, but should we be replacing sugar with sweetener? Or do you mean another form of sugar like agave nectar? I really don’t like aspartame and don’t believe we know everything about it yet. I’d love to know your thoughts on this.


    • Yes, as Alison points out, agave nectar is essentially metabolic poison; never use it.

      The only potential downside to the most benign sweeteners–liquid stevia, erythritol, rebiana, Truvia–is insulin triggering, thereby appetite stimulation. However, consumed in the context of food and not, for instance, as sugar-free soda, I believe it is not a substantial adverse health issue.

      I’ve chosen to focus the recipes on fun dishes that replace wheat-based dishes. I don’t mean to suggest that your entire diet should consist of wheat-free muffins and cookies. But this is the big tripping point for many people so, at least for the time being, you will be seeing more of these sorts of recipes. And they are fun to create and make!

        • Hi, Kathy–

          I’ve never used coconut sugar, but I understand it is a source of sucrose, which is glucose+fructose. Honey, likewise, is a source of fructose.

          It has become clearer and clearer that the really bad sweetener is anything containing fructose because of its capacity to distort metabolic responses.

  2. I would most definitely steer clear of Agave = the equivalent of high fructose corn syrup. In fact it has more fructose that HFCS! Stevia is a natural sweetener as is erythritol and xylitol.

    • I use Stevia, unfortunately it tastes *salty* to me when it’s been baked, so I make “cookies” primarily for the texture. They go pretty well with yogurt, though.

      I have minimal palate for most flavors but for some reason my tongue is REALLY sensitive to sweets. I can tell the difference between cane and beet sugar, for instance. Non-sugar sweeteners all taste wrong to me.

      I read an article a while back that seemed to indicate some people have the same situation I do–artificial sweeteners taste bitter to them, fruit doesn’t really taste sweet. There was a sort of general finding that this may encourage some people to OD on sugar. Which could mean anything, but oh well.

      • Interesting, Jennifer.

        The emerging world of the genetics basis of taste and smell will likely uncover the explanation for this. Not that you will be able to change your genetics, but knowing there is a clear-cut physical basis for a uncommon response can be reassuring that you’re not nuts!

    • PJ

      Quinny –
      Though you don’t explain what you mean by “too much fat”, the fact that you mention that nuts and seeds are “high in fat” leads me to believe that you may be fat phobic. Consuming “too much fat” is not the same as consuming too much sugar. If you do the research, you’ll find that there are many necessary metabolic functions that are only fulfilled by a high natural fat consumption. It is necessary for good health. On the other hand, there is no necessary metabolic need for carbs.
      I certainly wouldn’t even begin to worry about the amount of fat in nuts and seeds. Avoid all processed oils and fats (margarine, canola oil, etc.) and make peace with butter, avocado, animal fats and the fats in nuts and seeds.
      There is so much information out there about the need for plenty of healthy, natural fats that I’m sure that you’ll find it reassuring.

  3. Dennis

    Dr Davis.

    Love the book, and my wife and I are seeing great results.

    What are your thoughts on ezekiel bread – with sprouted grains?



    • Sorry, Dennis, that’s on my no-no list.

      The sprouting process simply does not change wheat sufficiently to convert it from incredibly bad to anything approaching good. It’s still pretty bad.

  4. Bill

    Just read WB. Been wheat free for about 6 months now.

    I make soda water with a Soda Stream. It puts carbon dioxide into water. Should I give that up? The book makes it sound that way.


    • Hi, Bill–

      Could you make it an occasional indulgence?

      I’m afraid that carbonation introduces a large dose of acidity that your body must neutralize. It’s like an issue only with habitual, repetitive consumption.

  5. From what I’ve read, paleo seems to be against legumes and thus peanuts. Do you happen to know anything about the reasoning for that? I’ve been including tree nuts in my diet, but staying strictly away from peanuts. It doesn’t bother me because I don’t really like peanuts anyway, I’m just curious. Information tends to be scattered around numerous websites and books I can’t afford to buy at the moment.

    • Hi, Jennnifer–

      Putting aside the allergy issue, it’s a lectin issue primarily, i.e., the class of glycoproteins that plants like legumes have for protection against fungi, molds, and other “predators.” Lots of plants have lectins; the question is which lectins are harmful.

      On this issue, wheat’s wheat germ agglutinin stands apart as a clear-cut cause of multiple disease states. Legumes and peanuts, likewise, have among the more persistent lectins. My skepticism is that the association with disease conditions is relatively weak, though there are occasional people who do indeed have perceptible effects.

      I also feel that we’ve got to choose our battles. Every food has good and bad about it. Red meats have advanced lipoxidation products; broccoli can contribute to blocking thyroid activity; yogurt exerts an insulinotrophic action, etc. We can’t eliminate every food that has some negative aspect, else we’d have nothing left.

      So it’s dietary triage we are working on. While I don’t think ad lib consumption beans is good, mostly due to carbohydrate content, I don’t think that the majority of us are harmed by modest consumption.

      • Patti Beverlin

        Thank you for that balanced reply. I have been starting to feel like there was NOTHING really healthy left to eat, and yet, quite a few of us humans make it to a pretty ripe old age…LOL! Getting rid of the food items with the greatest amount of negative impact makes sense. And believing our bodies can handle smaller amounts of other negative effects seems reasonable. Wheat is out, peanuts are in…in moderation of course….everything in moderation. :)

      • Sarah

        Im thinking dextrose/glucose as a sugar substitute as it doesn’t contain fructose which I’ve heard is the harmful part of the sugar molecule.
        Should we not use this instead of other sugar substitutes?

        • Ah, I see.

          Yes, glucose (dextrose) is the most benign of real sugars, as it does not provoke the disordered metabolism unique to fructose. However, it does indeed induce higher blood glucose in sufficient quantities (small), thereby triggering glycation, glucose-modification of proteins. So be careful not to fall into the trap that dietitians and the food industry have fallen into and/or use to their advantage: Just because something is better than something else, it doesn’t mean it’s good.

  6. Brad

    I fixed this last night and it is quite good. This was my first low carb/wheat free baking attempt. I was able to make 15 muffins using cupcake sheets (since that is what I had). They came out delicious. I did have to change the ingredients a little as I could not find peanut flour. Based on my estimate each of my muffins has about 6 to 7 total carbs. I did not estimate net carbs.

    • Hi, Brad–


      I am neither a cook nor chef nor gourmet. I just want good, healthy, wheat-free, limited-carbohydrate foods. And I want them easy to prepare.

      You won’t find any complicated, multi-step recipes here!

  7. Charlotte Plummer

    I am very discouraged. After reading about the WHEAT BELLY—I began NO WHEAT about 4 weeks ago. I am diabetic on insulin and over 60 years of age. I have been diabetic for about 30 years and absolutely cannot lose any weight. I eat only about 800-1000 calories daily, never going over 1000. I begin my day with two eggs (a little olive oil to avoid sticking). I have a piece of string cheese around 11:00 and eat a salad with a tbs of olive oil as dressing. This always includes a tomato and cucumber along with lettuce, arugula, etc. For dinner I usually have about 3 ounces of chicken along with cottage cheese and more vegetables (usually baked in the oven—squash, zuccini, brussel sprouts, etc.

    I admit I am never really hungry since giving up wheat and am very frustrated in not losing any weight. I must have a serious metabolic problem—————probably not helped with years of dieting (overwieght since age 9. BUT I am really motivated to take off at least 40 pounds next year.


    • Hi, Charlotte–

      There are metabolic factors that can muck up your ability to lose weight and thereby better control diabetes.

      First consideration: Thyroid. Many people who have been told their thyroid function is normal have substantially abnormal function. It requires someone truly looking for evidence of any level of thyroid dysfunction to find it. Sadly, the people least likely to help you are endocrinologists (who are, in my opinion, guilty as a group of mass misinformation and should be banned from practice) and conventional primary care docs. Be armed: Take a look at for better insights.

      Second: other derangements, such as leptin resistance and high cortisol. This is, of course, not the focus of this blog, but they can be very important factors in gaining control over weight.

      What you need is someone interested in your dilemma who will seek out and find the answers for you, which may require some time and testing.

      Good luck!

  8. advertising and *********** with Adwords. Anyway I?m adding this RSS to my e-mail and can look out for much more of your respective interesting content. Make sure you replace this once more very soon..