Peanut Butter Chocolate Chunk Muffins

Preheat oven to 350ºF and line a muffin tin with paper baking cups.

In a blender, pulse dry ingredients for a few seconds to make sure the flours are incorporated and sifted. Add the wet ingredients and blend, starting slow and increasing to high speed.

Stir in chocolate chunks, saving a few to press lightly into the top before baking. Sprinkle with sea salt.

Bake for 20–22 minutes, or until golden brown on top and a toothpick comes out clean. Cool before serving and refrigerate leftovers.

Note: The muffins will firm up the longer they sit, so I recommend reheating any leftovers before eating.