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  • Maria Fernanda López

PHAT Fudge Muffins

It's been an incredible week! Do you get those moments when you take a break from the things you love to realize how much you really love what you do? Well, this happened with crossfit. I took a break because I needed to step back and do a lighter workout, my body was tired and I wasn't getting enough sleep.

The week off made me realized how much life brings to me! It boost my mood and my energy levels way up, plus I miss the community! Some of the things that i ddi during that break was plan a lot of recipes for you guys, this semester will be busy and I want to be prepared with delicious recipes to share here!

I don't want to take a break from cooking but some weeks I won't be able to cook because of all the craziness from the semester, so I'm soaking and cooking all the goods!

Today I'm sharing this delicious recipe using PHAT Fudge, if you haven't tried them yet... DO IT! They have been my fuel and life saver for a couple of semesters now. It's the perfect snack or fuel for:

- Students on the go

- Busy moms

- Hard working people

- People with busy schedules

- People who are into keto, paleo o the low carb approach

- Loves good snacks

I combined the yummies from these babies and put it into this delicious recipe that I'm happy to share, of course you can use a substitute for any nut butter but anyways I would HIGLY recommend trying them! They have an exquisite particular flavor since the ingredients include:

- Tahini

- Cacao

- Honey

- Coffee

- Stevia

And they have a delicious vegan version too!


Try more recipes!


PHAT Fudge Muffins (Paleo)

My María Fernanda López

Serves 12


- 2 Packets of PHAT Fudge (or 1/2 cup of any nut butter)

- 3 Tbsp go beef gelatin

- 1/2 cup of coconut flour

- 1/4 cup of almond flour

- 1/3 cup of monk fruit

- 1 tsp of baking soda

- 3/4 cup of water or almond milk


1. Preheat the oven at 350.

2. In a mixing bowl add the dry ingredients and mix.

3. Add the wet ingredients and mix until you get a nice consistency.

4. Divide into 12 muffin cups and bake for 20 minutes.

5. Let them cool and ENJOY!


Nutritional Facts (per serving)

Fat: 5.3g

Carbs: 5.2g

Fiber: 2.5g

Protein: 3.1g

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