Preheat the oven

• Preheat the oven to 180 °C and line a muffin pan with paper cases.

Make the blondie batter

• Whisk the eggs with the coconut sugar until pale and slightly fluffy.
• Stir in the peanut butter and vanilla drops.
• Add the oat flour and baking powder and mix until just combined.

Fill the cups

• Divide the batter between the muffin cups.
• Press the chopped dark chocolate into the centre of each cup.

Bake

• Bake until the edges are set and the centre is still soft; extend the time if you prefer them firmer.

Serve warm

• Let them cool for a couple of minutes, then eat them warm straight from the oven.