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    Home » Recipes » Breakfast

    Gluten Free Peanut Butter Muffins

    Published: Mar 31, 2020 · Modified: Sep 9, 2022 by Christine · This post may contain affiliate links · 8 Comments

    Jump to Recipe Print Recipe

    Instead of a sugar filled treat, sink your teeth into these decadent gluten free peanut butter muffins! They’re bursting with delicious peanut butter flavor and make the perfect snack, bake sale or brunch menu item.

    gluten free peanut butter muffins halved to show inside

    Even though these are bite size muffins, they get a big thumbs up for taste! And unlike most peanut butter muffins, these are very low in sugar and dairy free too. They don’t sacrifice in the deliciousness department though. The muffin itself is tender with a great texture; the recipe is incredibly easy to make and they’re super easy to eat! And since they’re mini muffins, it cuts the bake time in half so they’re the ideal fast-fix treat.

    But wait, if these peanut butter muffins have very little sugar are they still sweet?

    gluten free peanut butter muffins showing a bite

    Even with no sugar added, these muffins are deliciously sweet all on their own. And here’s why… the peanut butter has sweetener added so even without the addition of sugar, the generous ½ cup of creamy peanut butter adds a nice kick of sweet. And then, combined with the honey, it’s the perfect balance of sweet.

    What kind of peanut butter is best in these muffins?

    I’m a big fan of natural peanut butter. I love the taste of true peanut butter without any salt, sugar or additives. BUT, in this recipe, natural is not the way to go. Unfortunately, the muffins turn out very dense with an ‘off’ texture.

    So reach for the Jif or Skippy and save the natural kind for sandwiches.

    Can I make these in a regular, 12 cup size muffin pan?

    gluten free peanut butter muffins sitting in a baking pan

    Yes absolutely. However, the recipe was developed for mini muffins so you’ll only get 6 regular size muffins (see the note below about doubling the recipe). And the baking time will double too – check them with a toothpick at 20 minutes.

    Can the recipe be doubled?

    It sure can! This recipe can easily be doubled to make a full set of regular size muffins or 24 mini muffins. Just make sure to mix the batter extra well since more batter means more opportunity for a bit of almond flour to hide and not mix entirely. These pumpkin muffins also double well. But something like this sandwich bread is a no-go for doubling.

    Can I make these egg free?

    Another yes! Try a chia egg or a flax egg. Find out about egg substitutes in baking here.

    How to make Gluten Free Peanut Butter Muffins

    The ingredients

    gluten free peanut butter muffins ingredients on a counter

    Good news – the ingredients list here is super short. So no need for a laundry list of items, just egg, peanut butter, honey, vanilla, almond flour and chocolate chips and you are set.

    Use a whisk to mix ingredients

    gluten free peanut butter muffins mixed in a glass bowl
    Stir together the egg, peanut butter, honey and vanilla
    gluten free peanut butter muffins mixed in the bowl
    Add the almond flour and baking soda

    A whisk is an essential item in this recipe. Mostly because of the nature of almond flour. It can sometimes clump, which makes it difficult to combine the ingredients thoroughly. (See the note above about doubling the ingredients.) But a whisk catches all those clumps and breaks them up so you get a nice evenly mixed batter.

    Stir in the chocolate chips

    gluten free peanut butter muffins batter in the bowl

    Because a punch of chocolate just enhances the flavor right? It’s just ½ cup of mini chips, but they sure do add a lot of flavor to these muffins. Not a chocolate fan? They could easily be omitted or even replaced with nuts.

    Portion and bake

    gluten free peanut butter muffins portioned in a pan

    When you think mini muffin pans, the name definitely leads to the mini size, but when you actually work with mini muffin pans, you really see how small they are!

    Here's a tip for filling them: Use a small serving spoon and small spatula. Just scoop the batter out and scrape it into the muffin cup. A cookie scoop would work great too.

    Store for later

    Storing these peanut butter muffins is easy. Just place any extras in a plastic bag and seal well. They’ll stay fresh at room temperature for up to 3 days. For longer storage, just double check that the bag is sealed and place it in the freezer.

    gluten free peanut butter muffins on a wire rack

    Recipe originally published 3/7/2014. Updated 3/31/2020 with pictures and better directions.

    gluten free peanut butter muffins stacked on top of each other

    Gluten Free Peanut Butter Muffins {Dairy Free}

    Instead of a sugar filled treat, sink your teeth into these decadent gluten free peanut butter muffins!
    4.67 from 3 votes
    Print Pin Rate
    Course: Appetizer, bread, Breakfast, Snack
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Total Time: 27 minutes
    Servings: 12 mini muffins
    Calories: 178kcal
    Author: Christine

    Ingredients

    • 1 large egg
    • ½ cup creamy peanut butter
    • 3 Tbsp. honey
    • 1 Tbsp. pure vanilla extract
    • 80 g. almond flour about ¾ cup
    • ¼ tsp. baking soda
    • ½ cup mini semi-sweet chocolate chips

    Instructions

    • Preheat the oven to 350 F. Spray 1 mini muffin pan with non-stick cooking spray.
    • In a medium bowl, add the egg, peanut butter, honey and vanilla extract. Mix with a whisk until fully combined.
    • Add the almond flour and baking soda to the liquid ingredients and mix until the batter is smooth.
    • Gently stir in the chocolate chips.
    • Use a spoon to portion the batter into the muffin pan, filling each cup up about ¾ of the way full.
    • Bake for 10 to 12 minutes, until the muffins are springy to the touch, and slightly golden.
    • When the muffins are baked, place the pans on a cooling rack for about 5 minutes to cool, and then remove them from the pan and place them on the rack to finish cooling.

    Notes

    • Use a whisk to mix the ingredients.
    • Since these are small, mini muffins, use a small spoon and spatula to portion the batter out.
    • The recipe can easily be doubled and can be adjusted for regular sized muffins. Just watch the baking time as it will need to increase.
     

    Nutrition

    Calories: 178kcal | Carbohydrates: 12g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 84mg | Potassium: 131mg | Fiber: 2g | Sugar: 8g | Vitamin A: 25IU | Calcium: 27mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @zest_for_baking or tag #zestforbaking!

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    • Simple Gluten Free Honey Muffins
    • Gluten Free Lemon Poppy Seed Muffins
    • Gluten Free Dairy Free Dinner Rolls
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    Comments

    1. Skipp

      March 31, 2020 at 2:29 pm

      I am searching recipes for breads that have minimum or even no carbs.
      Skipp

      Reply
      • Christine

        March 31, 2020 at 4:15 pm

        Hi Skipp,

        Sure thing, so for low carb, I have these crepes, https://zestforbaking.com/quick-easy-gluten-free-almond-flour-crepes, and then this bread is low too https://zestforbaking.com/gluten-free-pumpernickel-bread I'm sure I have others, but these were off the top of my head. I do have the nutrition facts at the bottom of my recipes.

        Hope that helps!

        ~Christine

        Reply
    2. chahinez

      March 18, 2021 at 7:38 pm

      5 stars
      I think I need to make these for my sister! She loves peanut butter and chocolate!

      Reply
      • Christine

        March 20, 2021 at 7:52 pm

        Yes! She'll love them!

        🙂 Christine

        Reply
    3. Kathy

      March 25, 2021 at 7:30 am

      Can you make these full sized muffins? What adjustments would be needed? Thank you!

      Reply
      • Christine

        March 25, 2021 at 5:40 pm

        Hi Kathy,

        Yes! The recipe will yield about 6 full size muffins - and check them at about 20 minutes of baking time. You may need to add a couple minutes.

        ~Christine

        Reply
    4. Terri

      December 29, 2021 at 3:11 pm

      Hi Christine, is the batter supposed to be more a dough? Tight and heavy? Not sure what I did wrong, my peanut butter is an all natural, could that be why? They tasted good, just heavy!

      Thanks!

      Regards
      Terri

      Reply
      • Christine

        December 30, 2021 at 1:47 pm

        Hi Terri,

        Thanks for asking - so the natural peanut butter is the culprit! It just doesn't result in as light a muffin as the non-natural peanut butter.

        I've experienced the same thing with cookies - hope that helps, but you are correct - it's the type of peanut butter!

        ~Christine

        Reply

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    Christine Brady.

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