Gluten Free Peanut Butter Muffins

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.

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?

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?

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

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

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

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

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.

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

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

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Also check out these delicious gluten free recipes:

• Gluten Free Strawberry Shortcakes
• Best Gluten Free Cinnamon Rolls
• Simple Gluten Free Honey Muffins
• Gluten Free Lemon Poppy Seed Muffins
• Gluten Free Dairy Free Dinner Rolls
• Gluten Free Sourdough Bread Rolls