Gluten Free Peanut Butter Muffins {Dairy Free}
Instead of a sugar filled treat, sink your teeth into these decadent gluten free peanut butter muffins!
Servings: 12 mini muffins
Calories: 178kcal
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.
