Printable Gluten-Free Peanut Butter Chocolate Chip Muffins Recipe Card
Instead of a sugar-filled treat, sink your teeth into these simple and satisfying gluten-free and dairy-free peanut butter chocolate chip muffins!
Servings: 12 mini muffins
Ingredients
- 1 large egg
- ½ cup creamy peanut butter
- 3 tbsp honey
- 1 tbsp pure vanilla extract
- 80 grams almond flour, about ¾ cup
- ¼ tsp baking soda
- ½ cup mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Spray a 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.
- Let the batter rest for 5-10 minutes.
- Use a spoon to portion the batter into the muffin pan, filling each cup about ¾ of the way full.
- Bake for 10-12 minutes, until the muffins are set in the center and spring back when touched.
- Let the muffins cool in the pan for 5-10 minutes before removing them to finish cooling on a wire rack.
Notes
- Use a whisk to mix the ingredients.
- The recipe can easily be doubled and can be adjusted for regular-sized muffins (one batch of this recipe will make about 6 regular-sized muffins). Just watch the baking time as it will need to increase to about 18-20 minutes.
