Welcome to my kitchen! As a nutritionist and food blogger, I’m thrilled to share with you my recipe for gluten-free chocolate peanut butter muffins. These little treats are sure to satisfy your sweet tooth while also providing a host of healthy benefits.
I’ve carefully crafted this recipe using only the best ingredients, such as almond flour and coconut oil, for a flourless and dairy-free muffin experience. Plus, with the addition of protein-rich peanut butter and fiber-packed bananas, these muffins make for a guilt-free indulgence.
Whether you’re new to gluten-free baking or simply looking for a tasty new treat to try, I guarantee that these chocolate peanut butter muffins will not disappoint. So preheat your oven and let’s get started – it’s time to bake up some deliciousness!
Why You’ll Love This Recipe
Are you a fan of indulging in tasty treats, but hesitant to consume them due to the gluten and dairy ingredients? Look no further than these Gluten-Free Chocolate Peanut Butter Muffins. Trust me, they’re worth every bite.
Not only are these muffins gluten-free and dairy-free, but they also provide a healthy alternative to your typical sugar-filled desserts. These muffins are loaded with protein and nutrient-rich ingredients like almond butter and cocoa powder, making them both satisfying and guilt-free.
But let’s talk about the flavor – imagine biting into a moist, chocolatey muffin with a delightful peanut butter surprise in every bite. Sounds irresistible, right? And guess what, you can even customize the recipe and substitute peanut butter for almond butter, or add in some ripe bananas for a decadent twist.
These muffins aren’t just delectable, they’re remarkably easy to make. With simple steps like mixing the dry ingredients together before adding in the wet ones or folding in chocolate chips at the end, they become simple enough for even novice bakers to get on board.
Bottom line is that these Gluten-Free Chocolate Peanut Butter Muffins will become your new go-to treat. Trust me when I say that once you’ve tried them out, you’ll be coming back for more!
Gluten-Free Flour Blend:
– 2 cups of gluten-free flour blend
– 2 teaspoons of baking powder
– 1/2 teaspoon of baking soda
– 1/2 cup of granulated sugar or sugar substitute
Peanut Butter and Almond Butter:
– 1/2 cup of creamy peanut butter
– 1/2 cup of almond butter
– 2 large eggs
– 1 egg white
Bananas, Vanilla and Maple Syrup:
– 3 ripe bananas, mashed
– 1 tablespoon of vanilla extract
– 1/4 cup of maple syrup or honey
Cocoa Powder and Chocolate Chips:
– 2/3 cup cocoa powder
– 1/4 cup chocolate chips
Dairy-Free Milk and Vinegar:
– 1 and 1/4 cups dairy-free milk
– 1 tablespoon of apple cider vinegar
Coconut Oil and Salt:
– 1/4 cup coconut oil, melted
– A pinch of salt
Almond Flour and Protein Powder (optional):
– 1/3 cup almond flour
– 1 scoop of protein powder (optional)
The Recipe How-To
Now it’s time to get baking. These muffins are easy to make and perfect for a quick breakfast or a mid-day snack. Here’s what you need to do:
Preheat the oven and prepare the muffin tin
Preheat the oven to 350°F (175°C). Grease a muffin tin generously with coconut oil or line with parchment paper liners.
Mix the wet ingredients
In a large mixing bowl, whisk two eggs until light and frothy. Add 1/2 cup of creamy peanut butter (or almond butter for a slightly different flavor), 1/2 cup of pumpkin puree, 1/2 cup of maple syrup (or honey for a sweeter taste), 1 tsp of vanilla extract, and 1 tbsp of apple cider vinegar. Mix well and set aside.
Blend the dry ingredients
In another mixing bowl, blend together the dry ingredients: 2 cups of gluten-free flour blend (you can use store-bought or make your own by combining almond flour, coconut flour, and tapioca flour), 1/2 cup of unsweetened cocoa powder, 1 tsp of baking soda, and 1 tsp of baking powder. Blend together using a spoon or whisk.
Combine wet and dry ingredients
Fold in the dry mixture gradually into the larger bowl with the wet mixture, working slowly to ensure there are no lumps in your batter.
Add chocolate chips and bake!
Add chocolate chips slowly into your batter until you have about 3/4 cups thoroughly blended in. Spoon the mixture into each muffin tin, filling each one about three-quarters full.
Bake for approximately 20-25 minutes or until an inserted toothpick comes out clean when tested. Allow them to sit before serving.
Time to Enjoy!
Once your muffins are cool to the touch, serve them up however you like! They can be enjoyed by themselves or paired with a cup of tea or coffee. Store any remaining muffins in an airtight container at room temperature for up to three days, or you can freeze them for later.
Substitutions and Variations
If you want to switch things up or don’t have certain ingredients on hand, here are some substitutions and variations you can try:
– Sugar substitute: If you want to make these muffins lower in sugar, try using a sugar substitute like stevia or monk fruit sweetener instead of granulated sugar. Keep in mind that the texture and sweetness level may be slightly different.
– Pumpkin or banana: If you don’t have ripe bananas on hand, you can substitute with canned pumpkin puree for a fall twist on this recipe! Use a 1:1 ratio of pumpkin puree to mashed banana.
– Almond butter or nut butter: If you’re not a fan of peanut butter, try using almond butter or another nut butter instead. You can also use a combination of both peanut and almond butter for a more complex flavor.
– Chocolate chips: Swap out semisweet chocolate chips for milk chocolate or dark chocolate chips, or use chopped chocolate chunks instead. For a dairy-free option, look for dairy-free chocolate chips.
– Flour blend: Any gluten-free flour blend should work in this recipe. If you don’t have one on hand, you can make your own by combining equal parts rice flour, potato starch, and tapioca flour.
– Egg-free: If you need an egg-free version of this recipe, try using flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) instead of regular eggs. The texture may be slightly different but they will still taste delicious!
– Low-carb: For a lower-carb version of this recipe, replace the maple syrup with sugar-free syrup and use almond flour in place of the gluten-free flour blend. You can also reduce the amount of chocolate chips used to cut down on carbs.
Don’t be afraid to get creative and experiment with different substitutions and variations – that’s what cooking is all about!
Serving and Pairing
These Gluten Free Chocolate Peanut Butter Muffins make a delicious grab-and-go breakfast or snack option for any time of the day. They are perfect for those who have a busy schedule or are on the go. But even if you have a leisurely morning planned, these muffins pair well with a hot cup of coffee or tea for a relaxing and indulgent start to your day.
If you’re looking to elevate the flavors, try serving these muffins with a dollop of creamy peanut butter or almond butter on top. The nutty richness pairs perfectly with the sweetness of the chocolate chips, creating a balanced and satisfying treat.
For those who wish to add some fruity twist, serve these muffins with sliced ripe bananas on top or opt for a side of fresh pumpkin puree. The natural sweetness and creaminess will complement the chocolate peanut butter flavors in these muffins perfectly and make your taste buds sing.
These muffins are also great for sharing, so bring them to meetings, potlucks, and family gatherings. They are sure to be a hit among guests who enjoy gluten-free and dairy-free treats.
No matter how you choose to serve these gluten-free Chocolate Peanut Butter Muffins, they will surely satisfy your cravings while still supporting your healthy eating habits!
Make-Ahead, Storing and Reheating
One of the best things about these gluten-free chocolate peanut butter muffins is that they can be easily made ahead of time and stored for later. To make these muffins in advance, simply follow the instructions for baking as usual. Allow the muffins to cool completely before storing them in an airtight container or freezer bag. These muffins will last up to 3-4 days at room temperature or up to a week when stored in the fridge.
When you’re ready to enjoy your muffins, simply reheat them in the oven or microwave for a quick and easy snack on-the-go. To reheat in the oven, preheat to 350 degrees Fahrenheit and place muffins on a baking sheet. Heat for 5-8 minutes or until warmed through. For reheating in the microwave, place one muffin on a microwave-safe dish and heat it on medium power for roughly 10-12 seconds per muffin.
If you’re planning on freezing your gluten-free chocolate peanut butter muffins, be sure to wrap them individually in plastic wrap before placing them in a freezer-safe bag or container. These muffins can be frozen for up to 3 months, making it easy to always have a delicious healthy snack on hand.
Overall, these flourless chocolate peanut butter muffins are perfect for anyone looking for a healthy gluten-free treat that can be easily made ahead of time and enjoyed all week long. So go ahead, whip up a batch today and enjoy all of the amazing flavors of chocolate and peanut butter without any guilt!
Tips for Perfect Results
Now that you have all the necessary ingredients and how-to instructions, it’s time to ensure perfect results for your gluten-free chocolate peanut butter muffins. Here are some tips and tricks that can help you get the best taste and texture in your muffins.
Firstly, make sure all your ingredients are at room temperature. This includes the eggs, almond butter, and coconut oil. Room temperature ingredients mix better and emulsify easily, creating a smooth batter.
Secondly, don’t overmix the batter. When mixing the wet and dry ingredients, use a spatula or whisk to only mix until they’re just combined. Overmixing leads to tough, dense muffins.
Thirdly, use apple cider vinegar in conjunction with baking soda. This combination will create air pockets in your muffins which helps them rise during baking.
Fourthly, adjust sugar based on preference. If you prefer your muffins less sweet, use a sugar substitute such as maple syrup or honey instead of granulated sugar. You can also reduce the amount of sugar by half if that works for you.
Fifthly, feel free to customize the recipe by using different nut butters such as almond butter or cashew butter instead of peanut butter. You can also swap chocolate chips with chopped nuts or dried fruit.
Lastly, remember to preheat the oven to the correct temperature mentioned in the recipe before popping in your muffin tray for baking. This ensures even cooking and perfect texture.
By following these tips, you can have delicious gluten-free chocolate peanut butter muffins every time.
Now that you have all the information you need to prepare these delicious gluten-free chocolate peanut butter muffins, I hope that you’ll give this recipe a try! Not only are they healthier than traditional muffins, but they’re also incredibly easy to make and taste so good.
By using gluten-free flour and natural sweeteners, we’re able to create a treat that is kinder to our bodies while still satisfying our sweet tooth. Plus, with the addition of protein-packed peanut butter and almond flour, we can be sure we’re giving our body something nutritious too.
So why not indulge in a little sweet satisfaction without the guilt? Whether it’s for breakfast, afternoon snack or dessert- these muffins are sure to hit the spot. Don’t forget to take advantage of the substitution section to make them your own!
I hope this recipe has inspired you to try new things in your kitchen and experiment with different ingredients. Remember, cooking can be fun and healthy without sacrificing flavor!
Gluten Free Chocolate Peanut Butter Muffins Recipe
- 1 (16 ounce) jar natural-style peanut butter or (16 ounce) jar almond butter
- 1 (15 ounce) can pumpkin
- 1/2 cup cocoa
- 1/3 cup sugar or 1/3 cup sugar substitute
- 4 eggs
- 1 teaspoon vanilla
- 1 1/2 teaspoons baking soda
- 1 teaspoon apple cider vinegar
- 1 cup miniature chocolate chip
- Preheat oven to 375 degrees.
- Prepare muffin tins with cupcake liners.
- With mixer, blend all ingredients except chocolate chips.
- Stir in coco late chips.
- Spoon into 14 muffin tins.
- Bake 15minutes. Will be slightly moist when tested with a toothpick. Do not overbake.