Gluten-Free Peanut Butter Muffins

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Who doesn't love eating a delicious muffin...and peanut butter? Unfortunately, many coffee shops and store bought muffins are full of added sugars, preservatives and sometimes even fat. This peanut butter muffin recipe is super easy to make and tastes amazing. Oh, peanut butter, I think many of us are in love with you. I have loved peanut butter since I was a little kid. I have experimented with lots of other nut and seed butters, but peanut butter is always a staple in our house. (I have to say my husband loves it even more than I do.)

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I’m currently on an almond butter kick, but that changes. If you are reading this, and have a nut allergy, there are so many great options out there. So, please don’t let it discourage you. You can just use it in place of the peanut butter in this recipe. Sun butter is an excellent option (which is really just sunflower seeds and salt).

It’s easy to find decadent peanut butter recipes considering the marriage between chocolate and peanut butter are one of the best. But it’s possible to have a good tasting muffin without all the frills too. And, if you're enjoying this for breakfast, I recommend some additional nut butter on it for an extra protein kick. In this recipe, I put a half a date on top of a few of them too for fun.

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What You'll Need

2 cups oat flour (just grind up old fashioned gluten free oats)
1/4 cup oil
1/4 cup nut butter (I used peanut butter)
2 tablespoons nut butter (I used peanut butter)
1/4 cup grade A maple syrup
1 1/2 cups unsweetened almond milk
3 tsp aluminum free baking powder
pinch of salt
pitted dates, if using (optional)
Peanut Butter Glaze:
1/2 cups maple syrup
1/4 cups peanut butter
 

What You'll Need To Know

Preheat oven to 350 F degrees.

In a medium size bowl whisk together flour, baking soda, and salt.

Add the nut butter and oil and mix it with a fork until it looks crumbly.

Add the milk and maple syrup until just combined. Do not beat the mixture.

Pour into muffin greased or lined and bake for about 12 minutes, or until the tops are golden and it passes the toothpick test*. Add a half a date on top before placing in the oven, if using.

Allow to cool.

Peanut Butter Glaze
I used a double boiler for on high heat for a minute until the two were well combined, stirring frequently.

A microwave* can also be used for 30 seconds, stir and serve on top of your desired dish!
Notes

*toothpick test = stick a toothpick in the middle and if it comes out clean they're ready!

This recipe first appeared on AskLeahRenee.com