Gluten Free Dairy Free Chocolate Peanut Butter Muffins
Gluten free cooking is often confusing and challenging in the beginning. This recipe is a wonderful recipe because it doesn’t call for any flour. These are a nice change of pace from the traditional muffin, and are comparable to a popular brand name muffin! I topped mine with mini-carob chips for extra chocolate!
Gluten Free Dairy Free Chocolate Peanut Butter Muffins
Author/Source: http://glutenfreefix.com/chocolate-peanut-butter-muffins/2521/
Mindy @ Onceamonthmom.com
Ingredients:
- 1/2 cup dairy free butter or coconut oil
- 1/2 cup honey
- 1/2 cup cocoa powder
- 3/4 cup peanut butter
- 4 medium eggs or egg substitute
- 1/2 teaspoon baking soda
Directions:
Preheat oven to 350 degrees. In a saucepan, melt the butter and honey together. Whisk in cocoa powder and peanut butter until smooth. Add eggs and baking soda and mix gently. Pour into lined/greased muffin tins. Bake for 18-22 minutes or until done, tested with a toothpick coming out clean from center.
Freezing Directions:
Let cool. Place in gallon size freezer bag. Remove as much air as possible, label and seal. To serve: Thaw. Serve at room temperature or heat for a few seconds in the microwave.
Servings: 2 muffins
**conversion chart image provided by Erik Spiekermann
These are FANTASTIC!
I made up a second batch a few days after our once a month cooking and did them in our mini-muffin tins, so we could more easily pack them for snacks (they thaw a bit faster this way). I think we’ve had to make a new batch 3 times already ;) They’re that good!
And gluten free!
Thanks for sharing my recipe :)
Have a blessed day!
Michelle—This was a wonderful muffin! Thank you! We love posting great GF food and sending you more traffic!
so can not wait to try these – we have been GF/DF for a month now and these would be a great treat
just made these with almond butter due to peanut allergy in the house. Still FANTASTIC!!!! Yummy!
Wonderful Cara! Yes, this would be an easy substitution! I’m glad you enjoyed them!
I LOVE the idea of this recipe. Will be trying them out!
Does this really work with flax seed egg replacer and no flour?
I have not made this using an egg replacer but it does with without the flour.
Anybody know if this would work with muffin top pans?
Should work just fine.
I know its a month late but on the recipe cards it says Servings: 2, it should be 12 for the basic 4 person recipe. I almost quadrupled the recipe thinking it would only make 2 at a time.
Thanks Loren!
It doesn’t say in the directions to remove the pan from heat after melting the butter and honey together. Won’t the eggs start to cook if the pan is still cooking? When is the pan supposed to come off of the heat?
You can leave the pan on the stove while adding all the ingredients. Once everything has mixed, pour it into the muffin pans to cook in the oven.