Tall, bakery style, gluten-free Peanut Butter Muffins are a fun breakfast for the weekend, for kids, or for brunch!
I love peanut butter.
That’s probably no secret, since I’ve got several peanut butter recipes on here!
For breakfast, there’s Peanut Butter Baked Oatmeal, Peanut Butter Scones, and Peanut Butter Coconut Breakfast Cookies.
Or for dessert, I love Peanut Butter Cookies, Peanut Butter Cookie Bars, and Peanut Butter Coconut No Bake Cookies.
Man, I felt like I had to prove my loyalty to peanut butter for a minute there, and hopefully it’s been justified.
And ya’ll have probably realized by now that my favorite breakfast is either muffins or a slice of quick bread.
So, let’s marry peanut butter and muffins together for some fun Peanut Butter Muffins, shall we?
This gluten-free Peanut Butter Muffin recipe is modeled after my Blueberry Muffins – so they’re very tall and thick, bakery style, filled with just enough peanut butter flavor.
These muffins are also super easy to make and are partially sweetened with honey for a little healthy addition, making them a personal favorite of mine.
A few things to keep in mind for these muffins.
First, I’d recommend you use a thick peanut butter.
No natural peanut butters that are more oily and runny, or the texture of your muffin won’t be quite right. It’ll be a little more dense and flat, which isn’t ideal. I like this kind for a more classic peanut butter.
Next important detail: with this recipe you’ll start your oven out at 425 and bake your muffins for 5 minutes. Then, you’ll lower your oven temperature to 350 and bake your muffins till they’re done (about another 17-20 minutes).
Baking your muffins like this ensures you have those high muffin tops like you see in bakeries. Don’t miss this step!
And last, but not least, these muffins have so many fun options to make them even better.
If you’re really intense about your peanut butter maybe you’ll want to smear some extra peanut butter on top of them or get a little fancy and go for a little peanut butter glaze drizzled on top!
Some other fun extra options for these Peanut Butter Muffins are peanut butter chips, peanuts, blueberries, diced strawberries, or chocolate chips (milk, dark, or dairy-free).
Spread your favorite jam across the top too for some fun peanut butter and jelly action – my kids love them like that, and I do too! 🙂
If you love peanut butter, muffins, and fun toppings.. these easy muffins are a great breakfast for you to make! 🙂
And hey, maybe you like pancakes too? If so, I’d recommend you check out my gluten-free Pancakes, Banana Spinach Pancakes, and Chocolate Oat Pancakes.
- 1 3/4 cup gluten-free all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup coconut oil, melted (or butter)
- 1/3 cup honey
- 1/4 cup brown sugar (or coconut sugar)
- 3/4 cup peanut butter (*not too oily)
- 1/2 cup almond milk (or milk of choice)
- 1 tsp vanilla
- 2 eggs
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To begin, preheat your oven to 425 and line a muffin tin with cupcake liners (or spray with non-stick spray).
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To a small mixing bowl, add flour, baking soda and salt and whisk them together.
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To a large mixing bowl, add your coconut oil, honey and brown sugar and whisk them together. Next, add your peanut butter and whisk in till smooth. Add your almond milk, vanilla and eggs and whisk them in entirely.
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Add your dry ingredients to your wet ingredients and stir together till well combined.
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Fill each muffin cavity about 3/4 cup full with muffin batter.
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Bake in the oven for 5 minutes. Lower your oven temperature to 350, and bake for 17-20 minutes, or till the muffins are springy to touch and a toothpick inserted comes out clean.
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Let cool, then devour!
Stored in an airtight container, these muffins last about 4-5 days.
Your reference to the type of Peanut Butter you use,that link does not work- what brand do you use??
Hi Kimberlie. Sorry about that. I like to use Skippy Natural or Natural Jif.
Delicious! Easy to make with my kids and they turned out great for gluten free/dairy free! We discovered this recipe only a week ago and have made the recipe twice. My four year old loves cutting up strawberries to add in so we usually do half peanut butter/strawberry and half peanut butter/dairy free chocolate. I feel better about my kids eating one for breakfast because of the protein from the peanut butter and less sugar (even thought the ones we add chocolate to taste more like a cookie :)). I now am looking into other recipes of yours to see what else we can add to our weekly baking. 🙂 Oh and I love the high altitude adjustments since we now live at 4000ft! Thank you!
Awesome to hear! Thanks for the comment, Sara!
These were excellent!! I added 1/2 c of dairy-free mini chocolate chips to the batter. I also used a GF flour without xanthum gum so I had to add it separately (1 1/4 tsp). Worked like a charm! Muffins are fluffy and so tasty! Thanks for the recipe!
So great to hear, thanks Amy!!
Thanks for sharing! Are they good with other mix ins?
This looks so good! What a satisfying breakfast meal prep or grab & go snack!
What kind of GF AP flour do you use? Does your blend already have xanthan gum in it?
Hi Noey – Yes, I always use a gluten-free all purpose flour that has xantham gum in it already. My top two favorites are King Arthur measure for measure and Bob’s Red Mill 1-to-1. Hope this helps!