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!
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!
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! 🙂
- 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
To begin, preheat your oven to 425 and line a muffin tin with cupcake liners (or spray with non-stick spray).
To a small mixing bowl, add flour, baking soda and salt and whisk them together.
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.
Add your dry ingredients to your wet ingredients and stir together till well combined.
Fill each muffin cavity about 3/4 cup full with muffin batter.
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.
Let cool, then devour!
Stored in an airtight container, these muffins last about 4-5 days.