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A close up of muffins on a tray

Peanut Butter Muffins (gluten-free, dairy-free)

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 296 kcal


  • 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


  1. To begin, preheat your oven to 425 and line a muffin tin with cupcake liners (or spray with non-stick spray).

  2. To a small mixing bowl, add flour, baking soda and salt and whisk them together.

  3. 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.

  4. Add your dry ingredients to your wet ingredients and stir together till well combined.

  5. Fill each muffin cavity about 3/4 cup full with muffin batter.

  6. 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.

  7. Let cool, then devour!

Recipe Notes

Stored in an airtight container, these muffins last about 4-5 days.