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These Chocolate Peanut Butter Muffins are made using oat flour, so they’re a delicious gluten-free alternative. They are also super easy to throw together, moist, and satiating. They’re loved by anyone who enjoys peanut butter and chocolate!!
Nutritional benefits of this recipe
- I used oat flour in this recipe, which is rich in fiber and gluten-free as long as you get certified gluten-free to make sure there’s no gluten contamination.
- Cacao powder is the raw, unprocessed version of cocoa powder and it’s truly a superfood! It is rich in antioxidants, magnesium, potassium, as well as mood-boosting phenylethylamine and tryptophan. Overall, cacao is great for brain health, blood circulation, heart health, sleep, skin, and more.
- Honey is a natural sweetener that’s completely unrefined, so it’s a GREAT way to sweeten these muffins. It also tastes amazing with the peanut butter + cacao combo!
Ingredients for Gluten-Free Chocolate Peanut Butter Muffins
Oat flour – use certified gluten-free if needed.
Cacao powder – Cocoa should work too
Natural peanut butter – just peanuts and salt.
Whole milk yogurt – or sub greek yogurt. Or use a dairy-free yogurt or mashed banana instead.
Honey – or sub pure maple syrup.
Avocado oil – or sub melted butter or coconut oil.
Eggs
Vanilla extract
Baking soda
Baking powder
Salt
How to make Gluten-Free Chocolate Peanut Butter Muffins
- Preheat the oven to 350ºF and line a muffin pan with paper liners.
- In a large bowl, mix together the wet ingredients.
- In a separate medium bowl, mix together the dry ingredients.
- Add the dry ingredients to the wet ingredients and mix to combine. Don’t over-mix.
- Fold in the chocolate chips.
- Spoon the batter into the muffin liners. It’ll be thick. Top with extra chocolate chips if desired.
- Bake for 17-20 minutes until a toothpick comes out clean.
- Enjoy!
Tools needed
2 mixing bowls
Spatula
Muffin liners – I love using unbleached.
Modifications
- Make it dairy-free by substituting dairy-free yogurt or even mashed banana or applesauce in place of the yogurt.
- Add whole oats into the batter or on top of the muffins for more texture.
- Add chopped nuts for some crunch if desired.
What’s the texture of these muffins?
These are light, moist, and fluffy. They’re truly so good!
Other recipes you’ll love
Chocolate Peanut Butter Energy Balls
Chocolate Almond Butter Muffins (gluten-free)
Sea Salt Chocolate Almond Butter Cups
I hope you love these Gluten-Free Chocolate Peanut Butter Muffins! Please be sure to leave a comment and rating if you try it out. I would LOVE to hear what you think!
PrintGluten-Free Chocolate Peanut Butter Muffins
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 muffins 1x
- Category: breakfast, snack
- Method: Oven
Ingredients
Wet ingredients:
1 cup yogurt (240g) – I used Nancy’s grass-fed whole milk yogurt
1/2 cup natural peanut butter (128g) – just peanuts and salt
2 large eggs
1/2 cup honey (170g) or maple srup
1/4 cup avocado oil or melted butter (56g)
1 tsp pure vanilla extract
Dry ingredients:
1 1/3 cup oat flour (130g), spooned and leveled (certified gluten-free if needed)
1/3 cup cacao powder (32g), spooned and leveled
1 tsp baking powder
1/2 tsp baking soda
1/2 teaspoon salt
Additional:
1/2 cup rounded cup chocolate chips
Instructions
- Preheat the oven to 350ºF and line a muffin pan with paper liners.
- In a large bowl, mix together the wet ingredients.
- In a separate medium bowl, mix together the dry ingredients.
- Add the dry ingredients to the wet ingredients and mix to combine. Don’t over-mix.
- Fold in the chocolate chips.
- Spoon the batter into the muffin liners. It’ll be thick. Top with extra chocolate chips if desired.
- Bake for 17-20 minutes until a toothpick comes out clean.
- Enjoy! Please be sure to leave a comment and rating – I would love to know what you think, and your engagement allows me to create more recipes for you!
