Covered Stainless Steel Mixing Bowls
Buy Now →Gluten-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
Scale
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!
