This is an overhead image of a peanut butter muffin with peanut butter chips on top. The muffin sits on a white counter with more muffins to the bottom left and right of the image. Peanut butter chips are scattered on the white counter. Recipe
GF Gluten-Free DF Dairy-Free VG Vegetarian

One-Bowl Peanut Butter Muffins (Gluten-Free)

Made with almond flour, natural peanut butter, and sweetened with agave nectar, these homemade peanut butter muffins are loaded with flavor, and emerge from the oven fluffy and moist with a perfectly crisp crumb. Ready within 25 minutes, this easy recipe yields 12 muffins.

Prep: 10 minCook: 15 minTotal: 25 min
Servings: 12 muffins 1x


  • 2/3 cup natural peanut butter
  • 1/3 cup agave nectar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup blanched almond flour (How to Make Almond Flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup peanut butter chips


  1. Preheat oven to 350F.
  2. Whisk together the peanut butter, agave, eggs, and vanilla. Don’t over-mix, but whisk until combined.
  3. Add the almond flour, baking powder and salt to the bowl. Mix again until combined.
  4. Fold in most of the peanut butter chips, saving some to sprinkle on top of the muffins.
  5. Use an ice cream scooper to scoop the batter into lined muffin tins, about 1/2 to 3/4 full.
  6. Add the remaining peanut butter chips on top of the muffins.
  7. Pop the muffins in the oven for 15 minutes and then allow to cool for a few minutes.
  8. Transfer to a cooling rack and enjoy!

Nutrition Info:

  • Serving Size: 1 muffin
  • Calories: 192
  • Sugar: 15g
  • Sodium: 118mg
  • Fat: 11.6g
  • Saturated Fat: 3.6g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 17.7g
  • Fiber: 1.2g
  • Protein: 5.9g
  • Cholesterol: 27mg
© The Toasted Pine Nut