Recipe
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
Ingredients
- 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
Instructions
- Preheat oven to 350F.
- Whisk together the peanut butter, agave, eggs, and vanilla. Don’t over-mix, but whisk until combined.
- Add the almond flour, baking powder and salt to the bowl. Mix again until combined.
- Fold in most of the peanut butter chips, saving some to sprinkle on top of the muffins.
- Use an ice cream scooper to scoop the batter into lined muffin tins, about 1/2 to 3/4 full.
- Add the remaining peanut butter chips on top of the muffins.
- Pop the muffins in the oven for 15 minutes and then allow to cool for a few minutes.
- 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
Find it online: https://thetoastedpinenut.com/peanut-butter-muffins/
