Gluten-Free Peanut Butter Chocolate Chip Muffins

Close-up image of gluten-free chocolate chip muffins on counter,

These gluten free peanut butter chocolate chip muffins are the perfect balance of peanut butter flavor. Just enough to taste it, but not so much that it overwhelms the chocolate. They are gluten and dairy free, incredibly simple to throw together, and work just as well for breakfast as they do for an afternoon snack or a little dessert after dinner.

Jennifer Farley

Prep Time 15

Cook Time 20

Total Time 35

Serving Size muffins

Equipment

1 Muffin Tin

Ingredients

Dry Ingredients

1¼ cups blanched almond flour
¼ cup ground flax seed meal
1 teaspoon baking powder
¼ teaspoon sea salt

Wet Ingredients

3 large eggs
½ cup maple syrup
2 teaspoons vanilla extract
½ cup milk (dairy or non-dairy; cashew or almond work well)
⅔ cup peanut butter (natural, smooth - well mixed)

Mix-In

⅓ cup mini chocolate chips (I like Enjoy Life brand)

Instructions

Preheat the oven to 350°F. Line a muffin tin with parchment cups and lightly spray with non-stick spray if desired (helps prevent sticking).
In a medium mixing bowl, whisk together the almond flour, flax seeds, baking powder, and sea salt. Set aside.
In a large mixing bowl, whisk the eggs, maple syrup, vanilla, and milk until smooth. Add the peanut butter and whisk (or beat with a hand/stand mixer) until fully blended.
Add the dry ingredients to the wet ingredients and stir until well combined.
Fold in the chocolate chips.
Divide the batter evenly among the 12 muffin cups.
Bake for 18 - 20 minutes, until the muffins are lightly golden on top, domed, and a toothpick inserted in the center comes out clean.
Let muffins cool in the pan for 10-15 minutes.

Notes

I used salted peanut butter. If yours is unsalted, you may want to use ½ teaspoon of sea salt in the recipe instead of ¼ teaspoon.
This recipe can be made with a whisk in a bowl, but if you have arthritis, or just want it a bit easier, a stand mixer with a whisk attachment, or electric beaters make it easier to blend the wet ingredients.
Don’t take the muffins out of the oven too early or they will be a bit dense and sink when you take them out.
Store in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 2 months. You can reheat in the microwave for 20 seconds or so.

Please note nutrition facts are automatically calculated, and are only an estimate, not a guarantee.

Nutrition