By The Toasted Pine Nut
One-Bowl Peanut Butter Muffins (Gluten-Free)
8 steps
Prep:10minCook:15min
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.
Updated at: Sat, 23 Nov 2024 11:51:41 GMT
Nutrition balance score
Good
Glycemic Index
28
Low
Glycemic Load
4
Low
Nutrition per serving
Calories221.1 kcal (11%)
Total Fat15.1 g (22%)
Carbs15.6 g (6%)
Sugars10.1 g (11%)
Protein8.3 g (17%)
Sodium208.9 mg (10%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat oven to 350F.
Step 2
Whisk together the peanut butter, agave, eggs, and vanilla. Don’t over-mix, but whisk until combined.
Step 3
Add the almond flour, baking powder and salt to the bowl. Mix again until combined.
Step 4
Fold in most of the peanut butter chips, saving some to sprinkle on top of the muffins.
Step 5
Use an ice cream scooper to scoop the batter into lined muffin tins, about 1/2 to 3/4 full.
Step 6
Add the remaining peanut butter chips on top of the muffins.
Step 7
Pop the muffins in the oven for 15 minutes and then allow to cool for a few minutes.
Step 8
Transfer to a cooling rack and enjoy!
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