Gluten Free Peanut Butter And Peanut Butter Chocolate Chip Muffins Recipes

CHOCOLATE CHIP PEANUT BUTTER MUFFINS

Steps:

• Preheat oven to 375F and line a 12-cup muffin tin with muffin tin liners.
• In a mixing bowl, whisk together the vegetable oil, peanut butter, brown sugar, and eggs until smooth.
• Add the milk and the vanilla extract, and whisk together.
• In a separate bowl, whisk together the baking powder, baking soda, salt, and flour, and then add this mixture to the wet ingredients, folding it together.
• Finally, fold in the chocolate chips.
• Divide the batter evenly between the 12 muffin cups. You will have enough batter to fill them all the way to the top, like I did, but you can also make more like 14-16 smaller muffins by filling your muffin cups about 2/3 of the way full.
• Bake for about 25 minutes, until puffed up and starting to turn golden brown on top. Remove to a rack to cool.

FLOURLESS CHOCOLATE PEANUT BUTTER MUFFINS | A MAGICAL RECIPE

Steps:

• Preheat your oven to 350°F. Line the wells of a standard 12-cup muffin tin and set it aside.
• In a large bowl, place the peanut butter, bananas, eggs and honey, and beat with a handheld mixer until very well-combined. Add the cocoa powder, baking soda, baking powder and salt, and mix with a spatula until just combined.
• Beat the mixture again with a handheld mixer until very well-combined. The batter should be thick but soft and as smooth as possible.
• Divide the batter evenly among the prepared wells of the muffin tin, and shake the tin back and forth to distribute the batter in an even layer in each well. Sprinkle the optional miniature chocolate chips evenly on top of the batter in each well.
• Place the tin in the center of the preheated oven and bake until the tops of the muffins are puffed and spring back and feel relatively firm when pressed gently in the center (about 25 minutes).
• Remove from the oven and allow to cool for 10 minutes in the tin before transferring to a wire rack to cool completely. They freeze exceptionally well when placed in a well-sealed freezer-safe container. Defrost at room temperature or in the microwave.

GLUTEN-FREE PEANUT BUTTER AND PEANUT BUTTER CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 325 degrees Fahrenheit. Grease or line 12 muffin cups with liners.
• In a large mixing bowl, mix wet ingredients (see notes). Stir in dry ingredients.
• Fill muffin cups about ¾ full to almost full. (Muffins will not rise very much during baking.)
• Bake for about 18 minutes. Let cool in muffin tin about 10 minutes before removing to wire rack.