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Flourless Peanut Butter Muffins

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“Babe, these are amazing. Really amazing,” my husband said as he alternated between staring at and eating the freshly baked muffin in his hand on a Saturday morning. As a food blogger, a lot of new recipes come through our family’s kitchen. Some good. Some great. Some don’t make the cut. And while my husband, Ken, always willingly eats whatever crazy concoction I put on in front of him with a grateful smile on his face….he saves this kind of compliment for my very best recipes. Needless to say, these Flourless Peanut Butter Muffins are destined to become frequent flyers in our baking rotation.

Peanut butter is kind of a big deal in my house. My daughter and husband share a deep love and passion for PB that I only kind of get. I like all nut butters just fine, but those two are obsessed with peanut butter. So when Alice tackled me awake (way too early) one weekend morning with the request to make peanut butter muffins, I was none too surprised that THAT was her flavor of choice. 

These muffins are great for a whole slew of reasons:

  1. They are made with really simple, non-fancy ingredients. So if you are new to grain-free baking (or healthy baking in general), these muffins are the perfect place to start baking since you don’t have to go out and stock up on all kinds of new flours before making them.
  2. You mix the entirely in your food processor. Fewer dishes = Win
  3. They are ridiculously easy to whip up. I made this batch at 6 am before coffee with a hungry 4 year old doing laps around me. If I can do it under those circumstances, you can make these no matter what your baking skill level.
  4. If you want/need to make these nut free, it would be totally easy to do! Just sub the peanut butter with sunflower seed butter

Ready to give ’em a try? Here’s the recipe coming at you below!

gluten free muffins, flourless muffins, peanut butter muffins
Yield: 12 muffinsPin it

Flourless Peanut Butter Muffins

Flourless Peanut Butter Muffins are the perfect grain-free muffin! Wonderful flavor, fluffy texture, and made with simple wholesome ingredients

prep time: 3 minscook time: 18 minstotal time: 21 mins

ingredients:

  • 1 cup organic smooth peanut butter
  • 1/2 cup unsweetened applesauce
  • 3 eggs
  • 1/2 teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • 1/4 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon

instructions

  1. Preheat your oven to 350F and line a 12-hole muffin tin.
  2. Combine all ingredients in your food processor. Run until smooth. Scrape down the sides of the food processor if needed and run to ensure that all ingredients are incorroporated. 
  3. Using a 1/4 measuring cup, portion out the batter between the 12 lined muffin tin holes.
  4. Bake for 15-18 minutes or until a toothpick inserted in the middle of the muffin comes out clean and the top of the muffins is slightly golden brown.
  5. Let cool for 30 minutes and enjoy plain or with homemade chia jam
https://www.thenaturalnurturer.com/blog/flourless-peanut-butter-muffins
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Comments

  1. Love peanut butter, and love things that require minimal washing up! These muffins sounds absolutely delicious, I haven’t baked with applesauce in ages and now I can’t remember why I ever stopped. Both the applesauce (and the peanut butter) are coming out! X

    Reply

  5. These look good! I’d love to make them with cashew butter. I’ll definitely be recommending these to the moms who need lunchbox ideas. These have to be a winner with the kiddos.

    Reply

    • They are so good with sunflower seed butter, almond butter, AND cashew butter (I’ve tried them lots of ways). And they are a winner with the kiddos. I brought in a batch today for my daughter’s class and her teacher said everyone inhaled them.

      Reply

  11. So I just made these with Sunbutter and I used maple syrup instead of coconut sugar and my muffins turned out brown on the outside but a blue/green color on the inside. They smell and taste fine but I’m not sure what I did to achieve this color, lol

    Reply

  12. I️ made these last night and they were amazing. My daughter loved them. She’s a picky eater and meals are so limited at breakfast so this was nice to add to the rotation. Could we add blueberries to the mix?

    Reply

  13. Do you think these would turn out well as mini loaves? Thought they would make great holiday gifts that my kids could help make.

    Reply

    • Ohhhhhh I have never tried it! But thats a great idea. Mini loaves, yes. Just a little extra time in the oven and I can’t think of a reason why this recipe wouldn’t work!

      Reply

  16. Making these for the first time, as vegan. I made the following changes: pureed banana and ground flax seed as egg replacer, almond butter instead of peanut butter, homemade apple sauce, and homemade strawberry chia jam added to the center layer before baking. I hope they turn out great! Thank you 🙂

    Reply

  17. Hi! I made these muffins last night hoping to pack them as snacks for an upcoming trip. Needless to say they didn’t even last long enough to store them! My 5 year old had 4 in one sitting and so did my hubby. These were so delicious and couldn’t be easier to make. Thanks for this yummy/healthy recipe!

    Reply

  18. I love this recipe! I’ve made these for the week every Sunday for the past month 🙂 I’ve been trying to incorporate more turmeric into my diet due to inflammation concerns, and I added a tablespoon of turmeric to the recipe this week (and a tiny bit of water) and it worked beautifully!

    Reply

  19. I made these for the third or fourth time today, they are always a hit! Thank you:)
    (I tried just two tablespoons of coconut sugar and 1/8 tsp of liquid stevia today. Worked great!)

    Reply

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