“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:
- 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.
- You mix the entirely in your food processor. Fewer dishes = Win
- 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.
- 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!
Flourless Peanut Butter Muffins
Flourless Peanut Butter Muffins are the perfect grain-free muffin! Wonderful flavor, fluffy texture, and made with simple wholesome ingredients
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
- Preheat your oven to 350F and line a 12-hole muffin tin.
- 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.
- Using a 1/4 measuring cup, portion out the batter between the 12 lined muffin tin holes.
- 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.
- Let cool for 30 minutes and enjoy plain or with homemade chia jam
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Teffy @ Sprinkle of Green
July 25, 2016 at 10:55 amLove 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
Taesha Butler
July 29, 2016 at 7:49 pmI love real cooking that makes fewer dishes! They are always my favorite recipes!
Lisa
July 28, 2016 at 12:25 pmIf you can’t eat apples do you recommend anything to replace it??
Taesha Butler
July 29, 2016 at 7:48 pmI bet 2 mashed bananas would work in place of the applesauce! Just make sure they are very ripe!
Kenda
August 21, 2016 at 2:42 amCan you leave the sugar out entirely and still have them turn out?
Taesha Butler
September 2, 2016 at 2:34 pmI’ve never tried it but I don’t think it would prevent them from baking properly.
Renee Kohley
October 3, 2016 at 5:45 pmGah! So simple! I love it! What a perfect quick snack or lunchbox addition! I can’ wait to try them!
Taesha Butler
October 8, 2016 at 3:27 amThey are easily my favorite muffin recipe! And a total hit with kids of all eating styles. Enjoy!
Irena Macri
October 7, 2016 at 11:32 pmThese 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.
Taesha Butler
October 8, 2016 at 3:19 amThey 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.
Arlene Anderson
October 16, 2016 at 3:26 pmThese were great as muffins, but fabulous as waffles! My kids loved them! Thanks:)
Bhavna
January 2, 2017 at 8:01 amWhat is recommended to replace the eggs? Egg replacer or something else? Can’t wait to try! Thank you!
Brenda
March 12, 2018 at 8:34 pmI used ground flax seed (mixed with water) for one of the eggs, and a pureed banana for the other 2 eggs.
Allison
January 7, 2017 at 6:34 amCould I use something other than coconut sugar? Honey, brown sugar etc?
Taesha Butler
January 9, 2017 at 3:20 amI’d say honey would do fine!
April
March 28, 2017 at 3:07 amWould these freeze well?
Taesha Butler
April 5, 2017 at 3:07 amYes! Very well.
Trisha
May 30, 2017 at 11:00 pmCan these be stored in the fridge?
Stacy
September 28, 2017 at 6:55 pmSo 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
Vanessa
November 22, 2017 at 1:46 pmSunflowers turn that color when baked, they contain chlorophyll that reactions with the baking soda. No harm! 🙂
Vanessa
November 22, 2017 at 1:47 pm*reacts
Taesha Butler
November 27, 2017 at 3:31 amAnd kind of a fun science experiment! Totally making them with sunbutter for St. Patrick’s Day!
Clarissa engel
November 6, 2017 at 10:21 pmI️ 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?
Taesha Butler
November 20, 2017 at 8:59 pmYou totally can! Just sprinkle some on the top of each muffin before baking.
Teeny
December 18, 2017 at 5:42 pmDo you think these would turn out well as mini loaves? Thought they would make great holiday gifts that my kids could help make.
Taesha Butler
December 19, 2017 at 5:17 amOhhhhhh 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!
Teeny
December 21, 2017 at 1:36 pmIt worked out perfectly as mini loaves! Wrapping them now to give to a few teachers!
Terri Marquez
January 31, 2018 at 7:50 pmHow many calories are in these muffins?
Amber
February 15, 2018 at 6:24 pmSaw this post on the feed feed with added beet and chocolate chips. Did you use beet powder and how much?
Thanks!
brenda
March 12, 2018 at 8:39 pmMaking 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 🙂
Christina
April 13, 2018 at 2:22 pmHi! 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!
JD
April 17, 2018 at 12:35 amI 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!
Katie
April 21, 2018 at 2:05 pmI 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!)
Leanne
October 14, 2018 at 6:39 pmI just made these and they are seriously easy and delicious!! I’m going to try my next version with seed butter so they’re school friendly.