These flourless peanut butter muffins are not only super easy to make, but out-of-this-world delicious! Naturally gluten free and full of real food ingredients, these will be your new go to 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. Others 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.
Can I make these peanut butter muffins nut-free?
Yes, but there is a catch.
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.
HOWEVER….fun fact. When you combine sun flower seed with baking soda in a recipe….the baked good will turn GREEN! Totally edible, just a little funky looking.
So I suggest adding 1/4 cup cocoa powder to this recipe to mask the green color when using sunflower seed butter.
Other flourless muffin recipes you are going to adore…
- Almond Butter Blueberry Zucchini Muffins
- Sweet Potato Peanut Butter Muffins
- Healthy Carrot Pumpkin Muffins
- Chocolate Chip Zucchini Muffins
Ready to give ’em a try? Here’s the recipe coming at you below!
Flourless Peanut Butter Muffins
Equipment
- Muffin tin
- food processor
Ingredients
- 1 cup smooth natural peanut butter
- 1/2 cup unsweetened applesauce can also sub 1 very ripe banana
- 3 large eggs
- 1/2 tsp baking soda
- 1 tsp apple cider vinegar
- 1/4 cup coconut sugar
- 1 tsp pure vanilla extract
- 1 tsp ground 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 incorporated.
- 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.
- Let cool completely before storing in an air-tight container in your fridge for up to 5 days
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
I love real cooking that makes fewer dishes! They are always my favorite recipes!
If you can’t eat apples do you recommend anything to replace it??
I bet 2 mashed bananas would work in place of the applesauce! Just make sure they are very ripe!
Can you leave the sugar out entirely and still have them turn out?
I’ve never tried it but I don’t think it would prevent them from baking properly.
Gah! So simple! I love it! What a perfect quick snack or lunchbox addition! I can’ wait to try them!
They are easily my favorite muffin recipe! And a total hit with kids of all eating styles. Enjoy!
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.
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.
These were great as muffins, but fabulous as waffles! My kids loved them! Thanks:)
What is recommended to replace the eggs? Egg replacer or something else? Can’t wait to try! Thank you!
I used ground flax seed (mixed with water) for one of the eggs, and a pureed banana for the other 2 eggs.
Could I use something other than coconut sugar? Honey, brown sugar etc?
I’d say honey would do fine!
Would these freeze well?
Yes! Very well.
Can these be stored in the fridge?
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
Sunflowers turn that color when baked, they contain chlorophyll that reactions with the baking soda. No harm! 🙂
*reacts
And kind of a fun science experiment! Totally making them with sunbutter for St. Patrick’s Day!
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?
You totally can! Just sprinkle some on the top of each muffin before baking.
Do you think these would turn out well as mini loaves? Thought they would make great holiday gifts that my kids could help make.
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!
It worked out perfectly as mini loaves! Wrapping them now to give to a few teachers!
How many calories are in these muffins?
Saw this post on the feed feed with added beet and chocolate chips. Did you use beet powder and how much?
Thanks!
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 🙂
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!
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!
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!)
I 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.
These are super yummy Thanks! just wish they’d last longer! Got to double up next time.
Love it! I am so glad you enjoyed them!