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Home » Recipes » Breakfast » Flourless Peanut Butter Muffins (gluten free)

Flourless Peanut Butter Muffins (gluten free)

By Taesha Butler July 18, 2016 (Updated December 10, 2021) 44 Comments

Servings12 muffins
Prep Time5 mins
Cook Time18 mins
Jump to Recipe
5 from 4 votes

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!

“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.
stacked peanut butter muffins

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!

peanut butter muffin cut open
Print Recipe
5 from 4 votes

Flourless Peanut Butter Muffins

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!]
Prep Time5 mins
Cook Time18 mins
Course: Breakfast
Cuisine: American
Keyword: easy muffin recipe, flourless muffin, gluten free muffins, real food muffin
Servings: 12 muffins
Calories: 163kcal
Author: Taesha Butler

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

Nutrition

Serving: 1muffin | Calories: 163kcal | Carbohydrates: 9g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 178mg | Potassium: 167mg | Fiber: 2g | Sugar: 5g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Breakfast, Gluten-Free, Muffins

Previous Post: « The BEST Family-Friendly Whole30 Recipes
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    Comments

  1. Teffy @ Sprinkle of Green

    July 25, 2016 at 10:55 am

    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
    • Taesha Butler

      July 29, 2016 at 7:49 pm

      I love real cooking that makes fewer dishes! They are always my favorite recipes!

      Reply
  2. Lisa

    July 28, 2016 at 12:25 pm

    If you can’t eat apples do you recommend anything to replace it??

    Reply
    • Taesha Butler

      July 29, 2016 at 7:48 pm

      I bet 2 mashed bananas would work in place of the applesauce! Just make sure they are very ripe!

      Reply
  3. Kenda

    August 21, 2016 at 2:42 am

    Can you leave the sugar out entirely and still have them turn out?

    Reply
    • Taesha Butler

      September 2, 2016 at 2:34 pm

      I’ve never tried it but I don’t think it would prevent them from baking properly.

      Reply
      • Fluska UK

        March 23, 2022 at 9:29 pm

        5 stars
        I just made them……
        Delicious 😀
        If I could give you 10*…

        Reply
        • Taesha Butler

          March 24, 2022 at 11:03 am

          Oh I am so glad!

          Reply
  4. Renee Kohley

    October 3, 2016 at 5:45 pm

    Gah! So simple! I love it! What a perfect quick snack or lunchbox addition! I can’ wait to try them!

    Reply
    • Taesha Butler

      October 8, 2016 at 3:27 am

      They are easily my favorite muffin recipe! And a total hit with kids of all eating styles. Enjoy!

      Reply
  5. Irena Macri

    October 7, 2016 at 11:32 pm

    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
    • Taesha Butler

      October 8, 2016 at 3:19 am

      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
  6. Arlene Anderson

    October 16, 2016 at 3:26 pm

    These were great as muffins, but fabulous as waffles! My kids loved them! Thanks:)

    Reply
  7. Bhavna

    January 2, 2017 at 8:01 am

    What is recommended to replace the eggs? Egg replacer or something else? Can’t wait to try! Thank you!

    Reply
    • Brenda

      March 12, 2018 at 8:34 pm

      I used ground flax seed (mixed with water) for one of the eggs, and a pureed banana for the other 2 eggs.

      Reply
  8. Allison

    January 7, 2017 at 6:34 am

    Could I use something other than coconut sugar? Honey, brown sugar etc?

    Reply
    • Taesha Butler

      January 9, 2017 at 3:20 am

      I’d say honey would do fine!

      Reply
  9. April

    March 28, 2017 at 3:07 am

    Would these freeze well?

    Reply
    • Taesha Butler

      April 5, 2017 at 3:07 am

      Yes! Very well.

      Reply
  10. Trisha

    May 30, 2017 at 11:00 pm

    Can these be stored in the fridge?

    Reply
  11. Stacy

    September 28, 2017 at 6:55 pm

    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
    • Vanessa

      November 22, 2017 at 1:46 pm

      Sunflowers turn that color when baked, they contain chlorophyll that reactions with the baking soda. No harm! 🙂

      Reply
      • Vanessa

        November 22, 2017 at 1:47 pm

        *reacts

        Reply
      • Taesha Butler

        November 27, 2017 at 3:31 am

        And kind of a fun science experiment! Totally making them with sunbutter for St. Patrick’s Day!

        Reply
  12. Clarissa engel

    November 6, 2017 at 10:21 pm

    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
    • Taesha Butler

      November 20, 2017 at 8:59 pm

      You totally can! Just sprinkle some on the top of each muffin before baking.

      Reply
  13. Teeny

    December 18, 2017 at 5:42 pm

    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
    • Taesha Butler

      December 19, 2017 at 5:17 am

      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
      • Teeny

        December 21, 2017 at 1:36 pm

        It worked out perfectly as mini loaves! Wrapping them now to give to a few teachers!

        Reply
  14. Terri Marquez

    January 31, 2018 at 7:50 pm

    How many calories are in these muffins?

    Reply
  15. Amber

    February 15, 2018 at 6:24 pm

    Saw this post on the feed feed with added beet and chocolate chips. Did you use beet powder and how much?
    Thanks!

    Reply
  16. brenda

    March 12, 2018 at 8:39 pm

    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. Christina

    April 13, 2018 at 2:22 pm

    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. JD

    April 17, 2018 at 12:35 am

    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. Katie

    April 21, 2018 at 2:05 pm

    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
  20. Leanne

    October 14, 2018 at 6:39 pm

    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.

    Reply
  21. Michelle

    August 5, 2019 at 9:05 pm

    These are super yummy Thanks! just wish they’d last longer! Got to double up next time.

    Reply
    • Taesha

      August 5, 2019 at 9:06 pm

      Love it! I am so glad you enjoyed them!

      Reply
  22. Jenny | Organicallyblissful

    May 19, 2020 at 11:30 pm

    yummmm! This looks so delicious! I love PB!

    Reply
  23. Renee

    October 23, 2021 at 12:54 pm

    5 stars
    A family favorite.

    Reply
  24. Michelle

    October 29, 2022 at 10:25 am

    can you use lemon juice instead of the apple cider vinegar?

    Reply
    • Taesha Butler

      October 29, 2022 at 4:47 pm

      You sure can!

      Reply
  25. billie

    January 11, 2023 at 4:36 pm

    5 stars
    these muffins are an absolute godsend. so easy to make and they always turn out perfect. delicious & nutritious breakfast or afternoon snack.

    Reply
    • Taesha Butler

      January 11, 2023 at 6:12 pm

      So delighted you love them so much, Billie! I love the ease of them, as well. Thanks for taking the time to leave a review! I always appreciate it.

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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