Had anyone told me months ago that one day I would have been happily eating gluten-free peanut butter muffins, I would have thought they were joking. However, since I started going to the gym, 6 months ago, I have also tried to change my diet, and some baffling things have happened. I abandoned my vegetarian regime (I really did!), increased my protein intake, and drastically reduced my carbs. Is it working? Yes, a lot of people have commented on my positive results: I’m in better shape and I’m feeling healthy and strong, which is wonderful. However, my passion for cooking has not disappeared with the extra pounds, and I’ve had to change my way of cooking so that I would not undo my exercise results with too many delicious desserts. This led me to create a board called “healthier baking” on my Pinterest, where I collected hundreds of “healthier” (low-carb, vegan, paleo, gluten-free, etc.) recipes to try out shortly.

The gluten-free peanut butter muffins I am writing about today are pretty much a clean eating miracle, nothing short of magic: they are flourless and dairy-free, they only contain five ingredients in total and can be prepared with a blender in five minutes. I was shocked!

The original recipe is from Stockpiling Moms, to whom I’m ever so grateful for these little treats.

Gluten-free peanut butter muffins

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Breakfast

Cuisine American

Servings 6 muffins

Ingredients

  

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• 250 g peanut butter
• 2 bananas
• 2 eggs
• ½ tsp baking soda
• 1 tsp vinegar
• 2 tbsp honey optional
• 2 chocolate chips optional
• tiny bit of oil for greasing the tin

Instructions

 

• Preheat the oven to 400°F and grease a muffin tin with a little vegetable oil; as an alternative, use silicone or paper muffin cups.
  tiny bit of oil for greasing the tin
• In the blender, blend all the ingredients except the chocolate chips, until they become a dense cream with no lumps.
  250 g peanut butter, 2 bananas, 2 eggs, ½ tsp baking soda, 1 tsp vinegar, 2 tbsp honey
• Add the chocolate chips, stir well, and then divide the mixture into the previously prepared muffin pan or cups. Sprinkle a few extra chocolate chips on top of each muffin and they will look even more tempting. Place everything in the oven.
  2 chocolate chips
• Bake the muffins for 13-15 minutes without opening the oven door; they will puff up like a souffle while baking, but be warned, so you will not get upset, once you take the muffins out of the oven they will flatten a bit. They will not have the typical dome shape of muffins, but rather a fairly flat top like cupcakes.
• Cool the muffins before serving; keep them well wrapped in foil and, if possible, refrigerate.

Tried this recipe?Let us know how it was!