Nutrition in an Irresistible Chocolate Package
These delicious Gluten-free Chocolate Peanut Butter Muffins are gluten-free and can easily be made dairy-free by using coconut oil instead of butter, or even plain avocado oil. With a tender chocolate crumb but plenty of protein, your children will think they’re getting a treat but you will know better!
Are Gluten-Free Chocolate Peanut Butter Muffins Healthy?
It’s true, these muffins are packed with chocolate and even have a hidden peanut butter surprise inside. But they’re far from being junk food!
A large portion of the ingredient is nothing more than whole eggs, rich in protein, choline, vitamin D, and more, and they are sweetened with maple syrup, without a trace of white sugar.
And, instead of wheat flour, I chose coconut flour to make it completely gluten-free, with a soft, delicate texture.
These Gluten-free Chocolate Peanut Butter Muffins are also made without xanthan gum or other additives. Next thing you know, you’ll double the recipe so you can have a few to yourself!
Gluten-Free Chocolate Peanut Butter Muffins Variations
Not a fan of peanut butter? You can use any kind of nut butter cups, or just skip them altogether and still get excellent results. You don’t even need to frost them.
You can also swap the chocolate chips for butterscotch chips, white chocolate chips, or even mint chocolate chips! And instead of vanilla extract, feel free to experiment with other flavors like orange, raspberry, almond, or peppermint (adding crushed peppermint candy on top would make for great winter holiday muffins!).
How to Store Gluten-Free Chocolate Peanut Butter Muffins
These Gluten-free Chocolate Peanut Butter Muffins are best the day they are made, but they will keep well for a few more days in a closed container. Left in the open, they will dry out quickly.
Or, bake the batter in a loaf pan, and keep it wrapped as needed.
My Gluten-free Chocolate Peanut Butter Muffins are a treat I feel good feeding to my kids because they’re easy to digest, have less sugar than a bowl of sweet cereal, and are high in protein with half an egg per muffin. They’re fantastic with a glass of milk or almond milk, or even my Vitamin C-Rich Spinach Green Smoothie.
They are a great addition to lunch boxes if you omit the peanut butter cups or swap them for a no-allergen equivalent like almond butter cups.
Gluten-Free Chocolate Peanut Butter Muffins
For the muffins:
1/3 cup unsalted butter or ghee, melted
1 teaspoon organic vanilla extract⠀
1/2 cup maple syrup, preferably grade B⠀
1/2 cup coconut flour
1/4 teaspoon sea salt⠀
1/4 teaspoon aluminum-free baking soda⠀
1/4 cup cocoa powder, organic and fair trade⠀
1/2 cup semi-sweet chocolate chips⠀
9 mini peanut butter cups
For the chocolate peanut butter frosting:
1/4 cup heavy cream or coconut milk
1/2 cup semi-sweet chocolate chips
A small handful of chopped peanut butter cups, for decoration
- Preheat the oven to 350F.
- In a medium-sized bowl, sift the coconut flour, baking soda, salt, and cacao powder.
- In another bowl, whisk the eggs, maple syrup, and vanilla extract.
- Combine the 2 bowls, stir in the melted butter, and then the chocolate chips.
- Fill 9 muffin cups with the batter, using about 1⁄4 cup per muffin cup.
- Push a mini peanut butter cup in the center of each muffin.
- Bake for 25-35 minutes, or until a knife inserted in the center comes out clean.⠀
- Cool completely.
- In the meanwhile, bring the heavy cream to a simmer, and turn off the heat. Scatter the chocolate chips over the hot cream and let them melt, without stirring.
- When they are melted, stir the cream and chocolate together until smooth, and spread a thin layer of the mixture on top of each muffin. Decorate each muffin with a few pieces of chopped peanut butter cups.