Amy Green

Gluten Free Peanut Butter Muffins

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Muffins are one of the simplest ways to get a quick breakfast in on the go. I always keep a batch frozen, wrapped individually, and reheat them for 30 seconds before spreading with peanut butter and all fruit preserves. The crunch pieces in the peanut butter softens a little while in the oven and lends an interesting texture to these slightly sweet muffins. I like the almost crusty texture of these muffins better when baked without paper cups.

Prep time: 25 minutes
Cook Time: 15 minutes
Total time: 40 minutes
Yield: 12 muffins

Gluten Free Peanut Butter Muffins


Gluten Free Peanut Butter Muffins ingredients - Peanut Butter & Co. Old Fashioned Crunchy Peanut Butter

2/3 cup garbanzo bean flour
2/3 cup garfava flour*
1/3 cup tapioca starch
1/2 cup palm sugar
1 tablespoon baking powder
1/4 teaspoon xanthan gum
1/8 teaspoon kosher salt
2 large eggs
1 cup 1% milk
6 tablespoons unsalted butter, melted & cooled
1/2 cup Old Fashioned Crunchy peanut butter
1/3 cup unsalted peanuts
1 tablespoon palm sugar


1. Preheat the oven to 375°F. Lightly grease a standard muffin tin.

2. Whisk together garbanzo bean flour, garfava flour, tapioca starch, palm sugar, baking powder, xanthan gum, and salt in a large mixing bowl. In a medium bowl, whisk the eggs until combined and a little frothy. Whisk in the milk and, while whisking, add the cooled butter. Add the Old Fashioned Crunchy peanut butter in one addition and whisk until incorporated.

3. Put the peanuts and palm sugar in a food processor and whirl until the peanuts are coarsely chopped. (If you don’t have a food processor, chop them with a knife or put them in a sturdy Ziploc bag and crush them with the bottom of a flat frying pan. Put the peanuts in a bowl and toss with the palm sugar.) Set aside.

4. Make a well in the middle of the dry ingredients. Add the wet ingredients and stir until combined. Don’t overmix the batter. Using a standard ice cream scoop, put the dough into the prepared muffin tin.

Gluten Free Peanut Butter Muffins - Scoop the dough into the prepared muffin tin

5. Top each muffin with a generous teaspoon of the chopped peanut and palm sugar mixture.

Gluten Free Peanut Butter Muffins - Top each muffin with a generous teaspoon of the chopped peanut and palm sugar mixture

6. Bake for 15 minutes, rotating muffin tin half way through. Cool in the pan for several minutes and then move to a wire rack to cool completely.

Gluten Free Peanut Butter Muffins - Bake muffins for 15 minutes, rotating muffin tin half way through

Note: *I use Bob’s Red Mill Garbanzo-Fava flour. It’s available on It’s often carried by Whole Foods and most specialty food stores and you can purchase directly from Bob’s Red Mill online.

Gluten Free Peanut Butter Muffins, 8.2 out of 10 based on 6 ratings

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14 Responses to Gluten Free Peanut Butter Muffins

  1. trish l says:

    i need to get me some garbanzo flour!

  2. Betty says:

    What a great idea. Have been looking for something to bring into work for our Monday morning breakfast meetings. We have a few people on gluten free diets and these will be great to share with everyone.

  3. Julie says:

    These look amazing! I am always on the look out for fab new GF recipes to make for the family. We do not have gluten intolerence, but I try to keep our diet varied and balanced with veg and fruit. We also do not use processed sugars. I have palm sugar in the pantry and can’t wait to try this! I just need to go buy garbanzo flour and more PB!

    Will this work with almond milk?

    Thanks for sharing, I’ll be making these soon!

  4. Betty says:

    Another great recipe. My mother has many health problems and she could enjoy this. Thanks.

  5. Helen says:

    I am a very busy person so me and my 2 Great Danes take our Breakfast (sometimes Lunch) to Show my Dogs. These Muffins are the Very Best Nutritionally and I add a few pieces of Fresh Fruit on my share of the Muffins, however, I added Cream Cheese with the Smooth Peanut Butter and I am going to bring extras to the show as a group of friends sat looking at me asking me to share, I did, now I need to make room for a private, ha ha, bakery to continue the peanut butter as that went over Big & Supa D’Lish. The batch in the oven will have peanut butter with nuts on top, that should Dazzle Them All!

  6. Helen says:

    Hi Amy: The Muffins are a Great Help timewise and helping me to get in shape while eating the BEST EVER. I do share with my 2 Great Danes as these are qualified HEALTHY and we both Love Peanut Butter and they always taste better than store bought.

  7. Ruth says:

    I’m glad I stumbled upon this! My DH eats pretty much nothing but muffins for breakfast, and I’m always on the lookout for better-for-him recipes…and he LOOOOOVES peanut butter. Woo hoo!

  8. Janis S says:

    my son likes muffins for breakfast sometimes. I am going to make these for a healthier alternative to some of the recipes I have.

  9. Karen Barlettano says:

    The variety is probably Spelt. It’s a wheat derivative. My husband has a wheat sensitivity, but he is able to eat the spelt pasta. We buy it at Whole Foods, and it’s pretty good.

  10. Mippy says:

    Thank you so very much for sharing this! This sounds sooooo wonderful and gluten free is even better! 😀
    Thanks again!
    Have a great day!
    ~Mippy 🙂
    bunnysmip (AT) yahoo (DOT) com

  11. Allison says:

    This will be my first gluten free baking try! The look great so far!

  12. Gail says:

    I’m always looking for new receipes using pb and glutten free. These sound delicious; can’t wait to try them. I can just imagine the wonderful aroma tickling my noses and tantalizing my tastebuds.

  13. Noelle V says:

    I am always looking for new Gluten Free recipes. I have Celiac and it is sometimes hard to find great tasting things like muffins.

    • Virender says:

      weekend fun! Cuz I made it fun! ZigZag: making stebrarrwy-chocolate chip pancakes with the girls, Fitmixer Aminos during my treadmill run/shoulder workout, my “you look like a

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Gluten Free Peanut Butter Muffins