Gluten-Free Peanut Butter and Chocolate Muffins

Gluten-free has never tasted so delicious! Whether you enjoy these peanut butter chocolate chip muffins as a mid-morning treat or as a dessert, your taste buds will be thrilled.

gluten free chocolate chip muffins

Creamy Arrowhead Mills peanut butter gives these chocolatey muffins added decadence.

Ingredients:


Directions:

1. Preheat oven to 350 degrees.

2. In a large mixing bowl, combine the peanut butter and oil. Stir until blended.

3. Stir in the brown sugar, milk and vanilla. Mix in the eggs one at a time.

4. In a separate bowl, whisk together the dry ingredients (everything except the chips).

5. Combine the dry and wet mixtures and stir in the chocolate chips.

6. Using an ice-cream scoop (or a big spoon), fill a 12-cup paper-lined muffin tin.

7. Bake 20-25 minutes, or until a toothpick inserted in the middle comes out clean.

Courtesy of The Hain Celestial Group, Inc. and Renegade Kitchen

 

Nutritional info (per muffin, based on 12 servings): 296 calories, 37 g carbs, 16 g fat, 7 g protein

The National Foundation for Celiac Awareness offers Vitacost.com website visitors recipes and blogs about living the gluten-free lifestyle. For more information about celiac disease and gluten-free living, visit  www.celiaccentral.org.

 

About National Foundation for Celiac Awareness

The National Foundation for Celiac Awareness offers Vitacost.com website visitors weekly recipes and blogs about living the gluten-free lifestyle. For more updates from NFCA about celiac disease and gluten-free living, go to www.CeliacCentral.org/subscribe.

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4 comments on «Gluten-Free Peanut Butter and Chocolate Muffins»

  1. Reggie says:

    a healthier, more ethical choice would be to use an egg replacer such as some ground flax seeds, apple sauce and/or a tablespoon of raw apple cider vinegar. All of which are sold on vitacost.

  2. marleen davis says:

    I wish when there was a recipe, they would give the nutrition information so we can know the calories, fat, etc. That way we can tweak the recipe should we need to.

    1. Hi Marleen, your wish has been granted. I just calculated the nutritional info for this recipe and posted it above. Let me know if you need anything else — I have some suggestions for ingredient substitutes if you need ‘em! :-)
      Thanks,
      Katie

      PS- We’re in the process of going through old blog posts and adding this info, but it will definitely be on all future recipe posts!

  3. Marta says:

    Reggie, I’m not sure I understand how replacing the eggs would be healthier and more ethical. If one is Vegan or allergic, I get; by ethical? Chickens lay eggs whether you want them to or not. The are a cheap, excellent source of protein, and if one buys organic eggs from cage free chickens, then ethics would seem to be satified as well.

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