Gluten Free Chocolate Dipped Peanut Butter Muffin

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I’ve got Brielle From Breezy Bakes here to share a delicious Gluten Free recipe today!

I LOVE peanut butter and bananas. I look forward to eating a peanut butter and banana sandwich every single day. It was my no fail midnight snack all the way through being pregnant.

gluten free recipe

Yep, I love me some peanut butter and bananas.

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gluten free recipe
But can I tell you something? They just don’t bake well together. I should have learned this after I made about five different batches of peanut butter banana cookies, with absolutely no success, before I finally came up with these quite delicious Almond Butter Banana Chocolate Chip Cookies.
So when coming up with a muffin, what do I do? I, of course, think peanut butter banana! YUCK! That’s what they are, just yuck. These two flavors just do not bake well together in my opinion.
However, the texture was spot on and there was definite potential. So what did I do? Swapped out the bananas for a bit of extra sugar, some honey, and plain Greek yogurt to create a basic peanut butter muffin.
And what is better than a perfectly baked peanut butter muffin? A Chocolate Dipped Peanut Butter Muffin!
gluten free recipe
When requesting an opinion from my ultimate taste tester (my husband, who else?) he described them as a Reese’s Peanut Butter Cup in muffin form. I’ll take that comparison any day. Who doesn’t love a melt in your mouth chocolate coated peanut butter candy?!
The secret to these muffins is to not over bake them. Because they have peanut butter in the batter, they will quickly become slightly dry if over baked. You want to bake them until just golden brown and springy to the touch in order to assure a perfectly moist and flavorful muffin. You can do it! Just follow the directions. =)

Do you have a favorite peanut butter recipe?

Chocolate Dipped Peanut Butter Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
A slightly sweet gluten free peanut butter muffin dipped in chocolate and sprinkled with crushed peanuts. If you love Reese's Peanut Butter Cups, you'll love this muffin!
Course: Bread
Servings: 24
Author: Brielle
Ingredients
  • 1/4 cup coconut flour
  • 1/2 cup gluten free oat flour
  • 1/2 cup potato starch
  • 3/4 cup sweet sorghum flour
  • 1 teaspoon xanthan gum
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup plus 2 tablespoons granulated sugar
  • 1/4 cup honey
  • 2 eggs
  • 1/2 cup smooth peanut butter
  • 1/2 cup shortening
  • 1 teaspoon vanilla extract
  • 1/2 cup almond milk or milk
  • 1 cup plain Greek yogurt
  • 1 cup chocolate chips
  • 1/4 cup chopped peanuts
Instructions
  1. Preheat oven to 350 degrees and line two muffin tins with paper liners. Set aside.
  2. In a small mixing bowl, sift together coconut flour, oat flour, potato starch, sorghum flour, xanthan gum, baking soda, and salt.
  3. In a larger mixing bowl, cream together eggs, sugar, honey, peanut butter, and shortening until smooth and pale in color. Add vanilla and milk. Beat until combined. Add flour mixture and mix until incorporated. Add Greek yogurt and mix until combined, scraping down sides of the bowl. Beat mixture at medium speed for three minutes.
  4. Fill muffin tins 1/2 way full with batter and bake, one pan at a time, for 18-22 minutes (rotating after 18 minutes) until muffins are golden brown and spring back at the touch of a finger.
  5. Remove muffins from oven and let sit for 2-3 minutes on cooling rack. As soon as you are able, quickly remove muffins from tins and allow to continue cooling on cooling rack.
  6. For chocolate topping, microwave chocolate chips in a microwave safe bowl at 50% power or defrost for 30 seconds. Stir chocolate chips for at least a minute to melt chocolate. Microwave in additional 15 second intervals, stirring for at least a minute in between, until all chocolate is melted and smooth.
  7. Holding bottom of muffins, dip the tops in the melted chocolate and sprinkle with chopped peanuts. Refrigerate muffins until chocolate hardens, about 5 minutes. Remove from fridge and serve at room temperature.

If you enjoyed this recipe, you are sure to love these other muffin recipes from Breezy Bakes. Try my gluten free versions of Golden Cornbread Muffins, Best Banana Muffins and Honey Glazed Apricot Muffins.
muffins (Copy)

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Comments

  1. Thanks for posting Kristen!

  2. These look do delicious!! Pinning!

  3. Yum! They look amazing!!

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