Recipes / Snack

Gluten Free Dairy Free Chocolate Peanut Butter Muffins

Plan This Recipe Print

Gluten Free Dairy Free Chocolate Peanut Butter Muffins

Mindy
The Cook
12 Servings
6 Ingredients
25 Comments

Delicious gluten free dairy free chocolate peanut butter muffins. These muffins don't call for any flour, so there are no tricky substitutions! These taste like a peanut butter cup muffin!

Read More
12 Servings
6 Ingredients
25 Comments

Ingredients

  • ½ cups Coconut Oil
  • ½ cups Honey
  • ½ cups Cocoa Powder
  • ¾ cups Peanut Butter, Creamy
  • 4 individual Egg
  • ½ teaspoons Baking Soda

Containers

Supplies

  • Cooking Sprays
  • Muffin Tins
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a saucepan over medium heat, melt the coconut oil and honey together.
  2. 9530470 Upgrade to a paid membership 5965 to unlock all instructions 48543
  3. 7261249 Upgrade to a paid membership 89327 to unlock all instructions 39169
  4. 2343174 Upgrade to a paid membership 46889 to unlock all instructions 62614
  5. 9968117 Upgrade to a paid membership 17768 to unlock all instructions 79847
  6. 2712792 Upgrade to a paid membership 95740 to unlock all instructions 98039
  7. 1008094 Upgrade to a paid membership 5098 to unlock all instructions 41027
  8. 3293927 Upgrade to a paid membership 36489 to unlock all instructions 36433

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. 2968994 Upgrade to a paid membership 65593 to unlock all instructions 61121

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a saucepan over medium heat, melt the coconut oil and honey together.
  2. Whisk in cocoa powder and peanut butter until smooth.
  3. Remove from heat and let cool slightly.
  4. Add eggs slowly and baking soda and mix gently.
  5. Pour into greased muffin tins.
  6. Bake at 350 degrees for 18-22 minutes or until done, tested with a toothpick coming out clean from center.

Categories

gluten-free, dairy-free, gluten-free-dairy-free, kid-friendly, vegetarian, winter, fall, spring, real-food, fish-free, shellfish-free

Categories

gluten-free, dairy-free, gluten-free-dairy-free, kid-friendly, vegetarian, winter, fall, spring, real-food, fish-free, shellfish-free

25 Comments

Join the discussion

  1. These are FANTASTIC!I made up a second batch a few days after our once a month cooking and did them in our mini-muffin tins, so we could more easily pack them for snacks (they thaw a bit faster this way). I think we’ve had to make a new batch 3 times already 😉 They’re that good!And gluten free!

    1. Michelle—This was a wonderful muffin! Thank you! We love posting great GF food and sending you more traffic!

  8. I know its a month late but on the recipe cards it says Servings: 2, it should be 12 for the basic 4 person recipe. I almost quadrupled the recipe thinking it would only make 2 at a time.

  9. It doesn’t say in the directions to remove the pan from heat after melting the butter and honey together. Won’t the eggs start to cook if the pan is still cooking? When is the pan supposed to come off of the heat?

    1. You can leave the pan on the stove while adding all the ingredients. Once everything has mixed, pour it into the muffin pans to cook in the oven.

  10. What specific egg replacer would you recommend? Flax eggs, Ener-G egg replacer, or applesauce? Thanks!

  11. I MUST have missed something. I followed the directions but I ended up with little pieces of scrambled egg in mine!

    1. Hi Angie. I’m sorry that happened! I’m not quite sure why, I’ve made these quite frequently and haven’t had this issue. I would just recommend gently stirring the mixture and not allowing it to sit. I hope this helps!

    2. Use a low temperature to melt the ingredients. It will take longer but you won’t run into the egg cooking problem.

  12. I got scrambled eggs when I made these last night, and all of the oil separated out of the batter. It was quite awful. I think I’ll try again but take the pan off the stove and allow it to cool a bit this time!

    1. Oh no!!! I’m sorry about that! Yes you should remove from the heat and then add the eggs very slowly while whisking vigorously. To “temper” them so to speak.

  13. Where are the cooking directions? I have made these in the past with great results now the recipe is gone ?

    1. Due to our Membership Model at Once A Month Meals, many of our recipes are intended for members only.

      I’m very sorry that this freezer recipe you hoped to make is not publicly available to you. But, this is a great opportunity to join our waitlist, if you haven’t already, for being able to enjoy it again in the future when we reopen membership to the public!