Gluten Free Dairy Free Chocolate Peanut Butter Muffins
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!
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 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?
- In a saucepan over medium heat, melt the coconut oil and honey together.
- 5692437 Upgrade to a paid membership 85812 to unlock all instructions 14319
- 2060818 Upgrade to a paid membership 93545 to unlock all instructions 31779
- 5461713 Upgrade to a paid membership 48692 to unlock all instructions 5481
- 3398775 Upgrade to a paid membership 19483 to unlock all instructions 53562
- 6812201 Upgrade to a paid membership 46003 to unlock all instructions 55843
- 4813522 Upgrade to a paid membership 42515 to unlock all instructions 32124
- 5884926 Upgrade to a paid membership 49420 to unlock all instructions 65343
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.
- Thaw: Countertop
- 5310749 Upgrade to a paid membership 79337 to unlock all instructions 35644
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.
- In a saucepan over medium heat, melt the coconut oil and honey together.
- Whisk in cocoa powder and peanut butter until smooth.
- Remove from heat and let cool slightly.
- Add eggs slowly and baking soda and mix gently.
- Pour into greased muffin tins.
- Bake at 350 degrees for 18-22 minutes or until done, tested with a toothpick coming out clean from center.
Nutrition Facts
- Servings Per Recipe
- 12 Servings
- Serving Size
- 1 muffin Amount Per Serving
- Calories
- 261
- Total Fat
- 20g
- Saturated Fat
- 10g
- Trans Fat
- 0g
- Cholesterol
- 75mg
- Sodium
- 150mg
- Total Carbohydrates
- 17g
- Fiber
- 2g
- Sugar
- 13g
- Protein
- 7g
- WW Freestyle
- 11
25 Comments
Join the discussionThese 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!
Thanks for sharing my recipe 🙂
Have a blessed day!
Michelle—This was a wonderful muffin! Thank you! We love posting great GF food and sending you more traffic!
so can not wait to try these – we have been GF/DF for a month now and these would be a great treat
just made these with almond butter due to peanut allergy in the house. Still FANTASTIC!!!! Yummy!
Wonderful Cara! Yes, this would be an easy substitution! I’m glad you enjoyed them!
I LOVE the idea of this recipe. Will be trying them out!
Does this really work with flax seed egg replacer and no flour?
I have not made this using an egg replacer but it does with without the flour.
Anybody know if this would work with muffin top pans?
Should work just fine.
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.
Thanks Loren!
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?
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.
What specific egg replacer would you recommend? Flax eggs, Ener-G egg replacer, or applesauce? Thanks!
We usually do something from this post – http://onceamonthmom.com/going….
I MUST have missed something. I followed the directions but I ended up with little pieces of scrambled egg in mine!
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!
Use a low temperature to melt the ingredients. It will take longer but you won’t run into the egg cooking problem.
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!
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.
Where are the cooking directions? I have made these in the past with great results now the recipe is gone ?
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!
These are AMAZING! My family loved them. A flourless chocolate muffin? Oh yes please!