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Gluten Free Dairy Free Chocolate Peanut Butter Muffins

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Gluten Free Dairy Free Chocolate Peanut Butter Muffins

Mindy
The Cook
12 Servings
6 Ingredients
22 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
22 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

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Oven Cook

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22 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!

  2. 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.

  3. 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.

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

  5. 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.

  6. 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.

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