Gluten Free Chocolate Peanut Butter Muffins 2.0
This is an updated version of a previous recipe, which dates back a year and a half ago, when we were still living in Argentina. As you’ve noticed, I haven’t been experimenting much in the kitchen. Partly because shortly after arriving here, I discovered this great gluten free flour mix, and partly because I just haven’t been baking all that much.
The muffins to the left look different because I sprinkled crushed nuts on top of some of them, and added the nut butter to others. The basic recipe is below.
1 1/2 cups Dove’s Farm Gluten Free white bread flour
1 cup Honey
3/4 cup Homemade plain yogurt, unsweetened (if you go dairy-free, just use water or nut milk)
1/3 cup Peanut/Hazelnut/Almond butter, unsweetened
1/2 cup Olive oil
1/2 cup Mixed crushed nuts (peanuts, almonds, hazelnuts, brazil nuts, walnuts, etc. )
1/2 cup Mixed Seeds (flax, sesame, sunflower, etc.)
1/4 cup Cocoa powder, unsweetened
1/4 cup Cocoa nibs
2 t. Vanilla extract
1 t. Baking powder
1/2 t. Salt
Preheat oven to 350°F/180°C.
Line muffin tins with paper liners, or use silicone liners (I’m still unclear as to how I feel about silicone baking ware, but for the moment I’m using it anyway).
In a medium bowl, mix together dry ingredients. In a separate bowl, mix together moist ingredients, except the nut butter. Slowly add the blend of dry ingredients to the moist, mixing lightly until just combined.
Divide batter among muffin cups, filling about 3/4 full. Drop a small spoonful of nut butter in the middle of each one, on top. Bake until a knife comes out clean, about 20 minutes. This recipe should make about 12 muffins, plus a bit extra. I usually fill two glass ramekins with the extra and bake them along with the muffins.