Gluten Free Peanut Butter Muffins
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Prep time: 25 minutes
Cook Time: 15 minutes
Total time: 40 minutes
Yield: 12 muffins
2/3 cup garbanzo bean flour
2/3 cup garfava flour*
1/3 cup tapioca starch
1/2 cup palm sugar
1 tablespoon baking powder
1/4 teaspoon xanthan gum
1/8 teaspoon kosher salt
2 large eggs
1 cup 1% milk
6 tablespoons unsalted butter, melted & cooled
1/2 cup Old Fashioned Crunchy peanut butter
1/3 cup unsalted peanuts
1 tablespoon palm sugar
1. Preheat the oven to 375°F. Lightly grease a standard muffin tin.
2. Whisk together garbanzo bean flour, garfava flour, tapioca starch, palm sugar, baking powder, xanthan gum, and salt in a large mixing bowl. In a medium bowl, whisk the eggs until combined and a little frothy. Whisk in the milk and, while whisking, add the cooled butter. Add the Old Fashioned Crunchy peanut butter in one addition and whisk until incorporated.
3. Put the peanuts and palm sugar in a food processor and whirl until the peanuts are coarsely chopped. (If you don’t have a food processor, chop them with a knife or put them in a sturdy Ziploc bag and crush them with the bottom of a flat frying pan. Put the peanuts in a bowl and toss with the palm sugar.) Set aside.
4. Make a well in the middle of the dry ingredients. Add the wet ingredients and stir until combined. Don’t overmix the batter. Using a standard ice cream scoop, put the dough into the prepared muffin tin.
5. Top each muffin with a generous teaspoon of the chopped peanut and palm sugar mixture.
6. Bake for 15 minutes, rotating muffin tin half way through. Cool in the pan for several minutes and then move to a wire rack to cool completely.
Note: *I use Bob’s Red Mill Garbanzo-Fava flour. It’s available on Amazon.com. It’s often carried by Whole Foods and most specialty food stores and you can purchase directly from Bob’s Red Mill online.