Gluten Free Peanut Butter Muffins

Gluten Free Peanut Butter Muffins

Muffins are one of the simplest ways to get a quick breakfast in on the go. I always keep a batch frozen, wrapped individually, and reheat them for 30 seconds before spreading with peanut butter and all fruit preserves. The crunch pieces in the Peanut Butter & Co. Crunch Time softens a little while in the oven and lends an interesting texture to these slightly sweet muffins. I like the almost crusty texture of these muffins better when baked without paper cups. 

  • Yield:12 muffins
  • Prep Time:25 minutes
  • Cook Time:15 minutes
  • Total Time:40 minutes


Food Processor


2/3 cup garbanzo bean flour 

2/3 cup garfava flour* 

1/3 cup tapioca starch 

1/2 cup palm sugar 

1 tbsp baking powder 

1/4 tsp xanthan gum 

1/8 tsp kosher salt 

2 large eggs 

1 cup 1% milk 

6 tbsp unsalted butter, melted & cooled 

1/2 cup Peanut Butter & Co. Crunch Time 

1/3 cup unsalted peanuts 

1 tsp 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 Peanut Butter & Co. Crunch Time 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 over mix 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.

Cook Notes

I use Bob’s Red Mill Garbanzo-Fava flour. It’s available on It’s often carried by Whole Foods and most specialty food stores and you can purchase directly from Bob’s Red Mill online.

Tags: Breakfast Dessert Gluten-free Muffins Peanut Butter & Co. Refined sugar-free