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Gluten-Free Sneaky Chocolate Peanut Butter Muffins

Shirley Braden

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For affiliate links and as an Amazon Associate I earn from qualifying purchases.

Next up for March Muffin Madness we have gluten-free Sneaky Chocolate Peanut Butter Muffins from Kathryn of ChaCha’s Gluten-Free Kitchen.  Okay, I’m going to confess and tell you this recipe is my favorite so far. I know, I know … that’s clear bias and all the muffins to date have been fantastic, right?

Yes, they have been and I’ve been just as delighted as you all have been with each and every one of them, but these muffins from Kathryn are flourless and there’s a special place in my heart—and tummy!—for flourless recipes.

You’ll find many flourless recipes here on gfe. Flourless recipes are naturally gluten free and have richer, fuller flavor from real food ingredients without flour weighing them down or “interfering” with other flavors so to speak.

I am sure that Kathryn’s Sneaky Chocolate Peanut Butter Muffins will live up to every expectation of flourless recipes! Her recipe is gluten free, grain free, and vegetarian, with a dairy-free, egg-free, vegan option.

Gluten-Free Sneaky Chocolate Peanut Butter Muffins from ChaCha's Gluten-Free Kitchen. Flourless wonders that offer a peanut butter cup flavor without being too sweet. [GlutenFreeEasily.com]

Gluten-Free Sneaky Chocolate Peanut Butter Muffins from ChaCha’s Gluten-Free Kitchen

Enjoy learning more about Kathryn and her Sneaky Chocolate Peanut Butter Muffins and see the whole line-up of bloggers, blogs, and muffin recipes.

gfe-march-muffin-madness-225

If memory serves correctly, I met Kathryn about 2 years ago via my gfe Facebook page. She was such a positive reader from the start, always leaving lovely comments on my posts there. But it wasn’t until she left a similar kind comment here on gfe that I realized that she had her own blog. I’ve been following ChaCha’s Gluten-Free Kitchen ever since and have really enjoyed not only her simple and delicious recipes but also her very helpful product and restaurant reviews.

Since she’s a real food person, her product reviews are few, but they’re always worthwhile. And after I read and commented on so many of her restaurant reviews, Kathryn and I are certain that we’re going to meet up some time in the future for a wonderful meal together. Kathryn lives in North Carolina, the home of Mr. GFE’s college alma mater and, therefore, one of our frequent destination spots as most of his college buddies still reside there.

Update:  Kathryn and I did get to meet a few years ago. In fact, she invited Mr. GFE and me to have breakfast with her and her son while we were in the area. What a special morning that was for all of us, and she served the Sneaky Chocolate Peanut Butter Muffins shared in this post! Yes, they are as good as they look. In fact, they are fantastic!

Here are just a few of Kathryn’s other popular recipes: 

~ Chocolate Chip Date Granola Bars  

~ Ice Cream Pie in Cocoa Coconut Crust 

~ Jumbo Peanut Butter Oatmeal Muffins (yay, more muffins, right?) 

~ Le Gravier Apple Tart 

And now I’ll give the floor to Kathryn so she can share a little bit about herself and her blog and then tell you how she created her Sneaky Chocolate Peanut Butter Muffins. Seeing how others create recipes can be so helpful in learning how to bake gluten free. It can even lead you to create your own delicious creations!

Kathryn Mueller, Her Husband, and Grandbaby

Kathryn Mueller, Her Husband, and Their Adorable Grandbaby

ChaCha’s Gluten-Free Kitchen

I started ChaCha’s Gluten-Free Kitchen as a way to share the recipes that worked for my family with friends. We are not only gluten free but have other food and chemical sensitivities. As a long time Feingold Association member and volunteer, I share recipes that are free of artificial dyes, flavors and sweeteners. Like Shirley, I found using whole foods that are naturally gluten free the best way to stay healthy and enjoy our meals.

As an aside, my blog name came from my sweet little neighbor friend who was unable to say my name and renamed me ChaCha. It has stuck and now he, his sister, and many others use it. It’s the only name my grandbaby knows me as.

Kathryn’s Sneaky Chocolate Peanut Butter Muffins Recipe

This is my new love—a healthy muffin that tastes like a peanut butter cup! Using butternut squash is the sneaky part. Years ago when we were beginning our journey to better health, I found this recipe on Pecan Bread.  It was fast and full of protein so it made me happy—it tasted like a regular banana muffin to my family so they were happy.  

It was an easy recipe to adapt depending on what type of nut butter I had on hand and what type of fruit or veggie was handy.  Carrot pulp straight from the juicer was actually a favorite—they were just like little carrot cakes.  I made dozens of them in all shapes and sizes and flavors and eventually just stopped making them and forgot about them.

But then I checked out the Pecan Bread site again for a friend and saw my old favorite.  I realized it was the perfect base recipe for an idea I had been playing with.  I wanted to sneak butternut squash and all the vitamins and minerals it contains into a muffin.  I also wanted a peanut butter cup flavor but not an overly sweet muffin.  These muffins came out exactly as I’d hoped.

They call for baking soda and apple cider vinegar which may sound funny.  However, the chemical reaction between them gives the muffins those wonderful tiny bubbles and soft texture of regular flour baking.  If you’re Feingold Stage 1, you can substitute any approved vinegar. Anyone—gluten free or not—will really enjoy these gluten-free Sneaky Chocolate Peanut Butter Muffins!

Gluten-Free Sneaky Chocolate Peanut Butter Muffins Recipe

Gluten-Free Sneaky Chocolate Peanut Butter Muffins recipe for Muffin Madness. Flourless wonders that offer a peanut butter cup flavor without being too sweet. [GlutenFreeEasily.com]

Yield: 18

Gluten-Free Sneaky Chocolate Peanut Butter Muffins

Sneaky Chocolate Peanut Butter Muffins ChaCha's Gluten-Free Kitchen. One of many fabulous Gluten-Free Mother's Day Brunch Recipes!

Kathryn says these flourless, naturally gluten-free muffins with a secret, sneaky ingredient offer a peanut butter cup flavor without being overly sweet.

Prep Time 10 minutes
Cook Time 15 minutes
Inactive Time 5 minutes
Total Time 30 minutes

Ingredients

  • 1 16-ounce jar all natural peanut butter
  • 1 can 15-ounce butternut squash puree (or 2 cups home cooked and pureed)
  • ½ cup cocoa powder] (or [raw cacao powder)
  • 1/3 cup organic granulated sugar
  • 4 eggs (see notes for substitution)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons baking soda
  • 1 teaspoon apple cider vinegar
  • 1 cup miniature chocolate chips (I used Enjoy Life)

Instructions

  1. Preheat oven to 375F and grease or line muffin tins.
  2. Mix together all ingredients except chocolate chips with stand mixer or food processor until creamy.
  3. Stir in chocolate chips.
  4. Spoon into 18 muffin tins and bake for approximately 15 minutes. They will feel soft and won’t get a browned crust. Test with a toothpick to be sure.
  5. Enjoy!

Notes

When Kathryn wants to make an egg-free, vegan version, she uses flax gel "eggs." 

© Shirley Braden
Cuisine: American / Category: Breakfast, Dessert

Originally published March 21, 2014; updated August 31, 2020.

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Filed Under: March Muffin Madness, MuffinsTagged With: butternut squash recipes, chocolate recipes, cupcakes, flourless, peanut butter, peanut butter recipes126 Comments

« Gluten-Free Apple Quinoa Muffins
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Comments

  1. Jacqui says

    March 21, 2014 at 10:49 pm

    oh these look yummy! May have to try with almond butter as my daughter has a peanut allergy. Thanks for sharing a great recipe!

    Reply
    • Kathryn says

      March 22, 2014 at 9:39 pm

      I’d love to hear what you think of them if you use almond butter. Do you ever substitute cashew butter or sunflower seed butter?

      Reply
  2. Tracey says

    March 21, 2014 at 10:54 pm

    Omg, this I have to try!!

    Reply
  3. Leah says

    March 21, 2014 at 11:18 pm

    I have made these with pumpkin when I don’t have quick access to squash. They are wonderful! When our family went gluten free Cha Cha’s blog was our guide. So many mouth-watering recipes!

    Reply
    • Kathryn says

      March 22, 2014 at 9:24 pm

      Thanks, Leah. Your support always means so much.

      Reply
  4. Laurel says

    March 21, 2014 at 11:21 pm

    OMG OMG OMG Someone bake me a muffin. STAT! Gorgeous.

    Reply
  5. Alliesong says

    March 22, 2014 at 12:16 am

    Sneaky indeed! Pinning to make another night! Can’t wait and may possibly never tell the secret ingredientt!

    Reply
    • Kathryn says

      March 22, 2014 at 9:26 pm

      Your family may never know! As Shirley mentioned on Facebook, as much as I love sneaky recipes for my family I am always upfront with others. I’d hate for someone to have an allergic reaction to a sneaky ingredient. =D

      Reply
  6. Sheilah Miller says

    March 22, 2014 at 1:48 am

    I think I may have found my new love.

    Reply
  7. kinsey says

    March 22, 2014 at 3:26 am

    Omg these sound amazing

    Reply
  8. Jennifer Werstein says

    March 22, 2014 at 3:45 am

    These look delicious!!!! Cannot wait to try them!!

    Reply
  9. Kim says

    March 22, 2014 at 5:27 am

    So I’ve had celiac for 20 years and have avoided baking because I am just not good at it and thought I always had to mix 6 kinds of flours to make anything (that’s what it was like 20 years ago) So I’ve relied on all the new store bought gf options but admit I waste a lot of money on items that taste terrible. So finding this blog has been life changing!!!!!! I am making these muffins in just a few hours, can’t wait.

    Reply
    • Kathryn says

      March 22, 2014 at 9:28 pm

      That’s exactly what held me back from gluten free baking for the first couple of years. Those store bought options are getting better but I agree that they are overpriced and not usually as good as homemade. I hope they worked for you!

      Reply
  10. Carol says

    March 22, 2014 at 7:24 am

    Looks delicious and the recipe is easy. Will be making these for sure.

    Reply
  11. Kathy says

    March 22, 2014 at 8:31 am

    Wow, just wow. Someday, soon I shall indulge 🙂

    Reply
  12. Mary Tokar says

    March 22, 2014 at 8:39 am

    These look amazing!

    Reply
  13. Marie says

    March 22, 2014 at 9:03 am

    I can tell you first hand these are amazing!!! ChaCha is my sweet mother in law & I’ve had the privilege of having these right out of the oven! Make sure you check her blog for other yummy treats! She also has many other recipes with sneaky-healthy ingredients!

    Reply
    • Kathryn says

      March 22, 2014 at 9:28 pm

      You are the best Marie! =D

      Reply
  14. Susan says

    March 22, 2014 at 11:49 am

    I have sometimes wondered how you can tell if the crust is browned (or not, in this case!) if the batter is dark! I was an accomplished home baker in my pre-GF days and so I know how to tell when the crust is done, but it’s good that you include the toothpick test for less experienced bakers!

    Reply
    • Kathryn says

      March 22, 2014 at 9:23 pm

      It’s all new kitchen chemistry, isn’t it Susan? It gets easier and easier as time goes on.

      Reply
  15. Cheryl Harris says

    March 22, 2014 at 12:54 pm

    Love the idea of adding butternut! Kathryn, these look delicious!

    Reply
    • Kathryn says

      March 22, 2014 at 9:23 pm

      Thank you Cheryl!

      Reply
  16. Barbara says

    March 22, 2014 at 1:13 pm

    I am going to make these. I love butternut squash! They look wonderful.

    Reply
  17. Vicky says

    March 22, 2014 at 1:43 pm

    These look so delicious and very tempting, what a fantastic recipe!

    Reply
  18. Carina says

    March 22, 2014 at 3:12 pm

    These are beautiful, and look absolutely scrumptious! Thanks for sharing the recipe!

    Reply
  19. patricia says

    March 22, 2014 at 3:23 pm

    These muffins look real yummy…especially with the chocolate.

    Reply
  20. Sharon says

    March 22, 2014 at 3:28 pm

    Ive made flourless pumpkin brownies before that my family loves using almond butter. I’m excited ti try these out. We love butternut squash. What a fun way to use up leftovers!!

    Reply
  21. Amanda says

    March 22, 2014 at 4:56 pm

    Thank you – I love the hidden veggie!!

    Reply
  22. eileen says

    March 22, 2014 at 4:58 pm

    These look.wonderful. may try with pumpkin instead of butternut squash

    Reply
  23. Claire says

    March 22, 2014 at 6:05 pm

    Yummy! I’m def going to try this one!

    Reply
  24. Helen V says

    March 22, 2014 at 6:27 pm

    These look delish!

    Reply
  25. Jen says

    March 22, 2014 at 6:28 pm

    Yum!!

    Reply
  26. Marilyn Barnes says

    March 22, 2014 at 6:49 pm

    Need to find a way to make these without the sugar. Will a stevia for baking work as a substitute?

    Reply
    • Kathryn says

      March 22, 2014 at 9:22 pm

      Marilyn, I have not made them sugar free but I have used less sugar with no change at all in texture. I haven’t tried stevia but I would think it could work. Please post another comment if you make them with stevia.

      Reply
  27. Megan says

    March 22, 2014 at 8:00 pm

    Could this also work with pumpkin puree?

    Reply
    • Kathryn says

      March 22, 2014 at 9:20 pm

      Yes, Megan. I love them with pumpkin, too. There is a slight pumpkin flavor which you don’t get with the butternut squash.

      Reply
  28. Abby says

    March 22, 2014 at 10:20 pm

    Not only is this gf, but it’s also very low in sugar. Maybe I’ll try honey. Can’t wait to make them!!

    Reply
    • Kathryn says

      March 23, 2014 at 9:36 am

      It is low in sugar, just barely over a teaspoon per muffin. Less than some use in their morning coffee. Honey sounds amazing.

      Reply
  29. Janis S says

    March 22, 2014 at 11:48 pm

    peanut butter and chocolate – yum!

    Reply
  30. Emily says

    March 23, 2014 at 2:17 am

    These look amazing!

    Reply
  31. Kelly Schaefer says

    March 23, 2014 at 8:40 am

    I am making these Easter. I gave up chocolate for Lent. I just put this in my calendar to make. Can’t wait!

    Reply
  32. Bev says

    March 23, 2014 at 10:48 am

    Can’t go wrong with peanut butter and chocolate! I would guess any nut butter would work! These sound fabulous!

    Reply
  33. Venessa F. says

    March 23, 2014 at 11:13 am

    I like that these have butternut squash!

    Reply
  34. Deanna Fazzolari says

    March 23, 2014 at 11:54 am

    Thank you for making my life a lot sweeter and tastier!! Love your recipes !!

    Love the Chocolate, peanut butter ans squash in a muffin.

    You are AMAZING!!

    Reply
  35. Linda S says

    March 23, 2014 at 12:13 pm

    All I can say is WOW! 🙂

    Reply
  36. Karen says

    March 23, 2014 at 12:52 pm

    Ok. I cannot wait to try these. Nutritious and they look wonderful. I share what I make with four others who cannot bake for themselves. They are going to LOVE you!!!

    Reply
    • Kathryn says

      March 23, 2014 at 8:59 pm

      That makes me so happy!

      Reply
  37. Abby says

    March 23, 2014 at 7:00 pm

    What is the importance of baking soda? Could I swap with baking powder?

    Reply
    • Kathryn says

      March 23, 2014 at 8:59 pm

      The baking soda and vinegar react together and form the tiny air bubbles you find in non-gf baked goods. I have left out the baking soda and vinegar and they are still great.

      Reply
  38. Jamie S says

    March 23, 2014 at 7:42 pm

    These are the cats meow…….hehe

    Reply
  39. Heather Bungc says

    March 23, 2014 at 10:05 pm

    These look SO good. Love the hidden squash!

    Reply
  40. Jen says

    March 23, 2014 at 11:17 pm

    One of my favourite flavour combos—plus Hubby is doing Atkins and these are going to be semi-acceptable for that. 😉 I made banana-chocolate bars for his birthday today but in my opinion, one can rarely have “too many” baked goods about. 😉

    Reply
  41. mysweetiepiepie says

    March 24, 2014 at 12:21 pm

    Very sneaky indeed…

    Reply
  42. Jeanne says

    March 24, 2014 at 2:44 pm

    WOWZA!! What an idea! I have to try this recipe. My one problem being finding the butternut squash in the springtime…??? Would pumpkin puree work?

    Reply
    • Kathryn says

      March 24, 2014 at 4:04 pm

      Pumpkin will work, but you will taste it slightly. I still really like it. Butternut squash disappears. I am usually able to find canned butternut squash year round at Whole Foods.

      Reply
      • Jeanne says

        March 24, 2014 at 4:12 pm

        Oh – we don’t have access to Whole Foods in our area. I’ll try my favorite Market of Choice – a small local chain store. It’s wonderful. Thanks! Or maybe Trader Joe’s would have it?

        Reply
        • Kathryn says

          March 24, 2014 at 6:34 pm

          I think TJ’s only has it during Thanksgiving. But my TJ’s does have pre-cut butternut squash in the produce section which could be steamed and pureed.

          Reply
          • Jeanne says

            March 27, 2014 at 11:55 am

            WooHoo! I found the canned variety at Market of Choice!! Now to make the yummy looking muffins!! Thanks again!!

  43. Chere says

    March 24, 2014 at 3:15 pm

    Hi,

    I just made these with sesame butter (that’s all I had) and they are OMG awesome!!!

    Thank you!

    Reply
    • Kathryn says

      March 24, 2014 at 4:04 pm

      That’s great to know Chere! Thanks for posting!

      Reply
  44. Katie says

    March 25, 2014 at 11:07 am

    This is one of the best combinations! I’ll have to see if I can work around the egg issue..

    Reply
    • Kathryn says

      March 25, 2014 at 9:18 pm

      Here’s my vegan recipe – no eggs – http://chachasgfkitchen.blogspot.com/2012/11/november-gratitude-day-twenty-seven.html

      Reply
  45. Erin says

    March 25, 2014 at 3:55 pm

    Wow, what a cool recipe!

    Reply
  46. Sarah L says

    March 25, 2014 at 10:04 pm

    Wow, I have to try this! Looks so yummy!

    Reply
  47. [email protected] says

    March 25, 2014 at 10:47 pm

    creative!

    Reply
  48. Cindy W. says

    March 26, 2014 at 3:53 pm

    Wow, these muffins sound really different. Can’t wait to try them.

    Reply
  49. Molly (Based on a Sprue Story) says

    March 26, 2014 at 6:35 pm

    Sneaky indeed, but I’m always happy to eat butternut squash in any kind of recipe! Yummy looking muffins, and thank you for the culinary chemistry lesson. 🙂

    Reply
  50. Michelle says

    March 26, 2014 at 7:25 pm

    Oh wow – these sound so good! I can’t wait to make these for my niece and nephew!

    Reply
  51. julie says

    March 26, 2014 at 9:15 pm

    these look amazing, I definitely need to try these.

    Reply
  52. francesca says

    March 27, 2014 at 10:14 am

    These look so easy and yummy I bet my 9yr old will love them!!

    Reply
  53. Laura Kaczmarek says

    March 27, 2014 at 10:15 am

    These look so good! I love that there is no “flour” in the recipe and just uses butternut puree…so much better! Can’t wait to try these!

    Reply
  54. Cresenda says

    March 27, 2014 at 10:48 am

    Mmmm…chocolate muffins! with peanut butter! I so miss the chocolate muffins from Costco. Another muffin recipe to add to my “Must Try” list. Thank you for sharing it! Also good to find out that butternut squash doesn’t leave a strong taste like pumpkin. 🙂

    Reply
  55. Teufelchen says

    March 27, 2014 at 11:41 am

    They look so yummy. I have to meke them really soon.

    Reply
  56. Robin says

    March 27, 2014 at 12:22 pm

    I cannot wait to make these sneaky chocolate peanut butter muffins. Look delicious

    Reply
  57. Julie says

    March 27, 2014 at 12:51 pm

    These muffins look incredible!

    Reply
  58. Sherry C says

    March 27, 2014 at 2:41 pm

    I am making these today!!! They look awesome and the ingredients are not scary – and in fact I have all of them in my kitchen. Yahoo.

    Reply
    • Kathryn says

      March 28, 2014 at 10:22 pm

      I like that these re not scary to you! Hope you enjoy!

      Reply
  59. Stephanie says

    March 27, 2014 at 5:07 pm

    PB and chocolate – a winning combo!

    Reply
  60. Sue says

    March 27, 2014 at 5:19 pm

    Can’t wait to try these! I’m happy to have found your website. Go Spartans!

    Reply
  61. shawn says

    March 27, 2014 at 7:10 pm

    i am intrigued. looking forward to trying this and and going to share the recipe with my gf buddy right now. thanks!

    Reply
  62. Nettie Lewis says

    March 28, 2014 at 5:24 am

    Will have to make these.

    Reply
  63. Maurice Restivo says

    March 28, 2014 at 6:17 pm

    This is one I definitely look forward to trying.

    Reply
  64. Wendy says

    March 28, 2014 at 9:27 pm

    These are the muffins that brought me to this site. Can’t wait to try them!

    Reply
  65. Lewann Rice says

    March 30, 2014 at 12:56 am

    These muffins sounds sinful! Can’t wait to try them.

    Reply
  66. Susan says

    March 30, 2014 at 2:04 am

    thanks for the egg free version!

    Reply
  67. Janelle says

    March 30, 2014 at 9:50 am

    These sound & look like they are delicious!

    Reply
  68. Allison says

    March 30, 2014 at 7:20 pm

    Made these today, easy & delicious. Any idea of calorie count?
    Thank you

    Reply
  69. Cindy (Vegetarian Mamma) says

    March 30, 2014 at 8:42 pm

    I like the addition of butternut squash! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    What great recipes this week in the link up!

    Cindy from vegetarianmamma.com

    Reply
  70. Christina says

    March 30, 2014 at 9:00 pm

    Loved this Recipe … So Delicious and I have to say I was very doubtful, looking at the batter, But boy was I shocked! Thank you so much

    Reply
    • Kathryn says

      March 31, 2014 at 3:07 pm

      So glad to hear it!

      Reply
  71. Karol says

    March 30, 2014 at 11:34 pm

    These look really delicious, and simple to make. I’ll have to try these soon 🙂

    Reply
  72. Rebecca S says

    March 31, 2014 at 1:55 am

    I am always looking for ways to include veggies

    Reply
  73. Melissa says

    March 31, 2014 at 11:22 am

    Made these this weekend and they are as good as you think. I would half the vinegar or even leave it out. It does provide a slight after taste I didn’t love. But over all it is a GREAT treat!

    Reply
    • Kathryn says

      March 31, 2014 at 3:06 pm

      Interesting, you can totally leave it out if you like. The texture will not be too different.

      Reply
  74. Venessa says

    March 31, 2014 at 1:24 pm

    This is a neat recipe! I think I’ll try it with almond butter in one batch.

    Reply
  75. Laura O| Petite Allergy Treats says

    March 31, 2014 at 9:08 pm

    I love sneaking in vegetables! Great job!

    Reply
  76. tina says

    March 31, 2014 at 9:23 pm

    Yum, I have to make these!!!

    Reply
  77. Laureen says

    March 31, 2014 at 9:24 pm

    This looks like something my son would LOVE!

    Reply
  78. Bri says

    March 31, 2014 at 10:29 pm

    You had me at chocolate!

    Reply
  79. Melanie Binkley says

    March 31, 2014 at 10:38 pm

    oooooooooooo my goodnesssssssss making!

    Reply
  80. Tracy mann says

    March 31, 2014 at 10:44 pm

    Squash? Holy cow! Can’t wait to sneak these by my hubby! He’s the ultimate decider in gf pass or fail!

    Reply
  81. Ilissa says

    March 31, 2014 at 11:22 pm

    wow!! that looks delicious

    Reply
  82. Sarah says

    March 31, 2014 at 11:27 pm

    The butternut squash puree sounds like it would make the muffins super tender and delish!

    Reply
  83. Lori Lewis says

    March 31, 2014 at 11:33 pm

    These are definitely going to bake up super moist. Why is ACV an ingredient, what does it do? Thanks for the recipe!

    Reply
    • Kathryn says

      April 1, 2014 at 9:55 pm

      The ACV reacts with the baking soda to form lots of bubbles and give the muffins a nice, light texture.

      Reply
  84. Lindsey says

    April 1, 2014 at 12:00 am

    PB + Chocolate = <3

    Reply
  85. Deb says

    May 1, 2014 at 1:39 am

    Do you know how long to bake these if you were to bake them as a cake instead of muffins? It’s my daughter’s second birthday. The pan is roughly 8×10 inches (it’s shaped like a bunny).

    Reply
    • Kathryn says

      May 1, 2014 at 9:54 am

      Hi Deb, these do taste like cake so that should be yummy! I haven’t baked these in a cake pan in quite some time but had actually planned to do so this afternoon. It seems it takes about thirty to thirty-five minutes when I use a 9 x 13 pan so that’s when I’d start checking. I will use a smaller pan when I make them in about four hours and will let you know how long it takes for mine to bake. =D

      Reply
  86. Deb says

    May 1, 2014 at 3:24 pm

    Perfect! Thank you so much!

    Reply
    • Kathryn says

      May 1, 2014 at 3:53 pm

      I was happy to do it – my glass pan, approximately 7 x 11, took 36 minutes. Hope your daughter has a great birthday!

      Reply
      • Deb says

        May 9, 2014 at 7:05 am

        This turned out great. My bunny pan took about 33 minutes, and it tasted great! I did accidentally forget to add the chocolate chips, so I will try to remember that next time. But, I liked that it was not overly sweet. Thank you very much!

        Reply
        • Shirley says

          May 11, 2014 at 11:18 pm

          Thanks for reporting back, Deb! I’m so happy to hear your review and I know that Kathryn will be, too! 🙂

          Shirley

          Reply
  87. Kathryn says

    May 20, 2014 at 4:41 pm

    So happy to hear it! 🙂

    Reply
  88. Jacquie says

    July 15, 2014 at 12:30 pm

    Happened upon this site the other day and thought I’d give these a try. They are amazing, I even brought one for a friend to taste test and she had no idea they were gluten free, nor that they contained squash. I was equally impressed they turned out as I forgot to add the sugar. My friend shared with a couple of co-workers and the response was “where are the rest of them!”

    Thank you for an amazing recipe. Look forward to trying some more.

    Reply
    • Shirley says

      July 15, 2014 at 12:55 pm

      Hi Jacquie–Welcome to gfe! I’m so glad that you and your gluten-full friends (and friends of friends) loved Kathryn’s recipe! 🙂 Oh, and I hope you find many more that you love here on gfe for the March Muffin Madness event.

      Shirley

      Reply
      • Kathryn says

        August 25, 2014 at 8:06 pm

        Jacquie, that review just made my day. Thanks so much for sharing. Shirley is the best, she’s got so much to choose from. =D

        Reply
        • Shirley says

          August 26, 2014 at 4:16 pm

          Thanks for the sweet words, Kathryn. I’m so happy that you shared your recipe with everyone here! I still have to make it. After vacation for sure! 🙂

          xo,
          Shirley

          Reply
  89. Jennifer says

    April 1, 2015 at 6:56 pm

    These were so good! And we’re NOT a gluten-free household. We’ll be making these often. Thank you!!!

    Reply
    • Shirley says

      April 2, 2015 at 10:27 am

      Hi Jennifer–Welcome to gfe! 🙂 I really appreciate you taking the time to leave a comment with your family’s terrific review and I know that Kathryn, the creator of these muffins, will, too. When gluten-full families praise gluten-free recipes, that’s the highest compliment! 😉 I’m a huge fan of flourless recipes because they are simply more of the essence of the basic ingredients without flour complicating things. LOL, but that’s really how I feel.

      Shirley

      Reply
  90. April J Harris says

    April 11, 2016 at 1:49 pm

    It’s lovely to meet Kathryn and discover her blog, Shirley! And those Chocolate Peanut Butter Muffins! They look delicious. I have used butternut squash in baking very successfully so I love Kathryn’s ‘secret ingredient’. Pinned. Thank you for sharing this recipe with us at the Hearth and Soul Hop.

    Reply
    • Shirley Braden says

      April 13, 2016 at 11:19 pm

      April–I’m so glad to introduce you to Kathryn and her blog! She created fantastic recipes … obviously. 🙂 How neat that you’ve used her secret ingredient successfully before! As I shared, these muffins were the starting point for my Flourless Magical Muffins recipe. One good recipe leads to another! 😉

      Thanks for sharing!
      Shirley

      Reply
  91. swathi says

    April 11, 2016 at 2:55 pm

    This gluten free peanut butter muffins looks perfect, thanks for sharing with Hearth and soul blog hop. pinning.

    Reply
    • Shirley Braden says

      April 13, 2016 at 11:20 pm

      Swathi–They are picture perfect, aren’t they? Thanks so much for the H&S <3! 🙂

      Shirley

      Reply
  92. Johnna says

    January 26, 2018 at 1:55 pm

    We’ve been enjoying these muffins this week! What a fantastic flourless recipe. I subbed pumpkin for the butternut squash and used coconut sugar–they are perfect! Thanks for sharing this recipe.

    Reply
    • Shirley Braden says

      February 5, 2018 at 8:42 pm

      Yay, Johnna! So happy that you’ve been making Kathryn’s muffins and loving them so! I usually use pumpkin butter in my adaptation of her recipe here. As I always say, one good muffin leads to another. 😉 I’ve actually had these muffins made by Kathryn herself and I was super impressed! Mr. GFE was with me at the time and he loved them as well. 🙂 Thanks so much for taking the time to share your review here on gfe!

      Shirley

      Reply

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  1. Corn Free Corn Tortillas, Dairy Free Sour Cream, DF & GF Bloomin' Onion, Choc Avocado Cookies, & Grain Free PB Choc Muffins - Whole New Mom says:
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