Easy Gluten-Free Chocolate Peanut Butter Muffins
Super easy one-bowl recipe for gluten-free chocolate muffins. Very soft and tasty, these muffins are a very good option for any moment of the day.
Ingredients
- 2 eggs
- 1 cup brown sugar
- 3/4 cup sunflower oil
- 3 tbsp peanut butter
- 2 cups buckwheat flour
- 2 tbsp corn starch
- 2 teaspoon baking powder
- Pinch of salt
- 4 tablespoon unsweetened cocoa powder
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (180°F)
- Line 12 muffin cups with liners or lightly grease them.
- In a large bowl beat the eggs with the sugar, oil, and peanut butter.
- Add the buckwheat flour, corn starch, baking powder, salt, and cocoa powder along with the milk and mix well without beating.
- Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
- Bake for 25/30 minutes or until a tester comes out dry.
- Let cool before removing.
Notes
- Store the muffins in an air-tight container at room temperature for 3 days or in the fridge for up to 5 days
- You can freeze them in a safe storage container (ziplock bag, freezer-safe container) for up to 3 months. To reheat frozen muffins, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°).