Description
Gluten-free muffins made with creamy peanut butter, applesauce, and topped with a nutty oatmeal streusel. Perfect for a wholesome breakfast or snack.
Ingredients
Scale
For the Muffins:
- 1 ¾ cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup creamy peanut butter (natural is best)
- ¾ cup unsweetened applesauce
- ⅓ cup honey or maple syrup
- 2 large eggs
- ½ cup almond milk (or any milk you prefer)
- 1 teaspoon vanilla extract
For the Streusel:
- ¼ cup gluten-free rolled oats
- 2 tablespoons brown sugar
- 2 tablespoons gluten-free flour
- 1 tablespoon melted butter or coconut oil
- 1 tablespoon peanut butter
Instructions
- Preheat Your Oven: Set it to 375°F (190°C). Line a muffin tin with 12 paper liners or lightly grease the cups.
- Mix the Dry Stuff: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Get That Batter Going: In a large bowl, beat the peanut butter, applesauce, and honey (or maple syrup) until smooth. Add the eggs, almond milk, and vanilla extract, mixing well.
- Combine Dry with Wet: Gradually add the dry mixture into the wet ingredients. Stir just until combined—don’t overmix, or you’ll lose that tender muffin texture.
- Make the Streusel: In a small bowl, mix the oats, brown sugar, gluten-free flour, melted butter, and peanut butter until crumbly. If it’s too sticky, add a teaspoon of oats.
- Fill and Sprinkle: Divide the batter evenly among the muffin cups, filling each about ¾ full. Generously sprinkle the oatmeal streusel on top.
- Bake: Pop the tin into the oven for 18–22 minutes or until a toothpick inserted into the center comes out clean. Your kitchen will smell like heaven by now.
- Cool (If You Can): Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 10g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg