These Flourless Peanut Butter Oatmeal Muffins take minutes to prepare. Made with wholesome ingredients, they make for a healthy breakfast option. Substitute almond butter for a peanut-free muffin option.
What’s your go-to comfort food?
I hate to talk about the weather, but the up and down of temps can take a toll. Some days I’m ready to go into hibernation and others to break out the short sleeves. Either way, I’m afraid winter’s not done with us quite yet.
With the cold blasts lingering, I’m finding myself craving comfort foods. Peanut butter has always been at the top of the list for me.
Peanut Butter Oatmeal Muffins Ingredients
Pair that with my favorite meal of the day—breakfast—and the morning starts on a high note. While I wanted these peanut butter muffins to be simple, I also wanted them to be wholesome. Here’s what you’ll need:
- Unsweetened applesauce
- Creamy natural peanut butter
- Maple syrup
- Ground flaxseed
- Vanilla extract
- Gluten-free oats
When you fold in gluten-free oats for heartiness, it also incorporates healthy whole grain goodness.
Then, applesauce adds additional fiber and vitamin C. Plus, it replaces the egg. Natural sweetener maple syrup adds its own supply of protective antioxidants.
In addition to a nutritionally packed muffin, I just love how simple the ingredients are in this gluten-free muffin recipe.
Can You Substitute Other Nut Butters?
If you need these flourless peanut butter oatmeal muffins to be peanut-free, substitute almond butter or cashew butter. Kid-friendly, adult-friendly, crazy weather-friendly. Enjoy!
More Gluten-Free Peanut Butter Recipes
Flourless Peanut Butter Oatmeal Muffins
- 1 cup unsweetened applesauce
- 1 cup natural peanut butter well stirred
- 1/2 cup maple syrup
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon baking soda
- pinch of salt
- 1 cup gluten-free oats
- 1/4-1/2 cup dairy-free chocolate chips
- 1/4 cup gluten-free oats
- Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with silicone muffin cup liners and a second one with 6 (or do in two batches) or spray tin with cooking spray. Paper liners may tear muffin apart during removal.
- In the bowl of a food processor or high speed blender (I prefer food processor), add applesauce, peanut butter, maple syrup, flax egg, vanilla extract, baking soda, and salt. Process until just combined, stopping occasionally to wipe down sides with rubber spatula.
- Fold in gluten-free oats until evenly incorporated.
- Using a 1/4 measuring cup, fill muffin cups just over half full**. Sprinkle oats or chocolate chips or both on top. Bake for 25 to 30 minutes or until a toothpick comes out mostly clean. Transfer muffin tin to a wire cooling rack and allow to cool completely. If baked without liners, loosen edges with a sharp knife.
- Serve or store muffins in an airtight container.