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Plan This Recipe Print
The Cook
Mindy, Once A Month Meals
12Servings
6Ingredients
25Comments
Delicious gluten free dairy free chocolate peanut butter muffins. These muffins don't call for any flour, so there are no tricky substitutions! These taste like a peanut butter cup muffin!
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12Servings
6Ingredients
25Comments
- Ingredients
- Containers
- Supplies
Ingredients
- ½ cups Coconut Oil
- ½ cups Honey
- ½ cups Cocoa Powder
- ¾ cups Peanut Butter, Creamy
- 4 individual Egg
- ½ teaspoons Baking Soda
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a saucepan over medium heat, melt the coconut oil and honey together.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw:Countertop
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a saucepan over medium heat, melt the coconut oil and honey together.
- Whisk in cocoa powder and peanut butter until smooth.
- Remove from heat and let cool slightly.
- Add eggs slowly and baking soda and mix gently.
- Pour into greased muffin tins.
- Bake at 350 degrees for 18-22 minutes or until done, tested with a toothpick coming out clean from center.
- Nutrition Facts
- Categories
Nutrition Facts
- Servings Per Recipe
- 12 Servings
- Serving Size
- 1 muffin Amount Per Serving
- Calories
- 261
- Total Fat
- 20g
- Saturated Fat
- 10g
- Trans Fat
- 0g
- Cholesterol
- 75mg
- Sodium
- 150mg
- Total Carbohydrates
- 17g
- Fiber
- 2g
- Sugar
- 13g
- Protein
- 7g
- WW Freestyle
- 11
Categories
shellfish-free, fish-free, gluten-free, dairy-free, gluten-free-dairy-free, kid-friendly, vegetarian, winter, fall, spring, real-food
shellfish-free, fish-free, gluten-free, dairy-free, gluten-free-dairy-free, kid-friendly, vegetarian, winter, fall, spring, real-food
25 Comments
Join the discussion
These are FANTASTIC!I made up a second batch a few days after our once a month cooking and did them in our mini-muffin tins, so we could more easily pack them for snacks (they thaw a bit faster this way). I think we’ve had to make a new batch 3 times already 😉 They’re that good!And gluten free!
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Thanks for sharing my recipe 🙂
Have a blessed day!Reply
Michelle—This was a wonderful muffin! Thank you! We love posting great GF food and sending you more traffic!
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so can not wait to try these – we have been GF/DF for a month now and these would be a great treat
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just made these with almond butter due to peanut allergy in the house. Still FANTASTIC!!!! Yummy!
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Wonderful Cara! Yes, this would be an easy substitution! I’m glad you enjoyed them!
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I LOVE the idea of this recipe. Will be trying them out!
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Does this really work with flax seed egg replacer and no flour?
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I have not made this using an egg replacer but it does with without the flour.
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Anybody know if this would work with muffin top pans?
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Should work just fine.
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I know its a month late but on the recipe cards it says Servings: 2, it should be 12 for the basic 4 person recipe. I almost quadrupled the recipe thinking it would only make 2 at a time.
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Thanks Loren!
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It doesn’t say in the directions to remove the pan from heat after melting the butter and honey together. Won’t the eggs start to cook if the pan is still cooking? When is the pan supposed to come off of the heat?
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You can leave the pan on the stove while adding all the ingredients. Once everything has mixed, pour it into the muffin pans to cook in the oven.
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What specific egg replacer would you recommend? Flax eggs, Ener-G egg replacer, or applesauce? Thanks!
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We usually do something from this post – http://onceamonthmom.com/going….
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I MUST have missed something. I followed the directions but I ended up with little pieces of scrambled egg in mine!
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Hi Angie. I’m sorry that happened! I’m not quite sure why, I’ve made these quite frequently and haven’t had this issue. I would just recommend gently stirring the mixture and not allowing it to sit. I hope this helps!
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Use a low temperature to melt the ingredients. It will take longer but you won’t run into the egg cooking problem.
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I got scrambled eggs when I made these last night, and all of the oil separated out of the batter. It was quite awful. I think I’ll try again but take the pan off the stove and allow it to cool a bit this time!
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Oh no!!! I’m sorry about that! Yes you should remove from the heat and then add the eggs very slowly while whisking vigorously. To “temper” them so to speak.
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Where are the cooking directions? I have made these in the past with great results now the recipe is gone ?
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Due to our Membership Model at Once A Month Meals, many of our recipes are intended for members only.
I’m very sorry that this freezer recipe you hoped to make is not publicly available to you. But, this is a great opportunity to join our waitlist, if you haven’t already, for being able to enjoy it again in the future when we reopen membership to the public!
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These are AMAZING! My family loved them. A flourless chocolate muffin? Oh yes please!
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