Success! These muffins don’t even seem gluten-free!
- 1/2 cup peanut butter
- 1 cup unsweetened almond milk
- 1 cup gluten-free all purpose flour
- 1 cup oats
- 1/2 cup sugar
- 1 heaping tablespoon baking powder
- pinch of salt
- 1/2 teaspoon vanilla
Preheat oven to 400ºF and prepare muffin pan. In a small saucepan, melt peanut butter in almond milk over low heat, stirring constantly. Remove saucepan from heat and set aside to cool slightly. While peanut butter mixture cools, combine together the flour, oats, sugar, baking powder, and salt in a large bowl. Once the peanut butter mixture is cool, add vanilla to the saucepan. Then incorporate the peanut butter mixture into the dry ingredients and stir until just combined. Transfer the batter into the muffin pan and bake for ~12 minutes. Makes ~9 hearty muffins.
P.S. This post is now featured on Sweets for a Saturday!