Gluten Free Peanut Butter Muffins

Since I posted on the illustrator's favorite food yesterday, I thought I would post one of my new favorites today.  I mentioned the peanut butter muffins two weeks ago and never posted the recipe.

When you add water...it makes smooth and creamy peanut butter!

People always ask me if gluten free baked goods are dry and honestly, you couldn't tell this is gluten free. The texture is really soft and chewy.

I put a little brown sugar on top, but it sank to the bottom. No worries, it was a nice little surprise in the middle of the muffin.

Gluten Free Peanut Butter Muffins
(makes 6 regular muffins)

1/2 cup almond milk
1 1/2 tsp apple cider vinegar
1/2 gluten free flour blend (I used Bob's Red Mill)
1/4 cup peanut flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/3 cup brown sugar
5 drops vanilla stevia (or another 2 TBSP brown sugar)
1/4 cup peanut flour
3 TBSP water
1/4 tsp brown sugar for each muffin

Preheat the oven to 350 degrees. Spray muffin pan with cooking spray.

First, stir the almond milk with the vinegar together and allow this to sit while you get everything else ready.  Combine the flour, 1/4 cup peanut flour, baking powder, baking soda, salt and brown sugar in a mixer. Next stir together the stevia, 1/4 cup peanut flour and water to form peanut butter. Then add the soured milk and peanut butter mixture to the rest of the ingredients and mix until well blended. Pour evenly into muffin cups. Sprinkle 1/4 tsp brown sugar on top of muffins. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan. Then remove muffins and place on a cooling rack.