Peanut Butter Cup Muffins

Prep Time 10 min Cook Time 12 min Serves 6 jumbo or 12 standard muffins     adjust servings

A peanut butter cup in muffin form! Vegan and gluten free!


  • 2 1/2 cups gluten free oat flour
  • 1 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 2 flax eggs (real eggs work too)
  • 1/2 cup maple syrup
  • 1/2 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1/2 cup almond milk
  • Roughly 1 cup peanut butter (for the filling only)


  1. Preheat oven to 350.
  2. Mix all the dry ingredients in a bowl .
  3. Mix wet in another bowl .
  4. Add wet to dry and mix until combined. If the batter looks a little dry, you can add more milk.
  5. Line muffin pans with liners. I use silicone liners and do not need to oil them. If you use paper liners, they will need to be greased to prevent sticking.
  6. Put a little batter into the bottom of each muffin cup.
  7. Using a small cookie scoop , scoop a little peanut butter onto the top the batter in each cup.
  8. Fill the remainder of each cup with more batter until all the muffin cups are filled.
  9. Bake in the oven for about 10-12 minutes.
  10. Let the muffins cool completely before removing them from the pans.


Recipe Notes

Keep these stored in the fridge or freezer. They should last a couple weeks in the fridge and 6 months in the freezer. Enjoy!

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