Chocolate Peanut Butter Flourless GFCFDF muffins

In our expedition into the world of GFCF cooking, I've been looking for recipes that don't try to mimic gluten-based baked goods.  I've been looking for recipes that are natively gluten- and dairy-free, that don't use a ton of substitute ingredients.

This is one of them. Yay!

These are incredibly delicious.  And sneaky with the veggies.  You seriously would have no idea that there was a vegetable in these guys.

The only tricksy part here GFCF-wise is the chocolate chips...if you want a totally dairy-free recipe, you have to find specialty dairy-free vegan chocolate chips. Which exist. But not at my regular grocery store.  I chose to use regular white chocolate chips because we still had some hanging around that needed to be used up, and our need for dairy-free foods is not as absolute as it might be with, say, a true food allergy.  You could leave them out altogether (though you'll lose a muffin or two in terms of yield), or use something like chopped nuts instead.

As always, do what works in your kitchen and household.

A note on butternut squash puree...I actually did see this in a can on the organic-and-other-oddments part of the canned vegetable aisle at my grocery store.  I personally used 2 cups of boiled butternut squash, which was about 1/2 of a medium-sized squash.  The main difference I suspect is the remaining moisture content of the two...the homemade puree will likely be moister than the canned, and will possibly take longer to bake (this was my experience).


Chocolate Peanut Butter Muffins

Makes 1 dozen regular muffins + 18 mini muffins

1 16 oz jar peanut butter
2 cups butternut squash puree or 1 15 oz can butternut squash puree
1/2 cup cocoa powder
1/3 cup sugar (you might use 2-3 tbsp more if you like a sweeter muffin)
1/2 tbsp baking soda
4 eggs
1 tsp vanilla
1 tsp apple cider vinegar
1 cup chocolate chips (vegan, dairy-free if desired) or chopped nuts

Mix peanut butter and squash in a food processor or mixer.  Add cocoa powder, sugar and baking soda.  Whisk eggs with vanilla and vinegar, then mix into dry mixture.  Stir in chip/nuts.

Spoon batter into muffin tins lined with papers or sprayed with cooking spray.

Bake 15-25 minutes at 375F for regular muffins, or 10-15 minutes for mini muffins.  Test with a toothpick to be sure they are done.


Pin It