As the holiday season approaches, yummy treats will soon be consumed devoured, and I dare you to only have one just one of these peanut butter gingerbread muffins. Rich with peanut butter flavor and a subtle hint of spiced goodness, you’ll be sure to love this holiday treat!
Speaking of dares, I also dare you to make these peanut butter gingerbread muffins with two crazy busy, chaotic, impatient little humans. We can chalk it up to family bonding, or a nice patience tester – whichever you prefer.
It always starts the same, I tell my boys that we are going to bake and the excitement is REAL. Before you know it, three musketeers are in the kitchen whipping up something delicious. The first couple ingredients go swimmingly, one is helping pour, the other is (making an attempt at) stirring. I might even hear a compliment said between the tiny humans, and I think to myself that my Mother of The Year medal is heading my way and we should do this more often.
(Naive)
Before I know it, I snap back to reality when the “M” word starts to make it’s awful appearance. Mine, Miiine, MIIIIINE! From then on, tensions are high. One is glaring at the other, one touched the other, and heaven-forbid they sit next to each other.
Baking with two crazy little boys, looks more like this…
Turning away for half a second only to turn back and notice that T-Rex’s tail is stirring the batter.
Little tongues touching spoons and placed back into the bowl before this momma can react.
A new load of laundry started since half the ingredients are smeared into sleeves and socks.
And you KNOW timeouts are a guarantee because someone hit someone, someone bit someone, and someone said booty or butt or poop.
But, alas, there is hope! Once these gluten free, dairy free muffins are out of the oven touching your lips, the madness will have been worth it. A slightly crunchy outside mixed with a soft, fluffy inside is sure to make your tastebuds happy. These peanut butter gingerbread muffins are perfect for holiday potlucks, cookie exchanges (yes, you have my permission to be the rebel), or Christmas morning. An added bonus – a gingerbread smell that hypnotizes everyone that steps foot in your kitchen! Even crazy little boys…
Holiday muffins you can feel good about – simple and healthy ingredients that taste like comfort with every bite. You’ll love the combo of rich peanut butter with that classic spiced gingerbread finish. It’s a recipe you must try, even if the process is a fiasco!
Be sure to check out these other holiday-inspired breakfasts too! Like this Grain Free Gingerbread Porridge, Paleo Maple Walnut Cookies (amazzzzzing dunked in coffee), or this Caramelized Onion Butternut Squash Crustless Quiche.
Peanut Butter Gingerbread Muffins
These grain free, dairy free muffins are a delicious and easy breakfast everyone will love. Rich peanut butter combined with gingerbread spices is perfection.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Ingredients
- 1/2 cup creamy, all-natural peanut butter
- 1/4 cup molasses
- 3 eggs
- 1/4 cup melted coconut oil
- 3 tablespoons coconut sugar
- 1/3 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/4 teaspoons cinnamon
- 1 1/4 teaspoons ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
Instructions
- Preheat oven to 350 degrees
- Combine the peanut butter and molasses. Then add in the eggs and coconut oil
- Add the remaining ingredients and stir until well combined
- Pour the batter into a greased muffin tin or cupcake liners. Fill each mold roughly 2/3 high
- Place into the oven and bake for 18-20 minutes, just until the center is set. Transfer muffins to a cooling rack
- Once fully cooled, muffins can be stored in an airtight container
Notes
For sweeter muffins, add another tablespoon or two of coconut sugar
These look great! If I wanted to make them as mini muffins, do you think baking for 10 minutes would work? And did you try these with other flours? I have an almond blend flour that I typically use but don’t want to substitute it if it won’t work.
Could maple syrup or honey sub for molasses?
I triple checked the recipe afterwards to ensure that I hadn’t forgotten an ingredient, but these were so so dry and crumbly. I’m not sure what happened 🙁