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A white plate of peanut butter muffins.
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4 Ingredient Peanut Butter Muffins (no flour)

A simple-to-make, delicious snack that is also gluten-free! These peanut butter muffins are very filling and great to take on the go.
Prep Time10 minutes
Cook Time18 minutes
Cooling time1 hour
Total Time1 hour 28 minutes
Course: Snack
Cuisine: American
Keyword: easy, easy snacks, flourless recipes, grain-free, peanut butter muffins
Servings: 12 muffins
Calories: 321kcal
Author: Laura Ascher

Equipment

  • Muffin tin lined with paper liners

Ingredients

  • 2 cups natural, stir peanut butter
  • 4 large eggs
  • ½ cup honey
  • 2 teaspoons baking soda
US Customary - Metric

Instructions

  • Preheat oven to 350°F
  • Add peanut butter, eggs, honey, and baking soda to a medium-sized mixing bowl.
  • Use a large spoon to combine the ingredients well.
  • Scoop batter into prepared muffin tins about ¾ of the way full. Bake on the center rack for 15-18 minutes. Allow to cool before serving.

Notes

  • The batter is thick and won't pour into your tins like typical muffin batter.
  • Your peanut butter should be just peanuts and salt, and require stirring when you first open the jar. The no-stir peanut butter is thicker and won't work well in this recipe.
  • Instead of using paper liners, you can grease your muffin tins well and scoop the batter directly into them.
  • Feel free to add chocolate chips to this recipe! They would be a delicious addition.
  • These muffins freeze very well. Store them in an airtight container in the freezer and let them thaw at room temperature for 20-30 minutes or microwave them before enjoying.