serves / makes 16 Muffins


For the peanut butter muffins

  • 150g dairy free spread
  • 250g peanut butter
  • 250g soft brown sugar
  • 125g caster sugar
  • 4 eggs
  • 250g self-raising gluten and dairy free flour
  • 2 teaspoons xanthan gum
  • 130ml dairy free milk

For the chocolate buttercream:

  • 125g dairy free butter
  • 50g gluten and dairy free cocoa powder
  • 200g icing sugar


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  1. Preheat the oven to 180 oC and line a muffin tray with paper cases
  2. Beat together the peanut butter, dairy free spread, brown sugar and white sugar until fluffy, about a couple of minutes
  3. Add the eggs one at a time, beating well between adding each egg
  4. Add in the flour and xanthan gum
  5. Mix well
  6. Add in the dairy free milk
  7. Beat until well combined
  8. Spoon into the muffin cases, about a tablespoon in each case
  9. Bake in the centre of the oven for 20 minutes until golden brown
  10. Remove from the oven and cool completely before icing
  11. To make the icing combine the dairy free spread, cocoa powder and icing sugar and beat until well combined
  12. Pipe the chocolate buttercream onto the top of each muffin

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