Gluten-free Peanut Butter & Grape Muffins
Makes 9 servings
Peanut butter and sweet red grapes are a winning combination in this gluten-free muffin recipe. Serve alongside fresh grapes for breakfast or pop into the kids’ lunchbox for a sweet surprise.
Ingredients
- 2 1/2 cups gluten-free flour
- 1 1/2 tsp baking powder
- 1/2 tsp table salt
- 1/2 tsp baking soda
- 2/3 cup sugar
- 8 tbsp olive oil
- 2 large eggs
- 1 cup Greek yogurt
- 1 1/2 cups milk
- Crunchy peanut butter
- 1 cup red seedless grapes (frozen is fine)
Directions
- Preheat the oven to 350 degrees. Grease a muffin tin or line the cups with paper liners.
- Mix flour, baking powder, baking soda, sugar and salt in a large bowl. Set aside.
- In a medium bowl, combine olive oil, Greek yogurt and milk. Beat the eggs in slowly, one at a time.
- Add the dry ingredients to the wet and gently fold together until just combined. Add the grapes, folding them into the batter with a spatula.
- Spoon the batter into the prepared muffin tin, filling each liner 3/4 full. Place a spoonful of peanut butter into the center of each muffin. Bake for 25 minutes, or until lightly golden and springy when touched.
- Remove from the oven and place on a cooling rack for 5-10 minutes.
- Sprinkle with powdered sugar and serve warm or at room temperature.
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