Gluten-free Peanut Butter & Grape Muffins

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.


  • 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)


  1. Preheat the oven to 350 degrees. Grease a muffin tin or line the cups with paper liners.
  2. Mix flour, baking powder, baking soda, sugar and salt in a large bowl. Set aside.
  3. In a medium bowl, combine olive oil, Greek yogurt and milk. Beat the eggs in slowly, one at a time.
  4. 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.
  5. 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.
  6. Remove from the oven and place on a cooling rack for 5-10 minutes.
  7. Sprinkle with powdered sugar and serve warm or at room temperature.