Vegan Gluten-Free Peanut Butter Muffins (Oil-free)

5 from 11 votes

Vegan Gluten-Free Peanut Butter Muffins (Oil-free)

Vegan, grain-free and oil-free peanut butter muffins {vegan, grain-free, oil-free} Made with peanut butter powder, they are fat-free and only 85 calories each!

Prep Time8

Cook Time16

Total Time24

Cuisine: American

Keyword: grain free vegan muffins, low calorie peanut butter muffins, low calories peanut butter muffins, oil-free vegan muffins, wfpbno peanut butter muffins

Servings: muffins

Author: Camilla

Ingredients

3/4 cup drained and rinsed canned white beans 1/2 of a can
1/2 cup unsweetened applesauce
1/4 cup maple syrup
2 tablespoons nondairy milk
1 teaspoon vanilla extract
1 cup Peanut Butter Powder e.g., PB2, PB Fit
1 and 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 teaspoon vanilla exctract
Optional: 1-2 packets stevia or monkfruit sweetener

Instructions

Preheat oven to 350F (180C). Line 7 of the cups of a standard muffin tin with paper, foil or silicone liners.
In a food processor, processor the beans, applesauce, syrup, milk, vanilla, and (optional) stevia until completely smooth.
Add the peanut butter powder, baking powder and salt; process until just blended, stopping to scrape down sides of bowl.
Evenly divide batter between prepared cups, smoothing tops.
Bake in preheated oven for 13 to 16 minutes until a toothpick inserted in center of muffin comes out clean. Transfer to wire rack and cool for 5-10 minutes in tin, then remove muffins from tin. Serve warm, room temperature, or chilled.

Notes

Storage: Store the cooled muffins in an airtight container at room temperature for up 2 days, refrigerator for 1 week, or freezer for up to 3 months.

Nutrition