I know, I know, I am a lazy blogger girl!  But, I am back and feeling refreshed.   🙂  I got an email asking about Gluten Free-zer Friday, so I thought I would pop this feature back up this week.  Is it helpful for anyone else?  Please let me know.  Thanks!

I would love to have you join me!

To join me for Gluten Free-zer Friday, please add your link to a gluten free freezer- friendly recipe below.  I can’t wait to see what everyone comes up with!

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I was going to share a different recipe with you today (something super healthy and yummy- check back next Friday for that!), but when I made these this morning, I decided you needed to know about these as soon as possible.  You’re welcome.  This yummy muffin is basically an excuse to eat a cupcake for breakfast, made even better by a swirling on a bit of peanut butter.   There’s no frosting, so I decided they totally count as breakfast.


If you have a peanut allergy, never fear, use sunbutter or another nut or seed butter that is safe for you.  You may need to adjust the liquid up or down in the topping to get it to the right consistency depending on the type you use.


Peanut Butter Topped Chocolate Muffins

makes 9 muffins

2/3 cup sugar
1/3 cup brown rice flour
1/3 cup sorghum flour
1/3 cup tapioca flour
1/4 cup unsweetened baking cocoa, sifted
1 teaspoon gluten free baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon baking soda
3/4 cup unsweetened gluten and dairy free milk substitute of choice (I used coconut milk from a carton), room temperature
2 large eggs, room temperature
1/4 cup oil
1 teaspoon gluten free vanilla
Peanut butter topping:

1/3 cup creamy no-stir-style natural peanut butter
1 tablespoon oil
1 to 2 tablespoons unsweetened milk substitute of choice (I used coconut milk in the carton)
½ cup powdered sugar, sifted
Preheat oven to 350 degrees F.  Line 9 places in a muffin tin with paper liners.  Set aside. 
Whisk together dry ingredients in mixing bowl.  Stir together wet ingredients with dry ingredients until fully incorporated.  Divide batter into the 9 paper muffin liners.
Combine the peanut butter and oil in a small sauce pan.  Heat on a low temperature,
mixing until smooth.  Whisk in powdered sugar and milk substitute until smooth.  Depending on the peanut butter used, the amount of milksubstitute needed will vary.  You don’t want it too thin (maybe as thick or slightly thicker than the muffin batter) but just thin enough so you can make a swirl with it on top of the muffin.  Put about a tablespoon of peanut butter mixture on top of the batter in each muffin tin.  Swirl the topping using a skewer or thin knife.
Bake in preheated (350 degrees F) oven
for 20-23 minutes until a toothpick inserted in the middle comes out clean.
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