Peanut Butter Confetti Muffins

I wanted to make something special for my best friend’s baby shower this past weekend. Her mom took care of most of the food, and since it was an afternoon event, the plan was to have appetizer-style bites – fruit, veggies, cheese, cocktail shrimp, little phyllo pastries, mini hot dogs, that sort of thing. There was also a beautiful bunny rabbit cake, along with baby-themed cookies. Since I was tasked with bringing some other sweet treats to share, I decided to make a dozen cupcakes and a dozen muffins.

 

 

 

I went with my Decadent Dark Chocolate Cupcakes because the mama-to-be is a chocolate lover, as are most of the family and friends who attended. As for the muffins – well, it still wasn’t feeling autumnal enough for pumpkin or banana, and I wanted to do something colorful and still firmly dessert-y. Inspired by all the peanut butter recipes I’ve gotten into lately, I decided to go with a mix of peanut butter and confetti cake. The result? These Peanut Butter Confetti Muffins, colorful, sweet, and ready to knock your gluten-free socks off.

 

 

 

 

These muffins are perfect for a party with their colorful confetti and peanut buttery goodness. They’re also awesome as a little pick-me-up in your lunchbox, because who doesn’t love some confetti to brighten the day? And you can even eat them for breakfast and feel good, because they’re made with wholesome goodies like gluten free oats, Greek yogurt, and peanut butter. Don’t take my word for it, though – try whipping up a batch, I’d love to hear what you think. 

 

 

 

 

 

Peanut Butter Confetti Muffins

 

Recipe Type: Breakfast, Snack, Dessert

Cuisine: Gluten Free

Author: Alyssa

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 12

Deliciously gluten free peanut butter confetti muffins, perfect for a birthday or baby shower.

Ingredients

• 1 1/2 cups gluten-free quick oats
• 1/3 cup peanut butter
• 1/3 cup powdered peanut butter*
• 2 large eggs
• 1/4 cup brown sugar (or sweetener of choice)
• 6 oz 2% plain Greek yogurt
• 1/4 cup milk of choice
• 3 Tbsp rainbow chips or sprinkles
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 2 tsp cinnamon
• Butter, olive oil, or cooking spray (for muffin wrappers)

Instructions

1. Preheat oven to 350 degrees.
2. Pour all dry ingredients into a bowl, then add milk, yogurt, and egg. Melt the peanut butter if necessary before adding it to the mix.
3. Mix well until the batter is uniform. This should be about 12-15 good stirs. Once the batter is pretty smooth, stop stirring – overstirring can result in collapsed muffins!
4. Bake at 350 degrees Fahrenheit for 15 minutes.
5. Let cool.
6. Enjoy!

Serving size: 1 muffin Calories: 110 Fat: 4g Saturated fat: 0g Carbohydrates: 13g Sugar: 5g Sodium: 110mg Fiber: 1g Protein: 5g Cholesterol: 1mg

Notes

*I like to use a mix of pure peanut butter and powdered PB or peanut flour, for the texture of the muffins.

3.4.3177

 

 

 

 

 

 

 

Do you like making confetti or funfetti treats for a colorful twist?

 

What’s the best thing to bring as a baby shower treat?

 

 

 

 

 

 

 

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