It’s time for your gluten free Paleo muffins to have a taste of the great outdoors!
This gluten free muffin has a lot of healthy ingredients including chickpeas and all-purpose flour.
I used coconut flour instead of wheat flour so it’s less of a crunchy crust and more of a dense and fluffy muffin.
I think the chickpease can help with that crunchiness and fluffy texture.
If you’re gluten free or you’re a vegan, you could even add almond flour to the recipe.
I’m not really sure what the best ratio of gluten free to grain free ingredients is.
For me, I prefer to make gluten free gluten free so I’m using almond flour in this recipe.
It has more almond flavor than the regular wheat flour.
This recipe has a good amount of protein for you to keep it light and healthy.
You could make these muffins in smaller quantities and then freeze them for later.
I always make a batch of muffins at least once a week.
These gluten free peanut butter cup muffins are a great way to enjoy a gluten free breakfast in the winter or fall.
I love peanut butter, peanut butter cups and this recipe is a great gluten free alternative.
Recipe Notes You can replace the chickpes with coconut or hemp.
I like coconut for its protein and coconut flavor.
If coconut doesn’t have the protein it does have, you can substitute hemp flour instead.