these are super easy, and when you taste these, i promise you’ll be amazed that they contain no flour. they taste as decadent as any cupcake you’ve ever had, but they’re not half as unhealthy. these get a great reception even from those who aren’t concerned about gluten!
i was searching for a simple, healthy-ish dessert recipe that would not require a grocery store trip so i could make something in advance for tomorrow night. how hard is it to find a gluten-free dessert that doesn’t call for sugar and a combination of flours; is that too much to ask? luckily, i came across this recipe at Ginger Lemon Girl. (she has a very extensive recipe archive to which i will be returning.)
and yes, i used agave, despite the controversy over it being well-marketed as a natural sweetener but supposedly high in fructose? i hate to waste.
p.s. you can omit the chocolate chips . if you need them to be gluten-free and/or vegan for sure, make sure to get the right chocolate chips.
1/3 cup agave
1/3 cup honey
2 teaspoons baking powder
1 and 1/4 cups peanut butter
4 cage-free eggs
1/4 cup water
1 tablespoon vanilla
1/2 teaspoon pumpkin pie spice
1 tablespoon unsweetened cocoa powder
mini chocolate chips
1. preheat oven to 350 F. place 18 liners in 2 muffin pans. spray with nonstick baking spray.
2. mix sugar and baking powder. add peanut butter, and mix very well.
3. in a separate bowl, whisk eggs, water, and vanilla.
4. pour egg mixture into the p.b. mixture. stir with a fork until it resembles cake batter. this may take a while, but it’ll get there. then stir in the pumpkin pie spice and cocoa.
5. spoon batter into the paper liners, 1/2 to a max of 3/4 full, because these rise in the oven. you might be wondering how this much batter will possibly make 18 cupcakes, but it does, trust me!
6. sprinkle mini chocolate chips on top of each.
7. bake for 20-30 minutes. a toothpick inserted in the middle of one should come out clean. i know it’s a recipe standby phrase, but really do it this time.
8. cool on a wire rack.