Snack, Gluten Free, Dairy Free

Peanut Butter-Chocolate Chip Muffins

Kids running around like lunatics? Need a little something to keep them still for a minute? Make a double batch of these muffins and keep them in the freezer. When you’re in the crunch for a quick snack, pop a few in your toaster and your kids will get the message. Snack time is a state of mind, and while your kids are munching on the muffins you might be able to take that mental break you’ve been craving.Or you can just chow down on a few muffins yourself. We all deserve a little snack.


  • ⅔ cup Arrowhead Mills Peanut Butter
  • 2 tablespoons Veggie Oil (Rice Bran, Grapeseed, Saff/Sunflower…)
  • ¾ cup Brown Sugar
  • ½ cup Dream Almond Milk
  • 1 ½ teaspoons Vanilla Extract
  • 2 Eggs
  • 1 ½ cup Arrowhead Mills Brown Rice Flour
  • 1 ½ teaspoons Hain Featherweight Baking Powder
  • ½ teaspoon Baking Soda
  • ¾ cup Dream Semi-Sweet Chocolate Chips

Get Busy

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl combine the peanut butter and oil, stir until blended.
  3. Stir in the brown sugar, milk and vanilla. Mix in the eggs one at a time.
  4. In a separate bowl whisk together the dry ingredients (everything except the chips)
  5. Combine the dry and wet mixtures and stir in the chocolate chips.
  6. Using an ice-cream scoop (or a big spoon) fill a 12-cup paper-lined muffin tin.
  7. Bake 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
  8. Snack attack.