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Easy Peanut Butter Pupcakes

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Ingredients
  

  • 1 cup brown rice flour
  • 1/2 cup coconut flour
  • 1/2 cup natural peanut butter
  • 1/2 cup water
  • 1 large egg
  • 2 tablespoons coconut oil (Plus, more for greasing)

Instructions
 

  • Preheat oven to 350º and grease mini muffin tin with coconut oil. Set aside.
  • In a large mixing bowl, whisk together brown rice flour and coconut flour. Set aside.
  • In a separate bowl, mix together peanut butter, water, egg, and coconut oil.
  • Add wet ingredients to dry ingredients and mix together with a spoon or a fork until thoroughly combined. If needed, knead the dough with your hands.
  • Pack dough into mini muffin tins, filling 3/4 full. They will not rise.
  • Bake for 18-20 minutes, or until the edges become golden brown. 
  • Transfer to a wire rack to cool. 

Notes

  • Since they are slightly doughy when cooked, I break them in pieces to feed to my fur babies. They get very excited to eat them so it slows them down a bit and they don’t swallow big chunks.
  • Store in airtight container in the refrigerator for about a week.
  • To extend the shelf life you can freeze them and take them out as needed