Peanut Butter Monkey Bread Muffins landscape photo

Peanut Butter Monkey Bread Muffins (Vegan Gluten-Free)

These Peanut Butter Monkey Bread Muffins are a fun spin on the classic monkey bread. Fluffy pieces of no-yeast dough coated in peanut butter and lots of sugar – these are easy to make and naturally vegan and gluten-free.

You can watch the recipe video here.

I have wanted to make monkey bread for a long time now and finally I got round to it in this cheat’s version. In America (from my understanding) monkey bread often uses pre-made biscuit dough which I have replaced with no-yeast magic dough for that same fluffy interior and slightly crisp and golden outside. I also added peanut butter with the melted butter for an even more delicious experience.

Peanut Butter Monkey Bread Muffins on a metal rack
Peanut Butter Monkey Bread Muffins

What are these Peanut Butter Monkey Bread Muffins like?

These are really like heaven in every mouthful, they are:

  • Light and fluffy
  • Golden and crisp outside
  • Tender and moreish
  • Perfectly sized muffins
  • Packed with peanut butter flavour
  • Coated in delicious coconut or brown sugar
  • Easy to make in 30 minutes
  • Naturally vegan and gluten-free
  • No-yeast and fuss-free

These Peanut Butter Monkey Bread Muffins are a really delicious snack with tea or for dessert so if you want to make these right away, skip ahead to the recipe card. Or, let’s discuss the ingredients in more detail.

Peanut Butter Monkey Bread Muffins with icing sugar drizzle
Peanut Butter Monkey Bread Muffins

What ingredients do into these monkey bread muffins?

For the base dough, I rely on my magic dough:

  • Thick dairy-free yoghurt: this is important for the overall texture, rise and taste of the monkey bread muffins. My favourite is coconut yoghurt (either vanilla or original).
  • Caster sugar: or light brown sugar for the dough to sweeten it slightly.
  • Self-raising flour: or use a gluten-free self-raising flour. This makes the dough rise to become really fluffy and tender.
  • Salt: to bring together all the flavours.

For the coating, there are just three ingredients:

  • Vegan butter: there are lots of vegan butter brands on the market now, and the block is better than the margarine spread.
  • Peanut butter: runny smooth nut butter works best for this recipe. If you don’t like peanut butter or are allergic, you can use another nut or seed butter like cashew or almond butter or tahini.
  • Coconut or demerara sugar: a coarser sugar is better for the crunch on the outside.
Peanut Butter Monkey Bread Muffins with icing sugar glaze
Peanut Butter Monkey Bread Muffins

Are there are any tricks to make these Peanut Butter Monkey Bread Muffins?

There are only a few steps to make these muffins and they really are so simple: watch the recipe video here.

  • Make the dough: simply stir together the yoghurt, sugar, flour and salt and bring together with your hands.
  • Divide the dough into 8 pieces: this makes the 8 muffins.
  • Divide each piece into 5 or 6 pieces: these are the individual monkey bread pieces. Roll them into balls, but they do not have to be very neat.
  • Roll in the butter and peanut butter mix: until they are evenly coated.
  • Dip into the sugar: to coat the balls.
  • Place into the muffin cases: add 5 or 6 balls per muffin case.
  • Bake until golden: and smelling amazing.
  • Drizzle with icing sugar: and they are ready to go. You can enjoy these warm or cold and either way they are amazing.

Are these muffins gluten-free and nut-free?

Yes, to make these monkey bread bites gluten-free, use your favourite gluten-free self-raising flour and you may need a bit more so read this blog post here for more information. These are easily nut-free, too, although they will no longer be Peanut Butter Monkey Bread Muffins but you can use any seed butter like sunflower seed or tahini which will be delicious.

Two Peanut Butter Monkey Bread Muffins with icing sugar
Peanut Butter Monkey Bread Muffins

How long will these last?

These muffins are such a great treat at home and we all love them so they don’t last long, but they are fairly moist so it keeps the dough tender. They will keep for 1-2 days in a sealed container at room temperature and you can freeze them too for up to 1 month (and de-frost at room temperature).

What other recipes shall I try?

If you love these Peanut Butter Monkey Bread Muffins then I think you also might like:

Peanut Butter Monkey Bread Muffins (Vegan Gluten-Free)

  • Servings: 8
  • Difficulty: easy
  • Print

These Peanut Butter Monkey Bread Muffins are a fun spin on the classic monkey bread. Fluffy pieces of no-yeast dough coated in peanut butter and lots of sugar – these are easy to make and naturally vegan and gluten-free.

Ingredients

    For the dough:
  • 200g thick dairy-free yoghurt
  • 40g caster or light brown sugar
  • 200g self-raising flour, or GF self-raising flour, plus extra
  • A pinch of salt
  • For the coating:
  • 60g vegan butter
  • 60g peanut butter
  • 60g coconut or demerara sugar
  • For the glaze:
  • 100g icing sugar
  • 1 tbsp water

Directions

  1. Preheat the oven to 160Fan/180*C and line 8 muffin holes with cases.
  2. Stir together the yoghurt and sugar for the dough until smooth. Now add in the flour and salt and stir to a dough.
  3. Transfer onto a lightly floured work surface and bring to a small ball of dough.
  4. Divide the dough into 8 equal pieces and divide each piece into 5-6 small pieces. Roll these smaller pieces into ball shapes.
  5. Add the butter and peanut butter to a small saucepan or bowl and warm until melted and combined. Add the coconut or demerara sugar to a shallow bowl.
  6. Take each small ball and roll it the buttery mix and then into the sugar mix. Place into a muffin case and repeat for 5-6 balls per muffin case. Repeat to make all 8 muffins.
  7. If you have any buttery mix left, you can pour a little bit over the tops along with some more sugar.
  8. Bake for 20-22 minutes until nicely risen and baked through (the mix will bubble up a lot at the sides) and then carefully remove from the muffin tin to cool on a wire rack (or eat warm).
  9. Make the glaze by stirring together the ingredients until thick but pourable and pour over the warm, or cool monkey bread muffins.
  10. Once cool, store in a sealed container at room temperature for 1-2 days although best eaten fresh. The un-glazed muffins will keep for 1 month wrapped tightly in the freezer and allow to de-frost at room temperature.
Peanut Butter Monkey Bread Muffins landscape photo
Peanut Butter Monkey Bread Muffins

I look forward to hearing what you think of these Peanut Butter Monkey Bread Muffins so please let me know in the comments below. If you do make the muffins, I’d love to see them so please tag me in your bakes, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I am also on TwitterFacebook and Pinterest  – please say hello!

With monkey bread muffin love x

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