Category: Gluten Free (page 1 of 4)

Homemade Peanut Butter

Peanut Butter… it’s a staple in our house. 

Wait, wait. Let me back up. 

First, I owe you all an apology. I’ve been MIA for what seems like FOR-EV-ER. Anyone else just say that in their heads, like Squints, from “The Sandlot“? 


Since this is the start of a new year, my hope and goal is to be more present on here. Creating and sharing more recipes and posts with you all. I’ve missed writing, terribly…but I think Mountain Man has missed my cooking, more. Not that I stopped cooking. I just put it on the back burner so-to-speak, and haven’t done as much in depth food prep as once had been my M.O. But after a super productive day in the kitchen today, I feel a new surge of energy and excitement. I’m ready to plunge back in, and get myself back on track. 

And don’t worry. I’m not going to overwhelm you with my first post of the new year. Pinky Promise!

So anyway, back to peanut butter. Now, I realize that peanut is a popular allergy for kids to have, so I’ve already lost some of you. But I hope you stick around, because this recipe is not just for peanuts. Did you hear me? IT’S NOT JUST FOR PEANUTS. You can sub out for any “nut”, really. Almonds, cashews, etc. 

This recipe is ridiculously easy. You need 2 items. Peanuts, and a food processor. That’s it. And you can get this done in less than 10 minutes. How awesome is that?! 

I bought my peanuts in the bulk section at Earth Fare, and meant to only get about 2 lbs, so I didn’t buy more peanuts than I needed, in the event the making of the peanut butter didn’t work. I may have accidentally held down the pull lever of the peanut dispenser a little longer than intended, and ended up with 5 lbs of unsalted, roasted peanuts. Yikes. So as I walked out of the store with $20 of peanuts in my hand, I prayed to God that I didn’t just waste a Hamilton on an idea of making my own peanut butter. 

When I got home from the store, Mountain Man gave me a look when he saw the gigantor bag o’ nuts and asked if I got some already made peanut butter “just in case”.  Nope. Nope, I sure didn’t. 

I placed the bag on the counter top, and there it sat. For 3 days. Staring at me. Mocking me. Telling me I’ve made a huge mistake. 

But I’m not one to just throw my hands in the air before I’ve even tried. In fact, if you tell me I can’t do something, I’m darn well going to show you that yes, in fact, I can and WILL do it. 

So I grabbed my KitchenAid Food Processor, the peanuts, and went to work. 

Y’all. This is so easy. Follow these step by step directions, and I promise you won’t want to buy store bought peanut butter ever again! 

First, dump your peanuts into the food processor, and pulse for about 30 seconds. 

Continue pulsing for another 45 seconds or so. It starts to clump up. We’re getting closer…

Keep pulsing, using a rubber spatula to push any peanut mixture that is clinging to the sides, down. 

We are getting so close! Keep going until you reach the consistency you desire.

*I used 4 cups of peanuts, and it yielded about 2.5 cups of peanut butter*

Homemade Peanut Butter

Homemade Peanut Butter


  • Peanuts (unsalted, dry roasted)


  1. Place your peanuts into the food processor.
  2. Pulse for about 30 seconds - you'll have nice, crumbly peanuts.
  3. Pulse for another 30-45 seconds - it starts to get thicker...keep going.
  4. Stop as you need throughout to scrape the sides of the food processor with a rubber spatula.
  5. Pulse for another minute - the peanuts are turning into a very thick and seemingly unmanageable clump. Don't give up! Keep Going!
  6. Continue to pulse and scrape until you get the desired consistency. I pulsed mine on high for a total of about 5 minutes, and I got this perfectly, creamy peanut butter!
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Pumpkin Chocolate Chip Oat Muffins

‘Tis the season for everything Pumpkin Spiced…

Pumpkin spiced lattes, pumpkin spiced scones, pancakes, cereal, marshmallows, yogurt, Oreos, beer…and I even saw English Muffins and SALSA! I mean, this is getting a bit out of hand, don’t you think? Do people seriously think that Pumpkin Spiced salsa sounds good?

I can’t y’all. I just can’t. And I’m sorry for any of my readers who think those last two sounds delish. No..I mean, I’m really feeling sorry for you and your taste buds right now. 

I mean, I love a good pumpkin spiced muffin as much as the next person, but usually by mid-November, I’ve had all the pumpkin flavored goodies I can handle. But my kids? They love it! And I usually have a few cans of pumpkin puree floating around my pantry, so I try to get creative and make things we haven’t had before. 

So I decided to take a break from the everyday chaos of laundry piles and unread emails, to bake. 

There’s something so therapeutic about rolling up your sleeves and getting a little messy in the kitchen…especially when there are no children screaming and hanging off your leg, or trying to climb on top of the countertops. 

My time in the kitchen today was pure, quiet, bliss. And now that these yummy and healthy muffins are done, my kitchen smells so delish!

So the final result??


No, seriously. All three kiddos DEVOURED these…and asked for seconds! 

Y’all, that is a serious feat when it comes to anything the Nugget decides to eat. This is the kid who likes his oatmeal runny. Like, with zero “bumps” as he calls them. Period. So when he asked me if these muffins were bumpy, I honestly wasn’t sure what to tell him. I mean, I’m obviously not going to lie to him. So I said, “yes… (saw the hesitant look come across his face)…but those are the chocolate chips!” A smile. He took one teeny-tiny bite, and decided it was safe, and mowed through it in no time. Again, I shall shout, “Success!!!!” 

Also, this is one muffin you can enjoy with your morning coffee without feeling guilty. 😉 


Pumpkin Chocolate Chip Oat Muffins

Pumpkin Chocolate Chip Oat Muffins


  • 1 cup Pumpkin Puree
  • 1/2 cup pure maple syrup
  • 2 eggs
  • 1 Tbls Vanilla Extract
  • 4 Tbls peanut butter (can substitute for Almond butter for allergies)
  • 2 1/4 cup Old Fashioned Oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup chocolate chips of choice (We use Enjoy Life Brand)


  1. Grease or place muffin liners in a muffin tin.
  2. Preheat oven to 350 degrees F
  3. In a food processor (or blender), add in all of the wet ingredients.
  4. Then add the dry ingredients (everything except the chocolate chips).
  5. Pulse/Puree until everything is blended well together and (mostly) smooth...sometimes it's hard to get oats completely smooth (about 30 seconds).
  6. Carefully spoon mixture into muffin tin - filling about 3/4 full.
  7. Bake for 20-23 minutes, or until a toothpick is inserted into the center and comes out clean.
  8. Allow to cool for 5-10 minutes...enjoy!
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**This recipe can easily be manipulated to be completely allergy friendly!**



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