An easy recipe for a batch of wholesome chocolate chip peanut butter muffins that can be completely oil free, dairy free, and vegan!
These delicious and secretly healthy peanut butter muffins are extra peanut buttery.
The best part? You probably already have every single one of the ingredients in your pantry needed to make them today!
The healthy muffin recipe is also great for meal prep. Whip up a batch on Sunday to eat throughout the week, or freeze leftover muffins to enjoy on a rainy day.
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Chocolate Chip Peanut Butter Muffins
If you think you’re not a breakfast person, just try to resist the charms of these delightfully fluffy peanut butter muffins.
The chocolate chips are optional, but I personally always add them.
Because, of course I do.
If you prefer, feel free to replace the chocolate with white chocolate chips, raisins or chopped dates, or even peanut butter chips. That last option is only for the most ardent of peanut butter lovers!
Also try these healthy Bran Muffins
More Peanut Butter Recipes
Chocolate Chip Peanut Butter Bars
And then there’s my personal favorite: Chocolate Peanut Butter Nice Cream.
Peanut Butter Muffin Ingredients
Here’s what you need to make the muffins: spelt, white, or oat flour, milk of choice, peanut butter, apple cider vinegar, pure vanilla extract, sweetener, baking powder, salt, and optional regular or mini chocolate chips.
The recipe is naturally egg free and can also be gluten free. For plant based and dairy free muffins, I use almond milk, soy milk, or coconut milk.
The muffins call for regular sugar or unrefined sugar. You can substitute xylitol or granulated erythritol for sugar free peanut butter muffins if you wish. I have not tried using a liquid sweetener such as honey or pure maple syrup, so be sure to report back if you experiment before I do.
Natural peanut butter or conventional (like Jif or Skippy) are both fine choices here and both yield a final product with a soft texture and rich flavor.
For peanut free or allergy free muffins, the recipe works with almond butter, cashew butter, regular butter (such as Melt vegan), or sunbutter too.
There’s no banana required for these muffins. If you do want peanut butter muffins with banana, just use the following homemade Banana Muffins recipe instead of the banana free recipe below.
Baking & Storage Tips
If using natural peanut butter, or if your nut butter is not easily stir-able before beginning, gently heat it up in the microwave or on the stove until soft.
In the video, I added the peanut butter separately to show it going into the bowl. But it is easier to stir the nut butter into the liquid ingredients before adding to the dry.
If you can wait a day, I recommend very loosely covering the pastries once they are cool and letting them sit overnight. The taste and texture are better the next day, and the muffin liners will peel off much more easily.
Because some of the ingredients are perishable, it is best to store leftover muffins after a day or two in a covered container in the refrigerator for three or four days.
Or you can freeze leftovers for up to three months in an airtight container. I like to remove the paper liners before freezing, but it is not required. When ready to eat, simply reheat in the microwave or for a few minutes in a warm oven.
If you want muffins with no refined sugar, make these Flourless Blender Muffins.
Muffin Calories & Nutrition Facts
If made with real sugar and full fat peanut butter, each regular sized muffin will have just 133 calories and 5 Weight Watchers points.
Low in saturated fat and cholesterol free, with protein, iron, and fiber, the muffins are great for a quick and easy snack or as part of a healthy breakfast.
For high protein muffins, you can even replace up to a third cup of the flour with your favorite protein powder or powdered peanut butter.
Full nutrition facts for the peanut butter muffins are included in the recipe box below.
Above – watch the video of how to make peanut butter chocolate chip muffins
Peanut Butter Muffins
Ingredients
- 1 1/2 cups spelt, white, or oat flour (for flourless, try these Keto Muffins)
- 3/4 cup milk of choice
- 1/4 cup peanut butter (allergy-friendly substitutions are listed above)
- 3 tbsp oil or additional milk of choice (or 4 tbsp additional peanut butter)
- 1 tbsp white or cider vinegar
- 1 1/2 tsp pure vanilla extract
- 1/2 cup sugar (or xylitol for sugar free)
- 1 tbsp baking powder
- 3/4 tsp salt
- optional handful chocolate chips, chopped peanuts, etc.
Instructions
- Preheat the oven to 350 F. If not already easily stir-able, gently heat nut butter. Combine all ingredients to form a batter, smooth into lined muffin tins, and bake on the center rack for 20 minutes. Let cool completely. If you can wait, very loosely cover and let them sit, because the muffins taste even better the next day and liners also peel off easily after a day.View Nutrition Facts
Video
Notes
More Easy Muffin Recipes
Or these Healthy Blueberry Muffins
I know there’s already plenty of protein from the peanut butter, but I have some protein powder I want to use up. If I add some protein powder, do I need to cut the amount of flour?
We have never tried it so really can’t say how/if it would work. But if you experiment, please be sure to report back!
These peanut butter muffins came out perfect. Thank you for the recipe
Could almond flour be used instead of oat flour?
Hi, replace 2 tbsp of the milk with 2 tbsp peanut butter in the following recipe for almond flour peanut butter muffins: https://lett-trim.today/keto-muffins-recipe/%3C/a%3E%3C/p%3E
These were so good! I doubled this recipe for my family of five and I’ll be surprised if they last more than 2 days. I only used half the oil and used apple sauce for the other half, I also used coconut sugar and natural peanut butter. The batter seemed really thick but they were delicious! I think next time I’ll add in some banana!
This makes us so happy, thank you for trying them!
Thankyou beautiful recipe. Please can you have a jump to recipe option. I read the blog at a different tone to baking and haved to scroll so much on my phone 🙏
Hi Emm, we have it on the list for the next blog redesign 🙂
Never had a bad experience with any of your recipes they’ve helped us transition to a much less processed and healthier lifestyle! I actually got very lazy with this recipe and put all the batter into a glass pie dish to bake; it came out just like a peanut butter coffee cake and is now a favorite! Thank you!
Thank you so much for making them 🙂
My goodness! This is exactly what I needed to pick me up today.
Taste great and easy to make!
Holy moly these are divine!!!
I added an egg, some cinnamon, 45g of extra oat flour, replaced the oil with unsweetened applesauce and wow!!! In addition to some dark chocolate chunks, these are absolutely a new favourite.
I literally made the first batch and upon tasting one, I immediately started to whip up a second batch!
At first I had slightly low expectations because usually baking recipes that are cantered around peanut butter tend to be awfully dry or crumbly, but CERTAINLY not these muffins!!! These are beautifully soft, and pleasantly rich, and my house smells so effing good I can’t even begin to describe it!! 😂💕
Thank you for such a wonderful recipe!! And to anyone reading this comment, please take this as your sign to make these right this second!! You will not regret it!!!! 🙂
I really like your recipes and website but could you possibly add a jump to recipe button? I would really appreciate it. Thanks for making baking more healthy.