Peanut Butter Muffins
This is the best Peanut Butter Muffins recipe because it makes super moist, peanut-butter-infused muffins. They’re easy to make and a perfect breakfast or snack. Add some jelly for a PB&J kind of breakfast!
Serve some vegan butter and berry-infused chia jam with these tasty muffins.
This tasty breakfast treat tastes like a peanut butter cookie in muffin form. How perfect is that! As you know, I’m a fan of the muffin, and I’m always looking for the perfect balance between healthy and delicious.
Sometimes those two concepts are at odds with one another, but not in this recipe.
Key Ingredients
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe, including substitution ideas:
- Flour — I prefer using whole wheat pastry flour (different than whole wheat flour). You can substitute all-purpose flour.
- Baking powder + baking soda — These two together add lift and tenderness to these muffins.
- Salt — We’ll add just a bit of salt to add depth of flavor.
- Vegetable oil — Moist muffins require a little bit of oil. I use canola oil.
- Peanut butter — I prefer crunchy (to add some crunch to every bite), but smooth works great. I recommend using regular peanut butter, not the natural kind that has to be stirred.
- Applesauce — We’ll use unsweetened applesauce to bring out all the moisture and tenderness possible.
- Brown sugar — You can use dark, light, or even homemade brown sugar.
- Ground flaxseed
- Plant-based milk
- Apple cider vinegar
- Vanilla extract
Do you want peanut butter chocolate chip muffins? If so, add 1 cup of dairy-free chocolate chips.
How to Make Peanut Butter Muffins
Here’s how to make make these tasty muffins.
- Combine dry ingredients in a mixing bowl. Stir to combine.
- Combine wet ingredients by stirring together peanut butter and oil, applesauce, and brown sugar in a mixing bowl. Stir to combine. Add plant-based milk, apple cider vinegar, and vanilla and stir again until smooth and creamy.
- Combine peanut butter mixture with the flour mixture and stir until combined.
- Use a cookie dough dispenser to equally distribute batter into all the prepared muffin compartments.
- Bake muffins for 18 to 20 minutes until the edges are golden brown. A tester inserted in the center comes out clean or has only a few crumbs. Remove pan from the oven and cool for 5 minutes before transferring muffins to a wire rack to cool completely.
What Makes This Recipe Shine?
- Adding applesauce creates tender, moist muffins
- Brown sugar adds a subtle caramel flavor and also contributes to a soft, moist texture
- Peanut butter is the star of the show and adds the perfect flavor to every bite.
New to Vegan Baking?
The idea of making cookies, cakes, or muffins without eggs or dairy can seem like a hill too tall to climb. But with the simple tips in my Guide to Vegan Baking, you’ll be baking like a vegan pro in no time!
Storage Tips
Once the muffins have cooled, transfer them to an airtight container. They’ll keep at room temperature for 3–4 days. Or you can refrigerate them for up to 7 days. They can also be frozen for up to 3 months. To serve chilled muffins, allow them to come to room temperature, or cook them in the microwave until heated through roughly 15–30 seconds.
Marly’s Tips
- Substitute a mashed banana for the applesauce to make healthy peanut butter banana muffins.
- I do not recommend using natural peanut butter for most baking recipes.
- This recipe makes up to 18 regular-sized muffins. If you prefer to make jumbo muffins, be sure to bake them longer (25–28 minutes).
- Add 1/4 cup natural cocoa powder to make peanut butter chocolate muffins.
As you can tell, I love vegan breakfast recipes. In fact, you should try these vegan scones. They’re so good!
Vegan Peanut Butter Recipes
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Peanut Butter Muffins
Ingredients
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup vegetable oil
- ⅔ cup crunchy peanut butter (see note)
- ½ cup unsweetened applesauce
- ⅔ cup light brown sugar, packed
- 1 tablespoon ground flaxseed
- 1 cup plant-based milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Paper or grease 18 muffin compartments
- Combine dry ingredients in a mixing bowl. Stir to combine.
- Add peanut butter and oil, applesauce, and brown sugar in a mixing bowl. Stir to combine. Add plant-based milk, apple cider vinegar, and vanilla and stir again until smooth and creamy.
- Add flour mixture to butter mixture and stir until combined. Stir in chocolate chips if using. Use a cookie dough dispenser to equally distribute batter into all the prepared muffin compartments.
- Bake muffins for 18 to 20 minutes until the edges are golden brown. A tester inserted in the center comes out clean or has only a few crumbs. Remove pan from the oven and cool for 5 minutes before transferring muffins to a wire rack to cool completely.
- Store muffins in an airtight container.
Recommended Equipment
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Notes
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Enjoy!
Taste was great, will definitely be making them again. Was surprised they did not rise, at all, so not the prettiest muffins. I didn’t have any flax seed so substituted chia seed. Had to search awhile to find a recipe that did not include banana. Thank You!
As the author of this recipe, it’s my honor to tell you that these peanut butter muffins are delicious for breakfast or any time of day.