Peanut Butter Muffins

This is the best Peanut Butter Muffins recipe! Moist peanut butter muffins are easy to make and make a delicious breakfast or a snack. Add some jelly to these fluffy, light, and easy peanut butter muffins for a twist on a favorite peanut butter and jelly breakfast!

Two peanut butter muffins are stacked with more muffins behind them.
It’s surprisingly easy to make peanut butter muffins vegan!

These peanut butter muffins taste 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!

How to Make Peanut Butter Muffins

Here’s how to make make peanut butter muffins.

Step One: Mix Dry Ingredients

Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Stir to combine. 

Note: In this recipe I’m recommending whole wheat pastry flour. This is very different than whole wheat flour. Here’s a breakdown on flours you can use for this recipe:

  • All-purpose flour — substitute 1:1 for the flour recommended in this recipe
  • Whole Wheat Pastry Flour — as noted in the recipe
  • Whole Wheat Flour or Whole White Wheat Flours — both of these whole wheat flour types will alter the texture of the muffins. If you’re intent on using either of these flours, be sure to do no more than a 50/50 mix it will all-purpose flour.

Step Two: Create the Liquid Batter

In a separate bowl combine the peanut butter and oil. I prefer Jiff Crunchy peanut butter for this recipe. The types of peanut butters available can be confusing. I consider peanut butters like Jiff and Skippy to be creamy-style peanut butter and I prefer to use these for baking, as compared to the natural kinds of peanut butter where the oil separates.

Note: I’m recommending both whole wheat pastry flour and applesauce to make these peanut butter muffins healthy…or at least healthier.

Add the applesauce and brown sugar and stir to combine. Next, pour in the plant-based milk, apple cider vinegar, and vanilla and stir again until smooth and creamy.

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!

Step Three: Create the Muffin Batter

Note: Do not proceed with combining the liquid and dry batter unless you have the oven preheated and the muffin pans ready.

A bowl of wet ingredients are being poured into a bowl with a flour mixture.

When you’re ready, pour the liquid batter in with the flour mixture and use a whisk to stir until combined. You don’t want to overmix the muffin batter.

Do you want peanut butter chocolate chip muffins? If so, now is the time to add 1 cup of dairy-free chocolate chips! Delicious!

Next, use a cookie dough dispenser to equally distribute batter into all the prepared muffin compartments.

A cookie scooper is being used to add muffin dough into a muffin pan lined with papers.

Step Four: Bake

Bake muffins for 18 – 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.

How to Store Muffins

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.

For serving suggestions, I love adding a smear of this chia seed jam on top to create a sort of PB&J effect.

A muffin has a napkin behind it with another muffin behind it too.

Expert Tips for Peanut Butter Muffins

Use these expert tips to make these peanut butter muffins perfect every time:

  • This recipe calls for whole wheat pastry flour which is not to be confused with whole wheat flour. If you don’t have access to whole wheat pastry flour, you can substitute half whole wheat and half all purpose flour
  • I used Jiff Crunchy Peanut Butter for this recipe, but creamy would work too
  • Substitute a mashed banana for the applesauce to make healthy peanut butter banana muffins
  • Be careful not to overmix the batter. You want to stir until the batter is just combined.
  • I do not recommend using natural peanut butter for most baking recipes
  • Be sure to use unsweetened applesauce, which keeps these muffins moist!
  • For plant-based milk, I used vanilla-flavored unsweetened almond milk
  • 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 chocolate peanut butter muffins.

As you can tell, I love vegan breakfast recipes. In fact, you should try these vegan scones. They’re so good!

Jelly has been smeared over a half of a muffin.

Vegan Peanut Butter Recipes

Sure, these vegan peanut butter muffins are amazing! But now you want even more vegan peanut butter recipes! Be sure and give these a try:

So many delicious vegan recipes…so little time!

Several peanut butter muffins sit on a white counter top.
Try crunchy peanut butter with peanut butter muffin recipes.

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

A peanut butter muffin has several muffins around it.

Peanut Butter Muffins

These Peanut Butter Muffins are nothing short of amazing!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Peanut Butter Muffins
Prep Time: 10 minutes
Cook Time: 18 minutes
Resting time: 10 minutes
Total Time: 38 minutes
Servings: 18 muffins
Calories: 179kcal
Author: Marly

Ingredients

  • 2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 2/3 cup crunchy peanut butter (see note)
  • 1/2 cup unsweetened applesauce
  • 2/3 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 350F. 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 – 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

Notes

I used Jiff crunchy peanut butter for this recipe.
Nutrition Facts
Peanut Butter Muffins
Amount Per Serving
Calories 179 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g20%
Sodium 149mg6%
Potassium 193mg6%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 10g11%
Protein 5g10%
Vitamin A 52IU1%
Vitamin C 1mg1%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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!

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One Response to Peanut Butter Muffins

  1. 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.

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