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A peanut butter muffin has several muffins around it.
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Peanut Butter Muffins

These Peanut Butter Muffins are nothing short of amazing!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Resting time 10 minutes
Total Time 38 minutes
Servings 18 muffins
Calories 179kcal

Equipment

Ingredients

  • 2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • cup vegetable oil
  • cup crunchy peanut butter (see note)
  • ½ cup unsweetened applesauce
  • 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.

Notes

I used Jif crunchy peanut butter for this recipe.

Nutrition

Calories: 179kcal | Carbohydrates: 21g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Sodium: 149mg | Potassium: 193mg | Fiber: 2g | Sugar: 10g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg