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Peanut Butter Muffins

5 from 26 votes

An easy recipe for a batch of wholesome chocolate chip peanut butter muffins that can be completely oil free, dairy free, and vegan!

Healthy Peanut Butter Muffins Recipe

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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Peanut Butter Muffin Recipe

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

Peanut Butter Fat Bombs

Peanut Butter Banana Smoothie 

Chocolate Chip Peanut Butter Bars

Keto Peanut Butter Cookies

And then there’s my personal favorite: Chocolate Peanut Butter Nice Cream.

Chocolate Chip Peanut Butter Muffins

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.

Peanut Butter Vegan Muffins

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.

Peanut Butter Protein 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

How To Make Peanut Butter Muffins No Eggs
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Peanut Butter Muffins

These soft and delicious homemade peanut butter muffins are great for a healthy snack.
Cook Time 20 minutes
Total Time 20 minutes
Yield 9 – 10 muffins
5 from 26 votes


  • 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.


  • 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


The recipe was adapted from these Applesauce Muffins.

Have you made this recipe?

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Published on February 16, 2022

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  1. Maureen Hann says

    Hi! I’m wondering why the recipe calls for vinegar and baking powder (not baking soda)? What is the vinegar for (it usually pairs with soda to leaven)? Thanks!

    • Ro says

      Vinegar is often used in vegan baking with milk to make buttermilk. Baking powder is a binder instead of eggs. The two don’t need to be used together. It looks like they are doing two different things for this recipe.

        • CCK Media Team says

          You can absolutely refrigerate in a covered container for a few days or freeze for a month or two 🙂

  2. Eunice says

    5 stars
    Absolutely delicious! I’m not a vegan but my whole family loved the peanut butter muffins. We added chocolate chips to half of them, both versions were delicious.

  3. Cindy says

    I was wondering if I could use PB2 (mixed with water to make 1/4 cup of peanut butter) as a substitute?

    Thanks! Love all your recipes.

    • CCK Media Team says

      Hi, sorry we have not tried it so really do not know how/if it would work. Be sure to reply back if you experiment!

  4. Lucy Grace says

    5 stars
    I LOVE these muffins.
    I’m usually disappointed in muffin recipes but not these. I made them with Trader Joe’s crunchy peanut butter and nonfat milk. I used 2 tablespoons of canola oil, one extra tablespoon of peanut butter and one extra tablespoon of milk. For flour I used one cup white whole wheat and a half cup oat flour. For sugar I used 4 tablespoons brown sugar and five tablespoons stevia. I used chocolate chips. I baked them in liners and oiled them slightly.
    These ARE my favorite muffins!

  5. Becca says

    5 stars
    I am anxious to try this recipe but was wondering if cocoa powder could be added to make a more rich muffin? If yes what would the measurement be? Or just to taste?

  6. Mona Elam says

    5 stars
    These muffins look delicious. I have followed your site for the several years I have been on WW. I love the convenience of having points figured for me. Have you ever thought about having a link to WW tracking? I am impressed with the way it works on other sites. Thank you for your recipe development.

    • CCK Media Team says

      Thank you so much for reading! We haven’t ever heard of WW tracking that and don’t really know what it means, but we will look around on other food recipe blogs to see if we can better understand it. Please feel free to email us with examples if you have any that you like.

  7. lune says

    5 stars
    I’m usually hesitant with peanut butter goods, thinking they’ll be dry or too strong. BUT THESE ARE PERFECTION! They are fluffy and just the perfect amount of peanut butter flavor. Of course I added a bunch of dark chocolate chips.
    (I used half whole wheat, half all purpose flour, fyi)
    I’ll make these again very soon.

  8. Chris Carpenter says

    5 stars
    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?

    • CCK Media Team says

      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!

  9. Kailey says

    5 stars
    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!

  10. Emm says

    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 🙏

  11. Stephanie Zick says

    5 stars
    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!

  12. Sadie says

    5 stars
    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!!!! 🙂

  13. Gail says

    5 stars
    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.

  14. Catherine says

    5 stars
    These muffins are absolutely delicious! Unfortunately, the information on how many Weight Watchers points they are is incorrect. With the chocolate chips they are eight Weight Watchers points. Well worth it though.

    • CCK Media Team says

      Hi! Optional ingredients are not included in the WW points. Hope that helps clarify, and we are so glad they turned out well!

  15. Catherine says

    5 stars
    Great recipe. I used Skippy chunky peanut butter. I substituted 3/4 c water plus 1T melted butter for milk. I substituted 3 T Hershey chocolate spread (not Hershey’s syrup). For the oil. Great texture. Experimenting is a way to use ingredients you have and almost always works. Taste the batter. If the batter tastes good the outcome usually is good

  16. Catherine M says

    5 stars
    Great recipe. I used Skippy chunky peanut butter. I substituted 3/4 c water plus 1T melted butter for milk. I substituted 3 T Hershey chocolate spread (not Hershey’s syrup). For the oil. Great texture. Experimenting is a way to use ingredients you have and almost always works. Taste the batter. If the batter tastes good the outcome usually is good

  17. Candace Takacs says

    5 stars
    I noticed some type of frosting in your pictures for these PB muffins. Is it just a dollop of PB or is there a recipe? thanks!

  18. Jodi says

    5 stars
    literally just made these. Used melted Butter instead of oil because yum.
    They arent cooled yet but im nibbling on one. I would say for now, next time I’d add brown sugar as part of the sweetening. It needs a little depth. But this is def a good basic recipe to start. I didnt have choc chips, but I added some fresh blueberries to a couple of them. Also sprinkled white sugar on top before baking. These would be really good with a homemade strawberry buttercream frosting (as cupcakes!). Nice and moist at literally exactly 20 minutes in the oven. thanks!!

  19. Heather says

    5 stars
    Oh my goodness! These are so good! I made a double batch to have as snacks during the week, but after tasting a couple, I am not sure they will even make it through the whole week before we eat them all up. Will definitely be making these again very soon.

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