Get two new free healthy recipes each week. Sign Up

Peanut Butter Muffins

5 from 126 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.

Trending now: Buffalo Cauliflower Wings 

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
Pin it now to save for laterPin Recipe

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 126 votes

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

Notes

The recipe was adapted from these Applesauce Muffins.
 

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

More Easy Muffin Recipes

Chocolate Chip Pumpkin Muffins

Pumpkin Muffins

The Best Easy Keto Chocolate Muffins Recipe

Keto Chocolate Muffins

The Best Keto Low Carb Blueberry Muffins

Keto Blueberry Muffins

Or these Healthy Blueberry Muffins

Vegan Oatmeal Muffin Recipe From Scratch

Oatmeal Muffins

The Best Homemade Pineapple Muffins Recipe

Pineapple Muffins

Published on February 16, 2022

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC's 5 O'clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions

45 Comments

Leave a comment or reviewLeave a rating
  1. 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!

  2. 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

  3. 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

  4. 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!

  5. 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!!

  6. 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.

See More Comments

5 from 126 votes (100 ratings without comment)

Leave A Reply

Recipe Rating




Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes