An easy recipe for a batch of wholesome chocolate chip peanut butter muffins that can be completely oil free, dairy free, and vegan!
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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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
Chocolate Chip Peanut Butter Bars
And then there’s my personal favorite: Chocolate Peanut Butter Nice Cream.
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.
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.
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
Peanut Butter Muffins
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
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Easy Muffin Recipes
Or these Healthy Blueberry Muffins
lee-anne says
Can you make this with peanut butter flour instead of regular PB?
Chocolate Covered Katie says
Hmm sorry we have never tried adding or substituting peanut flour.
Emily says
I would give this recipe 100 stars! I made it with honey instead of sugar extra pb and choc chips. Soooo good!!
Linda says
Could I replace the oil with 1 large egg? I love all your recipes btw! : )
Chocolate Covered Katie says
Thank you so much! I honestly can’t say how that would go, because I haven’t tried it. Edible experiments are always fun as long as you don’t mind the risk.
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.
Ashley Goldman Barr says
Refrigerate? Freeze options? Soooo yummy but needing to save some for later weeks!!
CCK Media Team says
You can absolutely refrigerate in a covered container for a few days or freeze for a month or two 🙂
Eunice says
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.
Jennifer says
These muffins were SO good! We made them last night and already six are gone. Make these!
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!
Lucy Grace says
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!
CCK Media Team says
This made us so happy 🙂
Becca says
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?
CCK Media Team says
Chocolate sounds like a delicious experiment. Katie has a chocolate muffin recipe here: https://chocolatecoveredkatie.com/low-fat-chocolate-muffins-100-calories/
For a peanut butter version, just replace all of the oil and yogurt called for in that chocolate muffin recipe with a total of 5 tbsp peanut butter. And let us know how it goes!
Mona Elam says
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.
lune says
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.
CCK Media Team says
Thank you so much 🙂
Chris Carpenter says
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!
Grandma J says
These peanut butter muffins came out perfect. Thank you for the recipe
Lisa says
Could almond flour be used instead of oat flour?
CCK Media Team says
Hi, replace 2 tbsp of the milk with 2 tbsp peanut butter in the following recipe for almond flour peanut butter muffins: https://chocolatecoveredkatie.com/keto-muffins-recipe/
Kailey says
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!
CCK Media Team says
This makes us so happy, thank you for trying them!
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 🙏
CCK Media Team says
Hi Emm, we have it on the list for the next blog redesign 🙂
Stephanie Zick says
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!
CCK Media Team says
Thank you so much for making them 🙂
Chava-Shoshannah says
My goodness! This is exactly what I needed to pick me up today.
Rebecca says
Taste great and easy to make!
Sadie says
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!!!! 🙂
Gail says
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.
Jessica says
These are amazingly delicious.
Catherine says
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!
Catherine says
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
Catherine M says
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
Candace Takacs says
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!
CCK Media Team says
Just pb 🙂
Jodi says
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!!
Heather says
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.