Peanut Butter Muffins (With Chocolate Chips!)

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If you love muffins as much as I do, you won’t be able to resist these easy peanut butter muffins! Healthy muffins make a perfect, on-the-go breakfast or snack. This chocolate chip peanut butter muffin recipe is kid-friendly, delicious, and super easy to make!

Peanut butter muffins are the ultimate snack. They taste sweet and indulgent when they’re actually packed with plant-based protein and whole wheat flour. Perfect for peanut butter lovers!

One of my favorite things about these baked goodies is how easy they are to make!

No worries if you can’t finish a whole batch of muffins, they freeze well too. I like to freeze them for busy weekday mornings. Just pop one of these healthy peanut butter muffins in the microwave, and breakfast is ready.

Since peanut butter and chocolate were made for one another, sometimes I love to add chocolate chips for more of a decadent treat! They kind of taste like Reese’s muffins, with the combination of peanuts and chocolate!

These delicious peanut butter muffins are fluffy, moist, and easy to make. They’re a great snack for kids, and even adults can’t resist them.

You can also customize this recipe however you like. Add oats for a chewy texture, jelly for a sweet topping, or cocoa powder for some chocolatey flavor. The opportunities are endless. Here’s to breakfast food and delicious muffins!

👩🏽‍🍳 Why You’ll Love Peanut Butter Muffins

• Great Snack & Easy Breakfast: Full of protein from the peanut butter, these easy muffins are a great way to fill up in the morning or mid-day. They’re also packed with peanut butter flavor and are so delicious!
• Healthy & All-Natural: Full of quality ingredients, you can feel good about eating these sweet treats.
• Customizable: Add all sorts of ingredients for new twists on this base peanut butter muffin recipe.
• Kid-Friendly & Family Friendly: These sweet, handheld pb muffins with chocolate chips are always a hit with kiddos, but adults love them too! They’re a sweet treat for the whole family to enjoy.
• Adaptable: You can easily make this easy recipe gluten-free or vegan with a few swaps.

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🥘 Ingredients

These chocolate chip peanut butter muffins calls for simple, wholesome ingredients you can find at your local grocery store. You can customize this recipe to fit your dietary needs and preferences!

• Whole Wheat Flour: I like to use whole wheat flour for the added nutrients and fiber, but all-purpose flour or white whole wheat flour works, too. If you can find whole wheat pastry flour, snag it. Pastry flour keeps baked goods light and fluffy.
• Coconut Sugar: Coconut sugar is plant-based and minimally processed which is why I love it so much! 
• Baking Powder: Baking powder is essential to those beautiful muffin tops! It’s what causes the batter to rise in the oven. If you don’t have baking powder, you can make your own using baking soda and cream of tartar. Just mix 1 part baking soda and 2 parts cream of tartar.
• Salt: Don’t worry. Salt won’t make this recipe salty. It just makes this recipe taste better by enhancing the flavor of the other ingredients!
• Eggs: Eggs provide structure and flavor in baked goods. See below for a vegan option.
• Almond Milk: Unsweetened almond milk has a mild flavor and creamy texture. It’s my plant-based milk of choice, but feel free to use your favorite. If you’re not dairy-free or vegan, regular milk works too.
• Smooth Peanut Butter: If you like texture, you can use crunchy peanut butter. I used creamy peanut butter for this recipe, but crunchy natural peanut butter works great too! Just be sure to give it a good stir first. Thanks to the healthy fats in the peanut butter, you don’t need any additional oil or butter for this recipe!
• Vanilla: Vanilla extract brings out the sweetness in this recipe!
• Chocolate Chips: Optional, but recommended! Peanut butter chocolate chip muffins are hard to resist.

🍲 Ingredient Substitutions

• Sugar: You can swap in brown sugar, white sugar, pure maple syrup, honey, or vegan honey if you prefer.
• Nut Butter: If you can’t have regular peanut butter, almond butter or cashew butter are great options.
• Extract: Swap out some or all of the vanilla for an almond extract for an even more nutty flavor.
• Milk: Use your favorite dairy alternative, from oat milk or soy milk to coconut milk or cashew milk for these pb chocolate chip breakfast muffins.

🔪 How To Make Peanut Butter Muffins

Here’s how to make this easy peanut butter muffins recipe. For more detailed instructions and nutrition facts, see the recipe card below.

Prepare Muffin Tray: Preheat the oven to 338 degrees Fahrenheit or 170 degrees Celsius. Line the muffin tin with muffin liners or paper cups and set aside. You can also spray the pan with nonstick spray (cooking spray).

Combine Dry Ingredients: In a large bowl, whisk together the flour, coconut sugar, baking powder, and salt. Add the chocolate chips to the flour mixture if desired. You can also use an electric mixer, but it’s not necessary for this recipe.

Whisk Wet Ingredients: In a small bowl, whisk together the eggs, milk, peanut butter, and vanilla extract until smooth.

Fold Together: Fold the wet (peanut butter mixture) into the dry ingredients. Try your best not to overmix the muffin batter.

Divide Batter: Next, evenly divide the batter among the muffin pan into the prepared muffin cups. I like to use a portion scoop, but measuring cups also work.

Bake, Cool, And Serve: Bake for 20 minutes or until an inserted toothpick comes out clean. Serve these sweet treats either warm or at room temperature. An extra peanut butter drizzle never hurt!

💭 Expert Tips

• Do a Toothpick Test: Place a toothpick into the center of a muffin to test for doneness. If it comes out clean, they’re ready!
• Don’t Overmix the Batter: Overmixing causes dense muffins.
• Cool To Room Temperature: Be sure to let the muffins cool before storing, or else they will create moisture and get mushy. First, let them cool in the tin before transferring to a wire rack – this will prevent them from breaking. Then, when they’re completely cool, you can put them in an airtight container to store.
• Freeze Individual Muffins: Freeze them for a quick breakfast! Simply microwave until warmed through, and enjoy!

📖 Variations

Change things up to make these muffins even more mouthwatering.

• Mini Version: Mini muffins are adorable and fun! Use a mini muffin pan and don’t bake as long. Use the toothpick test to check for doneness.
• Peanut Butter Oatmeal Muffins: Use ⅓ cup of old-fashioned oats or oat flour to replace ⅓ cup of the whole wheat flour.
• Double Chocolate Peanut Butter Muffins: Reduce the flour by ¼ cup and add ⅓ cup of cocoa powder to the dry ingredients.
• Make It Healthier: This recipe is already pretty healthy with only about 250 calories and 14 grams of sugar for one huge muffin, but you can make it even healthier by cutting the coconut sugar in half and omitting the chocolate chips – and then each muffin will only have 6-7 grams of sugar!
• Peanut Butter And Jelly Muffins: For each muffin, swirl a teaspoon of jelly into the center of the muffin and bake as directed.
• Peanut Butter Protein Muffins: Replace 1/4 cup of the whole wheat flour with 1/4 cup of your favorite protein powder. I recommend an unflavored or vanilla flavored plant based protein powder, but any type should work. You can even use 1/4 cup peanut butter powder as your protein powder for even more nutty flavor!
• Peanut Butter Banana Muffins: Banana bread is moist for a reason! Mashed banana adds natural sweetness and moisture. Add 1/4 cup of mashed banana for a light banana flavor. Be sure to use ripe bananas. You can even make peanut butter banana chocolate chip muffins by adding chocolate chips to the batter!

🍽 Serving Suggestions

These treats are delicious as-is, but toppings never hurt! They also taste great with a variety of sides. Here are some of our favorite ways to serve them:

• ​Jelly Or Jam: Spread your favorite store-bought or homemade jelly or jam on these delicious muffins. 
• Nut And Seed Spreads: You can spread even more peanut buttery goodness over top, or spread with another nutty spread like pumpkin seed butter.
• Butter: A pat of butter (or vegan butter) can only make this recipe for peanut butter muffins with no banana a little more decadent.
• Cream Cheese: For a touch of tanginess, swipe some cream cheese or tofu cream cheese over top.
• Yogurt: Add even more protein with a peanut butter yogurt bowl or pumpkin Greek yogurt parfait.
• Smoothie: Wash one of these muffins down with a mixed berry smoothie or raspberry smoothie.
• Coffee Or Tea: These muffins are great for breakfast or an afternoon snack with either coffee or tea! For a more decadent option, try it with our chocolate bubble tea, healthy hot chocolate, or this mocha latte.

🙌 Dietary Adaptations

• Gluten-Free Option: Substitute an all-purpose gluten-free flour instead of whole wheat flour. Be sure to use a blend that contains xanthan gum for best results. Bob’s Red Mill 1:1 All-Purpose Flour is a great option with a gluten-like taste and texture. I recommend using a GF all-purpose flour since single-ingredient flours like almond flour or oat flour aren’t 1:1 substitutes.
• Nut Free: Instead of a nut butter, you can try a seed butter like sunflower seed butter or pumpkin seed butter in this healthy muffin recipe.
• Vegan Peanut Butter Muffins: Substitute the eggs with ½ cup apple sauce plus a ½ tsp baking powder (2½ tsp baking powder in total) to make this recipe vegan-friendly. Be sure to use vegan chocolate chips, too!

🫙 Storage Directions

• At Room Temperature: Wait until your peanut butter chocolate muffins are completely cool before you store them. Transfer to an airtight container and place in a cool dry place. They will keep for up to 3 days at room temperature.
• To Refrigerate: To give your muffins a longer shelf life, you can store them in the refrigerator for 5-7 days either in an airtight plastic container or wrapped tightly in plastic wrap. Just keep in mind they will dry out a little when stored in the fridge. From the fridge, you can reheat in the microwave or oven when you’re ready to serve them.
• To Freeze: Wrap muffins tightly in plastic wrap and freeze in a freezer-safe airtight container or ziptop bag for up to 3 months. Label the container with the date and use them within 3 months for best results. To defrost, thaw in the fridge or leave on the counter and then microwave in 20-second increments until warm.

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