Peanut Butter Muffins Recipe (With Chocolate Chips!)This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
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 peanut butter muffin recipe is kid-friendly, delicious, and easy enough for the kids to help! Add mini chocolate chips to transform them into a sweet treat.
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. Peanut butter lovers rejoice!
One of my favorite things about these baked goodies is how easy they are to make. Kids can do the measuring, mixing, and the scooping. 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.
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Since peanut butter and chocolate were made for one another, sometimes I love to add chocolate chips for more of a decadent treat!
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, am I right?!
👩🏽🍳 Why This Recipe Works
- Great snack and easy breakfast.
- Packed with peanut butter flavor and plenty of protein.
- Healthy and all natural.
- Customize peanut butter muffins with tasty mix-ins.
- Kid-friendly to make and devour!
- Easily made gluten-free or vegan with a few swaps.
This recipe 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! You can swap in brown sugar, white sugar, maple syrup or honey if you prefer.
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!
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.
Peanut Butter: If you like texture, you can use crunchy peanut butter. I used creamy peanut butter for this recipe, but 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.
- Gluten-Free Peanut Butter Muffins: Substitute an all-purpose gluten-free flour in place of the 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 a 1:1 substitute.
- Vegan Peanut Butter Muffins: Substitute the eggs with ½ cup apple sauce plus an ½ tsp baking powder (2½ tsp baking powder in total) to make this recipe vegan friendly. Be sure to use vegan chocolate chips too!
- 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: Add 1/3 cup of old fashioned oats!
- Chocolate Peanut Butter Muffins: Reduce the flour by 1/4 cup and add 1/3 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: Swirl a teaspoon of jelly into the top of each muffin and bake as directed.
- 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!
- Nut-Free Butters: If you can’t have regular peanut butter, almond butter or cashew butter are great options.
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 And Cool: Bake for 20 minutes or until an inserted toothpick comes out clean. Serve: Serve these sweet treats either warm or at room temperature. An extra peanut butter drizzle never hurt!
Wait until the muffins are completely cool before you store them. Store in an airtight container at room temperature for up to three days, or in the fridge for up to a week! From the fridge, you can reheat in the microwave or oven when you’re ready to serve them.
Yes, all my healthy muffin recipes freeze well! Freeze in a freezer-safe airtight container or ziptop bag. 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.
These treats are delicious as-is, but toppings never hurt! Jam, butter, nutella, pure maple syrup, or smooth peanut butter all taste delicious with this recipe.
The short answer is it depends. A homemade muffin doesn’t have artificial flavors or preservatives which is a great start. But most bakery muffins are just cakes in disguise – they have just as much sugar and fat as cupcakes or cakes! This muffin recipe uses unprocessed ingredients, less sugar, and plant-based protein for added nutrients. But even these muffins still contain sugar and should be enjoyed in moderation.
💭 Expert Tips
- 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.
- 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 them for a quick breakfast! Simply microwave until warmed through and enjoy!
🧁 More Easy Muffin Recipes!
- Matcha Muffins
- Chocolate Chip Banana Muffins Recipe
- Healthy Apple Muffins Recipe with Cinnamon
- Cinnamon Muffins Filled with Raspberry Jelly
- Vegan Zucchini Muffins
- Blueberry Sourdough Muffins
📋 Recipe Card
Peanut Butter Muffins
- Preheat the oven to 340 degrees F / 170 C. Line a muffin tray with muffin liners and set aside.
- In a medium mixing bowl whisk together the flour, coconut sugar, baking powder and salt until well combined. If using chocolate chips, stir through the dry ingredients.
- In a separate mixing bowl, whisk together the eggs, milk, peanut butter and vanilla extract until smooth.
- Gently fold the wet ingredients through the dry ingredients. Do not over mix.
- Evenly divide the batter amongst the prepared muffin liners.
- Bake for 20 minutes or until an inserted toothpick comes out clean.
- Allow to cool on a cooling rack.
- Store in an airtight container in a cool dry place.
- Soy milk, full cream milk or skim milk can be used instead of almond milk.
- Substitute the wheat flour with gluten free flour to make the recipe gluten free.
- Substitute the eggs with ½ cup apple sauce plus an ½ tsp baking powder (2½ tsp baking powder in total) to make this recipe vegan friendly.
- Chocolate chips are completely optional however they are a delicious addition to the muffins.
- Muffins can be frozen for up to 3 months.