Peanut Butter Muffins
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!
Servings: 12 muffins
Calories: 272kcal
Ingredients
- 2 cups whole wheat flour
- 1 cup coconut sugar
- 2 tsp baking powder
- ¼ tsp salt
- 2 eggs
- 1 cup unsweetened almond milk
- ⅔ cup peanut butter
- 1 tsp vanilla extract
- ¾ cup dark chocolate chips optional
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1muffin | Calories: 272kcal | Carbohydrates: 36g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 191mg | Potassium: 315mg | Fiber: 4g | Sugar: 14g