Soft and chocolatey, these vegan peanut butter muffins come together with oats and pantry staples. They’re eggless, easy to make, and great to have on hand for a quick snack.
These vegan peanut butter muffins are soft, chocolatey, and easy to make with simple pantry ingredients. They’re completely eggless and come together with oats, cocoa, and creamy peanut butter for a rich, satisfying texture.
The recipe is inspired by a few peanut butter bakes from 1500 Best Bars, Cakes, Cookies, Muffins and More by Esther Brody. I adapted elements from a few recipes in the book to create this version with oats and cocoa.
If you enjoy baking eggless muffins, you can also check out my eggless blueberry muffins and eggless chocolate ricotta muffins—both are simple and great for everyday baking.
More Peanut Butter Recipes You'll Love
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Recipe
Vegan Peanut Butter Muffins
Ingredients
- 1 cup All Purpose Flour
- ⅔ cup Quick Cooking Oats
- ⅓ cup Cocoa Powder
- ¾ cup Sugar
- 1 tablespoon Baking Powder
- ½ cup Peanut Butter I used creamy
- 1 cup Rice Milk (any milk can be used)
Instructions
- Preheat the oven at 400F/200C for 15 minutes. Grease with little cooking spray or line the muffin tins with paper liners and set aside.
- In a large bowl combine together the flour, oatmeal, cocoa powder, sugar and baking powder.
- In a small sauce pan, over low heat, melt peanut butter in milk, stirring constantly. Remove from heat and set aside to cool slightly.
- Once the peanut butter mixture is cool, incorporate it into the dry ingredients and stir until just combined.
- Spoon the batter into the prepared pan filling it to the top of each cup. The above batter was enough for 9 muffins. So I filled the remaining 3 cups with water to ensure even baking of the muffins.
- Bake at 400°F for 5 minutes, then without opening the oven, reduce the temperature to 375°F (190°C) and continue baking for another 12–15 minutes, or until a toothpick inserted in the center comes out clean.
My Notes
- The aroma is still a helpful indicator of doneness along with the toothpick test. You should notice a rich chocolatey smell toward the end of baking—this is usually a sign the muffins are ready. Try not to wait until the smell becomes too intense, as that can lead to overbaking. Starting at a higher temperature and then reducing it helps the muffins rise better and bake more evenly, which also prevents the tops from becoming too crusty.
Pamela says
Delish! Thinking the only thing lacking was perhaps a pinch of salt to bring the flavors together. Will definitely make these again. Thank you for sharing.
Madhuram says
You're welcome Pamela. Sure, adding salt brings out the flavor.
Mary says
These are easy and so yummy! Thank you for this wonderful recipe.
Madhuram says
You're welcome Mary.
Veena says
Tried it it is awesome
Veena says
Hi, thanks for this recipe. First time I started baking with this recipe, it came out very well. Now the problem is kids want home made muffins. Thanks a lot for posting this recipe.
Madhuram says
You're welcome Veena. Do rate the recipe when you find time.
Veena says
sure Madhuram, I forgot it.. here u go
vrajavala says
Grandiose loved them. I did not have oats at the time, so I used grits and a little rice flour. Worked great. Also used lowfat dairy milk. Thanks
Vishi says
wht is Rice milk that is used in Vegan Peanut Butter Muffins Recipe ???
Madhuram says
It's milk extracted from rice. You could use any other milk too.
pumpkinpie says
Wow, these are really delicious! Thanks for the recipe. The oats are really tasty, went well with the chocolate chips I added.
Jennifer says
Could you use old fashioned oats instead of quick cooking oats?
Madhuram says
Yes Jennifer.
Rev Deb says
Awesome site!!! Just tried the Vegan Chocolate, Oatmeal and Peanut Butter Muffins. WOW!! everyone loved them. Thank you for sharing. I book marked your site so that come back to try more recipes.
Great stuff!!!
Blessings
Rev Deb
Thank you very much for the compliments Rev Deb.
Klarissa says
Hi!
I was wondering, have you ever tried to steam them instead of baking it?
Sorry Klarissa, I haven't.
Marie says
Delicious!!! Thanks so much for this recipe. I substituted oat flour and almond milk, and also added a teaspoon of vanilla, and they were so good! I think that I just may add chocolate chips sometime when I feel like an extra sweet treat! Thanks again.
You're welcome Marie. I too thought of adding chocolate chips but did not have the vegan kind in hand so left it.
mimo qtr says
I became obssesed with muffins since I try betty crocker muffin mix I think I will try this soon
sweety says
how many days can i store this cake.
Muffins taste better if consumed within 2-3 days. If you want to store it for a longer time, bake the muffins, let it cool completely and tightly wrap the individual muffins in plastic wrap it and store it an air tight bag and freeze it. I think this should keep good for 2-3 months.
Jennifer says
Thank you so much for this wonderful, kid-friendly recipe! My toddlers helped me to make these, and we had to substitute for three of the ingredients we didn't have in the pantry. We used brown sugar instead of white, baking soda and yogurt instead of baking powder, and soy milk instead of rice milk. They still tasted great!
You're welcome Jennifer.
Marlo says
These were really good. I used soy milk instead of the rice milk, and they came out great. I was out of all purpose flour, so I used self-rising flour. I just left out the baking powder. These were really moist like a good brownie. I also added a few chocolate chips, but these are so good that they do not need chocolate chips. Great muffins. I passed the recipe to some family and friends who can't have dairy.
That's great Marlo. Thanks for trying the recipe.
Radhika says
I love your site! Was wandering if instead of rice milk, can I use just plain milk? Since I don't need to use Vegan recipes, can I generally substitute milk for the said liquid in the recipe?
Thanks Radhika. Sure you could use any milk.
kc says
I would like to try this one, i just want to know what is rice milk?
Rice milk is derived from rice. It's available in organic aisle of grocery stores. You can use any milk, not necessarily rice milk.