Vegan Peanut Butter Muffins
Soft and chocolatey vegan peanut butter muffins made with oats and simple pantry ingredients. These eggless muffins are easy to bake and perfect for breakfast or snacking.
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.
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.
Taste & Texture
I’m not usually a fan of peanut butter, so I wasn’t sure how these muffins would turn out. The flavor ended up being really well balanced—the peanut butter doesn’t overpower, and it pairs nicely with the cocoa for a subtle chocolatey taste.
The muffins are lightly sweet, not overly sugary like store-bought ones. If you prefer a sweeter muffin, you can increase the sugar to 1 cup or add chocolate chips for extra richness. I kept this version simple and eggless without chocolate chips, and it still turned out really satisfying.
Nutrition
Serving: 1 Muffin | Calories: 244kcal | Carbohydrates: 39g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 214mg | Potassium: 166mg | Fiber: 3g | Sugar: 20g | Calcium: 97mg | Iron: 2mg
