Vegan Chocolate, Oatmeal and Peanut Butter Muffins


(from 20 reviews)
90
Oatmeal Peanut Butter Muffins

I have a big jar of peanut butter at home and wanted to finish it before it expires in a couple of months. We are not a “peanut-butter-family” but for my son who likes it on breads and rotis. I have never baked with peanut butter so far, so I thought I will give it a try. I came across a lot of baking recipes using peanut butter in Esther Brody’s “1500 Best Bars, Cakes, Cookies, Muffins and More”. The following recipe for oatmeal peanut butter muffins is inspired from 3 recipes in that book.

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Vegan Peanut Butter Muffins Recipe

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Prep TimeCook TimeMakes
15 Mins15 Mins9 Regular Size Muffins
AuthorCategoryMethod
MuffinsBaking
Vegan Chocolate, Oatmeal and Peanut Butter Muffins
4.7 from 20 reviews
Easy to bake vegan peanut butter muffins with the goodness of quick cooking oats.
Ingredients:
  • 1 cup All Purpose Flour
  • 2/3 cup Quick Cooking Oats)
  • 1/3 cup Cocoa Powder
  • 3/4 cup Sugar
  • 1 tablespoon Baking Powder
  • 1/2 cup Peanut Butter (I used creamy)
  • 1 cup Rice Milk
Procedure:
  1. 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.
  2. In a large bowl combine together the flour, oatmeal, cocoa powder, sugar and baking powder.
  3. In a small sauce pan, over low heat, melt peanut butter in milk, stirring constantly. Remove from heat and set aside to cool slightly.
  4. Once the peanut butter mixture is cool, incorporate it into the dry ingredients and stir until just combined.
  5. Spoon the batter into the prepared pan filling it to the top of each cup.
  6. The above batter was enough for 9 muffins. So I filled the remaining 3 cups with water to ensure even baking of the muffins. I took out mine from the oven after 16 minutes, but I think 13-15 minutes should be perfect. I felt that in this recipe the smell of the muffins is an indicator of the doneness in addition to the toothpick test. I started smelling a burnt cocoa smell and that’s when I removed the muffins. So the tops were a bit crusty and it had turned slightly back. Either have a close watch or reduce the oven temperature to 350F and bake it accordingly.
Taste:
  1. I’m not a fan of peanut butter. So far I have tasted only peanut butter cookies and nothing else baked using it. So I was not sure if I would like these peanut butter muffins. Surprisingly enough the flavor of peanut butter was not dominating. It had the perfect blend of chocolate and peanut butter. The sweetness was right for us not as sweet as the store bought muffins. So If you prefer it sweeter add some chocolate chips or increase the quantity of sugar to 1 cup. Since I was making a vegan version I did not add chocolate chips but I don’t regret it at all.
My Notes:
  1. Use dairy/non dairy milk of your choice.
  2. As mentioned in the Procedure, either adjust the oven temperature or the baking time to get perfect muffins.
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90 COMMENTS

  1. Just tried. Delicious. However I found the batter too thick. So I diluted with some liquid. Do you think the ratio of 1.5 cup milk will be better? I only baked for 15 minutes.

  2. Hey thanks, I baked 20 muffins and they are awesome my son ate 4 immediately when I took them out from the oven. They are really awesome. Thank you very much for making me super baker mom!

  3. Just made them with only a 1/2 cup of sugar and half the peanut butter.
    Also, I must say, I only had regular milk, so not vegan, but they were pretty damn good anyway…

  4. I made these this morning for my daughter, who is a new vegan. I used Almond Coconut milk instead of rice milk and upped the sugar a bit. Maybe my cupcake tins are smaller than average, but the batch made a dozen. I baked them at 375 for 15 minutes (doing the toothpick test every so often), and they came out perfect…moist and delicious! Definitely a keeper! Who knew eggless baking could taste so good???

  5. as a newcomer to vegan baking these were great and I already had all the ingredients at my house. I added chocolate chips and garnished with finely chopped almonds. after mixing the batter I wanted it it just a tad more liquidy so I added a splash of some almond nog which worked perfectly. I also baked at 350 so it took a bit longer than 15 minutes but you just have to keep your eye on them. really delicious and perfect for when im craving sweets and theres not any cruelty free treats around!

  6. I made these this morning since I ran out of eggs. I substituted the cocoa powder for 1/2 C of Trader Joe’s chocolate chips (vegan), subbed the regular quick-cook oats for TJ’s quick-cook multigrain hot cereal (rye, barley, oats, and wheat mix), used Unsweetened almond milk, reduced the sugar to 1/2 C, and used chunky peanut butter.

    The batter came out thick and moist, with a light sweetness and easily filled 12 standard size muffin cups.

    The muffins are thick and hearty, esp since I used multi grain mixed cereal. We love peanut butter, so the chunky variety works nicely in this. These are yummy and would rock with some extra add-ins like a mashed banana, applesauce, raisins, etc.

    Thanks! You made my eggless morning tasty!

  7. These were only ok for me. Like others found, the batter was dry but I thought I’d just go with it since it was my first time making them. At 13 and 15 mins, a tooth pick was still coming out wet and I took them out at 18 mins. Once they cooled they were dry and crumbly. Lesson-learned.

    • Hi Jenn, I went through all the comments and found that only one other person has mentioned that the batter looked dry and she added unsweetened applesauce. All others have mentioned that it turned out good. Did you bake it at 400 or 350F?

  8. These muffins were a great start, but the muffins mix looked way too dry when I mixed it up. I added about 1/2 a cup of applesauce, and it made them perfectly moist. Adding chocolate chips helps too. Hubby is allergic to eggs, and he asks for these every day.

  9. A while back I was looking for a recipe for muffins that didn’t use eggs because I was out but had milk to use up. They have become a hit with my family and some of our friends. (We have two lactose intollerant friends and these are perfect for them!) I didn’t have cocoa powder so I tried them with semi sweet chocolate chips and have just continued to make them that way. Thank yoy dor sharing yoyr recipes!

  10. This was a great breakfast when I was out of milk and eggs. I used soy milk (actually “coffee rich”….) I used small muffin tins and came out with at least 12.

  11. I just found your website and I am really excited. I want to make this recipe with my kids and I am wondering if it’s OK to omit the Coco powder, we don’t mind the taste of peanut butter? Baking is something new I am trying and I want these to be both healthy and tasty.

  12. These are AMAZING !! I have lots of food allergies so I substituted almond milk for the rice milk & almond butter for the peanut butter & then spelt flour for the regular flor. DELICIOUS. Thanks for al the time you put into testing these recipes !!

    Nettie

  13. […] recipe is a modification of the recipe posted by Madhuram atMadhuram’s Eggless Cooking. I’ve tweaked Madhuram’s recipe to my own preferences. This one is extra chocolatey and […]

  14. This is great! Totally rich and decadent. I only have dark cocoa powder at the moment, so they’re super dark, but the taste is wonderful. Thanks for the recipe!

  15. So this was my first attempt at vegan baking. I was going to a vegan potluck dinner and wanted to bring something sweet. These were absolutely great! Everyone loved them, including me. I was afraid they be dry or something but they really weren’t. Thanks for this recipe!! I’ll definitely try others from this website!

  16. Great recipe, great taste and a great delicious anytime snack!
    Love it!!

    Thanks again Madhuram

    Bleesings
    Rev Deb

  17. Hi all,

    I have made these over and over again.. Great hit in our family:) I would like to make a suggestion to those of you who don’t like peanut butter… try substituting peanut butter with sunflower seed butter. The flavor is amazing!! Hope this helps:)

    Rev Deb

  18. 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.

  19. 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.

  20. […] Ze zijn niet luchtig en cakeachtig, eerder wat compacter en krokanter. Ik heb het recept aangepast van deze website. De jam past er perfect bij en de havermout en pindakaas geeft het een lekkere nootachtige smaak. […]

  21. 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

  22. […] over 100! I made 4 dozen myself-blueberry banana oat, double chocolate brownie, Cherry Orange and peanut butter chocolate fudge. They all passed batter taste (with great ease and I may have held back on two of the banana […]

  23. Wow, these are really delicious! Thanks for the recipe. The oats are really tasty, went well with the chocolate chips I added.

  24. 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.

  25. 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.

  26. 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.

  27. 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.

  28. 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.

  29. 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.

  30. 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.

  31. Hi, i’m 1st time to your website. So many lovely, healthy recipes. I’m new to baking & cooking and have a question on the baking powder measurement for the peanut butter muffin. Is it really 1 tablespoon or 1 teaspoon? I’ve followed a few muffin recipes and have only used 1- 2 teaspoons of baking powder. Hope you can advise me. Thanks.

    Thanks Puvanes. I too had the exact doubt when I first saw the recipe. It is 1 tablespoon and the muffins turned out good.

  32. These look and sound very, very good. You have peanut butter you need to finish? In my place, there’s never peanut butter when I look forit, its all finished usually! 😉

    Happy Diwali to you and family.

  33. Lovely combo Madhu.I too am not a peanut butter family thgh my dghter enjoys it.Love the way you used rice milk in the recipe.They sure taste yum with /without the addition oc choc chips.

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