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.
Alana says
I am vegan and these were DELICIOUS! I did sub the cocoa with fresh ground peanut crumbs because my family all loves peanut butter. I also added a bit more milk, 2TBSP vegan butter and 2 TBSP maple syrup to my milky peanut butter mixture. Might add chocolate chips next time? MMMMMMM Thank you for this recipe!
Madhuram says
Thank you very much for the feedback, Alana. Yes, adding chocolate chips seems to be the natural thing to do. Next time I too will.
Paren M says
SO GOOD! Made it with 2% and a bit more than 1/2 cup PB ;). Fantastic recipe!
Madhuram says
Thank you, Paren.
Lara Pink Ink says
I used 1/4c cocoa powder (Dutch) but otherwise left the recipe the same and they are amazing, eat like a brownie. I calculated the calories they come out at 164 calories per 1 of 12 muffins, not bad!
Madhuram says
That's awesome, Lara!
shilpi says
nice recipe.. can u pls tell me how should I use tofu in baking?
Madhuram says
Please check this page about how to use silken tofu as an egg substitute in baking and some recipes too.
Mel says
Excellent recipe! I'm not vegan myself but wanted to bake something to share with my vegan flatmate, these turned out incredible! Agree on adding a bit more liquid, I guess it also depends on where you live. In my case, I added 2 TBSP of olive oil and 2 TBSP of oat milk (which is the one I used to mix with the PB). Also, I used all light brown sugar. The cracks on top make the muffins look like mini brownies! Taste is also 10/10, I couldn't resist trying one straight out the oven... anyway, thank you!!
Madhuram says
Thank you very much for taking the time to leave feedback, Mel.
Rachelle says
Thanks - not vegan but was out of eggs. I added a dash more milk and threw everything in food processor. So easy. Haven’t eaten them but they look and smell great
Madhuram says
You're welcome, Rachelle.
MM says
We love these. Replaced with unsweetened coconut flakes, used organic cacao, natural PB which has much less sodium, and added allergy free chocolate chips for my son. Also added milled flaxseed for fiber (1/2 cup). Delicious and my kiddos are begging for more.
Madhuram says
Wow. Thanks for the feedback, MM.
Jared Collins says
I make these all the time! Thank you so much for the recipe!!!
Madhuram says
You're welcome Jared.
Koh Siok Mei says
I tried again today with 1.5 cup milk ratio and 1/2 cup brown sugar. Perfect texture.
Madhuram says
That's great.
Koh Siok Mei says
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.
Madhuram says
Thanks. Yes probably.
Kiran says
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!
Madhuram says
You're most welcome Kiran. Keep baking!