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”. This recipe for oatmeal peanut butter muffins is inspired from 3 recipes in that book.
Vegan Peanut Butter Muffins Recipe
|Prep Time||Cook Time||Makes|
|15 Mins||15 Mins||9 Regular Size Muffins|
Easy to bake vegan peanut butter muffins with the goodness of quick cooking oats.
- 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
- 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. 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.
- 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.
- Use dairy/non dairy milk of your choice.
- As mentioned in the Procedure, either adjust the oven temperature or the baking time to get perfect muffins.
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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!
That’s awesome, Lara!
nice recipe.. can u pls tell me how should I use tofu in baking?
Please check this page about how to use silken tofu as an egg substitute in baking and some recipes too.
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!!
Thank you very much for taking the time to leave feedback, Mel.
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
You’re welcome, Rachelle.
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.
Wow. Thanks for the feedback, MM.
I make these all the time! Thank you so much for the recipe!!!
You’re welcome Jared.
I tried again today with 1.5 cup milk ratio and 1/2 cup brown sugar. Perfect texture.
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.
Thanks. Yes probably.
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!
You’re most welcome Kiran. Keep baking!
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…
Thanks for the feedback Matteo.
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???
Thanks for the feedback Ann.
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!
Thanks for the detailed feedback Isabelle.
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!
You’re very welcome Haley.
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?
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.
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!
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.
Do you have the stats for these muffins? Calories? Fats? Fiber?
I’ll update it within a day or two.
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