Vegan Chocolate, Oatmeal and Peanut Butter Muffins

(from 20 reviews)
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.


Vegan Peanut Butter Muffins Recipe

Prep TimeCook TimeMakes
15 Mins15 Mins9 Regular Size Muffins
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.
  • 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
  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.
  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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Tried this recipe? Click on stars to rate:


  1. Koh Siok Mei

    I tried again today with 1.5 cup milk ratio and 1/2 cup brown sugar. Perfect texture.

    • Madhuram

      That’s great.

  2. Koh Siok Mei

    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

      Thanks. Yes probably.

  3. Kiran

    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

      You’re most welcome Kiran. Keep baking!

  4. Matteo

    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…

    • Madhuram

      Thanks for the feedback Matteo.

  5. Ann B.

    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???

    • Madhuram

      Thanks for the feedback Ann.

  6. isabelle

    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!

    • Madhuram

      Thanks for the detailed feedback Isabelle.

  7. Haley

    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!

    • Madhuram

      You’re very welcome Haley.

  8. Jenn

    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.

    • Madhuram

      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?

  9. Calista

    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.

    • Madhuram

      Thanks Calista.

  10. Nova

    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!

    • Madhuram

      Thanks Nova.

  11. Judy

    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.

    • Madhuram

      Thanks Judy.

  12. Connie

    Do you have the stats for these muffins? Calories? Fats? Fiber?

    • Madhuram

      I’ll update it within a day or two.

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  14. veena

    Can you please tell me where do I get whole wheat pastry flour in Dubai

    • Madhuram

      I don’t know Veena.

  15. Pavithra

    Can I substitute all purpose flour with wheat flour?

    • Madhuram

      Whole wheat pastry flour or half of whole wheat flour and half all-purpose flour should be fine.

  16. Elle

    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.

  17. Nettie Aufenkamp

    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 !!


    • Madhuram

      You’re welcome Nettie.

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  19. Heather

    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!

    • Madhuram

      You’re welcome Heather.

  20. Little Red Frog

    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!

    • Madhuram

      You’re welcome LRF.

  21. pri

    Thanks for this recipe. I gave it a shot, and it was great! Really loved it.

    • Madhuram

      I’m glad that you liked it.

  22. deb

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

    Thanks again Madhuram

    Rev Deb

    • Madhuram

      Thanks Deb.

  23. deb

    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

    • Madhuram

      Thanks for the tip about sunflower seed butter, Deb. Hope you can rate the recipe.

  24. Pamela

    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

      You’re welcome Pamela. Sure, adding salt brings out the flavor.

  25. Mary

    These are easy and so yummy! Thank you for this wonderful recipe.

    • Madhuram

      You’re welcome Mary.

  26. Veena

    Tried it it is awesome

  27. Veena

    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

      You’re welcome Veena. Do rate the recipe when you find time.

      • Veena

        sure Madhuram, I forgot it.. here u go

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  29. vrajavala

    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

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  31. Vishi

    wht is Rice milk that is used in Vegan Peanut Butter Muffins Recipe ???

    • Madhuram

      It’s milk extracted from rice. You could use any other milk too.

  32. pumpkinpie

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

  33. Jennifer

    Could you use old fashioned oats instead of quick cooking oats?

    • Madhuram

      Yes Jennifer.

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  35. Rev Deb

    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!!!
    Rev Deb

    Thank you very much for the compliments Rev Deb.

  36. Klarissa

    I was wondering, have you ever tried to steam them instead of baking it?

    Sorry Klarissa, I haven’t.

  37. Marie

    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.

  38. mimo qtr

    I became obssesed with muffins since I try betty crocker muffin mix I think I will try this soon

  39. sweety

    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.

  40. Jennifer

    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.

  41. Marlo

    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.

  42. Radhika

    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.

  43. kc

    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.

  44. puvanes

    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.

  45. hb

    Muffins and that too chocolate ones, I love!

  46. shoba

    I think tyring these with almond butter instead of Peanut butter might enhance the taste. Hmmm.. Will try it over the weekend.

  47. Mansi

    Happy Diwali to you madhuram! these muffins look lovely, but I’m gonna go check out your blueberry coffee cake now:)

    btw, I’d like to invite you to send in some goodies for sweet celebration contest on my blog if u can!

  48. Sadhana

    Wishes for a happy & prosperous Diwali to you and your family.

  49. Parita

    Muffins look fab dear 🙂
    Wishing you and your family warm diwali wishes 🙂

  50. Aparna

    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.

  51. Cilantro

    Wish you and your family a Happy Deepavali! Muffin looks sof and moist, love the nice color.

  52. nags

    that muffin is practically touching my nose!! * bite *

  53. Sadhana

    Madhu that muffin looks lovely.

  54. Sanghi

    Delicious muffins.. loved it! 😛

  55. Indhu

    looks delicious… am not a huge fan of peanut butter… maybe I can substitute applesauce for peanut butter… 🙂

  56. DK

    I was wondering just this morning where you were. I am guessing bc with mil..lets catch up soon 🙂

  57. Avisha

    Muffins look so tempting.Nice combo of ingredients.

  58. Anita

    Seems to be a quick, easy n healthy ( :razz:) muffins.

  59. Sunshinemom

    Sounds very easy too! My daughter and I have a weakness for peanut butter. The jar doesn’t seem to last!!

  60. Priya

    SUch a delicious combo Madhu..very innovative muffins..

  61. Dee

    Madhu, I am a peanut butter fan , Love to it eat with apple butter anytime of the day !!! This is a classic combo. How are you girl ?

  62. Sweatha

    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.

  63. VeggieGirl

    Mmm, classic flavor combination!