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.
Matteo says
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 says
Thanks for the feedback Matteo.
Ann B. says
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 says
Thanks for the feedback Ann.
isabelle says
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 says
Thanks for the detailed feedback Isabelle.
Haley says
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 says
You're very welcome Haley.
Jenn says
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 says
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?
Calista says
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 says
Thanks Calista.
Nova says
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 says
Thanks Nova.
Judy says
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 says
Thanks Judy.
Connie says
Do you have the stats for these muffins? Calories? Fats? Fiber?
Madhuram says
I'll update it within a day or two.
veena says
Can you please tell me where do I get whole wheat pastry flour in Dubai
Madhuram says
I don't know Veena.
Pavithra says
Can I substitute all purpose flour with wheat flour?
Madhuram says
Whole wheat pastry flour or half of whole wheat flour and half all-purpose flour should be fine.
Elle says
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.
Madhuram says
Hi Elle, if you don't like cocoa why don't you try some other muffin recipe from the list: http://www.egglesscooking.com/eggless-baking-recipes/eggless-muffins/
Nettie Aufenkamp says
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
Madhuram says
You're welcome Nettie.
Heather says
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 says
You're welcome Heather.
Little Red Frog says
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 says
You're welcome LRF.
pri says
Thanks for this recipe. I gave it a shot, and it was great! Really loved it.
Madhuram says
I'm glad that you liked it.
deb says
Great recipe, great taste and a great delicious anytime snack!
Love it!!
Thanks again Madhuram
Bleesings
Rev Deb
Madhuram says
Thanks Deb.
deb says
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 says
Thanks for the tip about sunflower seed butter, Deb. Hope you can rate the recipe.