Tender, flavorful, and packed with protein, these fluffy Peanut Butter Muffins can have any add-in your family likes, and they store well for days (or longer in the freezer). They’re great to prep ahead and enjoy all week.

peanut butter muffins on cooling rack with bowl of peanut butter

I started making muffins with a dose of peanut butter when my middle kiddo was a baby. She struggled with bread-y textures—they were just difficult for her to eat for months and months—and the muffins turned out to be the perfect amount of moisture for her.

Since then, I’ve tweaked and tested the recipe for peanut butter muffins that is as versatile as it is delish.

These muffins for kids (or adults) are great on their own for breakfast or snack, or you can top them with butter and/or honey. You can choose one add-in for the whole batch or do a mixed batch to please everyone. And they work as full-size or mini muffins.

So many options so you can make them with your family in mind. They are a satisfying toddler breakfast, an easy Meal Prep Breakfast option, and an easy Summer Lunch for Kids to pack on the go.

(You may also like my Protein Banana Muffins, Banana Yogurt Muffins, Chocolate Banana Muffins, and Peanut Butter Rice Crispy Treats.)

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Ingredients You Need

Here’s a look at what you’ll need to make this peanut butter muffin recipe so you know what to have on hand or pick up from the store.

Ingredients for peanut butter muffins on countertop
  • Whole wheat flour: I use a base of whole wheat flour, but there’s an option of using all-purpose. See the Notes at the end of the recipe for specifics.
  • Baking powder and baking soda: These help the muffins rise nicely.
  • Smooth peanut butter: I use natural-style creamy unsweetened peanut butter, usually a store-brand or Smucker’s Natural.
  • Milk: I typically cook and bake with whole milk, but any nondairy milk would work here, too.
  • Applesauce: This adds flavor, some sweetness, and moisture. I use store bought unsweetened applesauce or homemade applesauce. If you are out of applesauce or don’t have access to it, you can use mashed banana or Banana Puree.
  • Sugar: I add a little sugar, which when paired with the optional add-ins, provides nice flavor. (Or, as an alternative, you can use maple syrup.)
  • Eggs: Large eggs help the batter to hold together nicely and bake up with a tender crumb.
  • Vanilla extract: Vanilla enhances the flavor of the peanut butter, making the flavors even more delicious.
  • Optional Add-Ins (choose one or do a mixed batch): Chocolate chips, finely diced strawberries, finely diced apple, white chocolate chips, blueberries, or diced banana. 

Step-by-Step Instructions

Here’s a look at how to make these peanut butter muffins so you know what to expect from the process. Scroll down to the end of the post for the full information and amounts.

how to make peanut butter muffins in grid of 4 images
  1. Stir the wet ingredients together in a medium bowl. Add the dry ingredients. Gently stir together.
  2. Stir in your desired add-in. (Or you can plan to add it on top of each if doing a mixed batch.) Divide the batter among a greased muffin pan.
  3. Press the add-ins into the batter if adding a mix to the batch.
  4. Bake until firm to the touch and lightly golden brown around the edges.

TIP: To make these as mini muffins, reduce the baking time by about 4 minutes.

Frequently Asked Questions

What’s the secret to moist muffins?

Gently stirring the batter, baking the recommended time until a toothpick or cake tester inserted into the center comes out cleanly, and transferring baked muffins to a wire rack to cool fully helps create moist muffins.

What’s the best peanut butter to use in peanut butter muffins

I prefer to use creamy unsweetened peanut butter in baking.

How to make the best healthy peanut butter muffins for kids?

You can make this recipe as standard or mini muffins to make a lightly sweet, tender toddler muffin.

peanut butter muffins on cooling rack

How to Store

Once cooled, store Peanut Butter Muffins in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days.

Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture) if you prefer.

You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.

peanut butter muffin cut in quarters with banana on pink plate

Best Tips for Success

  • Use one add-in per batch of peanut butter muffins, or use 1 tablespoon of each to make a mixed batch.
  • Gluten-free: Substitute cup-for-cup all purpose gluten-free flour in place of the wheat flour.
  • Egg-free: Omit the egg. Add ½ cup milk. Proceed with the recipe.
  • Dice up as needed for younger eaters.
  • Top with butter, nut butter, or jam as desired, or serve with diced fruit, a toddler smoothie, or another easy food.
  • Sub almond butter or sunflower seed butter if desired to make nut-free peanut butter muffins.

I’d love to hear your feedback on this recipe, so please comment below to share and rate!

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peanut butter muffins on cooling rack with bowl of peanut butter

Favorite Peanut Butter Muffins

Tender, flavorful, and packed with protein, these Peanut Butter Muffins can have any add-in your family likes and they store well for days (or longer in the freezer). They're great to prep ahead and enjoy all week.
5 from 64 votes
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Cuisine American
Course Breakfast
Calories 293kcal
Servings 12

Ingredients

  • cup whole wheat flour
  • cup sugar (or maple syrup)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 cup smooth peanut butter (I use natural-style peanut butter)
  • cup milk
  • ¼ cup applesauce
  • 2 eggs (lightly beaten)
  • 2 teaspoons pure vanilla extract

Optional Add-ins (choose one)

  • 1 cup chocolate chips
  • 2 cups finely diced strawberries
  • 2 cups blueberries (add 1 teaspoon cinnamon if desired)
  • 2 cups diced banana (add 1 teaspoon cinnamon if desired)
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Instructions

  • Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.
  • In a medium bowl, stir together the flour, sugar, baking powder, and baking soda.
  • In another bowl, stir together the peanut butter, milk, applesauce, eggs, and vanilla.
  • Gently stir the flour mixture into the peanut butter mixture to make a uniform batter.
  • Add your desired add-in. (You can also add 1 tablespoon of any add-in to each muffin cup, to make a batch with a few different flavors. Or you can bake them plain). Stir gently to combine.
  • Divide batter among the prepared muffin tin, using a little over ¼ cup batter in each cup.
  • Bake for 14-16 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean. Remove from oven, then transfer muffins to a wire rack to cool fully.

Notes

  • Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).
  • You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.
  • Use one add-in per batch, or use 1 tablespoon per muffin to make a mixed batch.
  • To make mini muffins, reduce the baking time to about 10-12 minutes.
  • Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour.
  • Egg-free: Omit the egg. Add ½ cup milk. Proceed with the recipe.
  • Nut-free: Use sunflower seed butter.
  • You can make these with all-purpose flour. You may need to bake for an additional 2-4 minutes.
  • Use mashed ripe banana in place of the applesauce if desired.
  • Top with butter, nut butter, or jam as desired.

Nutrition

Serving: 1muffin, Calories: 293kcal, Carbohydrates: 33g, Protein: 9g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.003g, Cholesterol: 33mg, Sodium: 175mg, Potassium: 276mg, Fiber: 3g, Sugar: 19g, Vitamin A: 100IU, Vitamin C: 17mg, Calcium: 75mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published August 2022.

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5 from 64 votes (31 ratings without comment)

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Comments

    1. There is 3 grams of fiber per muffin already. You could use the berry option and stir them into the batter for more.

    1. It usually has directions on the package to turn it back into regular peanut butter by mixing with water, so I would do that to make 1 cup of peanut butter and then use it in the recipe. (Or add the amounts of the powder and water to the batter.) My best guess is that it will work fine. It may be a little less moist since powdered peanut butter sometimes has some of the fat taken out. Let mek now if you try it!

  1. What would you do if the muffins need to be GF, DF, and Egg free? Would you just sub 1/2 c more milk alternative?

    1. I would use a cup for cup style of gluten free flour blend, use non dairy milk and yes, that egg replacer option listed in the Notes or your favorite store-bought egg replacer like the one from Bobs Red Mill.

    1. Hi- You add it in Step 3: In another bowl, stir together the peanut butter, milk, applesauce, eggs, and vanilla. (I updated it last night and it’s showing on desktop but not mobile for everyone, so maybe try to clear your cache. Sorry about that!)

      1. 5 stars
        Thank you so much! That’s what I ended up doing and they were SO yummy! I thought I was going crazy because the directions weren’t there (when I commented), then they were, and then later they were gone again. 😅 Thank you for your response and for this great recipe!

  2. 5 stars
    I added some extra sugar and subbed banana for apple sauce, and it came out great!! Thanks for the new recipe- likely will be in our rotation 😀