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peanut butter muffins on cooling rack with bowl of peanut butter
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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.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 12
Calories 293kcal

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)

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 1/2 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