Peanut Butter Muffins

This peanut butter muffins recipe results in moist, fluffy muffins. Made with quick oats and an oatmeal peanut butter streusel; they are dairy free and can also be made vegan.

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It's been a while since I posted a healthier breakfast recipe. This peanut butter muffins recipe has been adult, kid and toddler tested. Everyone agrees they are yummy!

This is a soft, fluffy peanut butter muffin with no banana in sight.

If you've been around two sugar bugs for any length of time you know how much I love to pack extra protein and nutrition into breakfast items. My peanut butter oat banana bread and peanut butter donuts are both good examples of that.

why you will love this easy muffin recipe

• Quick to prepare ~ the homemade batter and streusel take about 10 minutes to prep.
• Dairy free ~ the recipe uses almond milk and is made without butter.
• Full of peanut butter flavor ~ these moist and fluffy peanut butter muffins are made without bananas so that the peanut butter shines!

ingredients {and substitutions}

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Whole wheat flour ~ adds structure and brings some extra nutrition to the peanut butter muffins. I did not test this recipe with a gluten free flour, but suspect a 1 to 1 replacement would work. Please let me know if you try it!
• Quick oats ~ a whole grain that is a great source of vitamins, minerals, fiber, and antioxidants. If you need to substitute old fashioned rolled oats, give them a blitz in a food processor or high powered blender to make them smaller.
• Kosher salt ~ to balance the flavors.
• Baking powder ~ gives the homemade muffins their rise and helps for a soft and fluffy texture.
• Peanut butter ~ I tested this recipe with both a natural peanut butter {I use Adams creamy version} and Skippy. Either type works; the natural peanut butter muffins will be even less sweet since there isn't any added sugar.
• Egg ~ one large {at room temperature is best}. I also tested this recipe with a flax egg and it works if you want vegan peanut butter muffins. My testers did find the flax egg created slightly drier muffins.
• Vanilla ~ to help bring all the flavors together.
• Brown sugar ~ just a touch for sweetness. I use dark brown, but light brown also works. Please remember these are muffins, not cupcakes and aren't going to be super sweet.
• Almond milk ~ any plant based milk should work or cow's milk, if you don't need vegan muffins. I'm a bit sensitive to dairy milk products, so I almost always use almond milk when I make muffin recipes. For the best muffin texture; bring the milk to room temperature before using.

how to make peanut butter muffins

Start by preheating the oven to 425°F and line a muffin pan with 8 liners.

In a medium bowl mix the whole wheat flour, quick oats, brown sugar, baking powder and kosher salt. Set aside.

In a medium to large bowl whisk together the peanut butter, vanilla and egg; the mixture will be quite thick. Slowly whisk in the almond milk and whisk until fully combined.

Now add the dry ingredients to the wet and whisk until the mixture just comes together. Set aside to rest while you prepare the streusel. The mixture can be quite thin.

In a small bowl mix the quick oats, brown sugar and peanut butter until the mixture is fully combined and crumbly.

Divide the peanut butter muffin batter evenly between the 8 liners. The batter will come up to almost the very top of each liner. Evenly distribute the streusel over the top of each muffin.

Place in the preheated oven and bake for 5 minutes; then turn the temperature to 350°F and continue baking about 10 minutes more or until a toothpick comes out with just a few moist crumbs.

Allow the muffins to cool in the pan for 5 minutes, then move to a wire rack to cool completely.

how do I make light and fluffy muffins?

• Start with room temperature ingredients. If you are anything like me and don't always plan ahead.....place the egg in a warm bowl of tap water for 5-10 minutes. For the almond milk, you can lightly warm it in a saucepan or in the microwave.
• Make sure your baking powder is fresh! To test your baking powder: add 1 teaspoon to ¼ cup of hot water. If it bubbles, then it’s good to use. If it does not, then throw it out.
• Do NOT over mix! If the gluten gets overworked the result will be tough muffins and we are going for light and fluffy.
• Be sure to measure the flour correctly. Too much flour can result in a dense peanut butter muffin. A kitchen scale is the most accurate way to measure. If using measuring cups; fluff the flour in the container first. Then spoon the whole wheat flour into the measuring cup and level it off with a flat surface.

are these peanut butter muffins healthy?

Anytime someone asks if something I bake is healthy, I like to clarify that healthy is a very subjective term. But with that being said, I do consider these peanut butter muffins to be healthier than the average muffin.

The easy recipe uses whole wheat flour and oats, both of which add a nice nutrition boost. And if you choose to make them with a natural peanut butter, it also reduces the sugar content.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

tips for the best peanut butter muffins

• Mix the wet and dry ingredients separately {I know this makes more dishes, but it will result in a better muffin}.
• Do not over mix the batter when combining the wet and dry ingredients.
• Use muffin liners; these PaperChef liners are my favorite!
• Bake at a high temperature to start, which will give the muffins an extra burst of heat initially and helps to create that nice muffin top.
• Allow the finished muffins to cool in the pan for 5 minutes and then move to a wire cooling rack to cool completely.

how to store

Store fully cooled muffins at room temperature for 1 day or in the refrigerator for up to 5 days. The streusel may lose some of it's texture after a day.

The cooled muffins can also be frozen in an airtight container for up to 3 months.

Remember to snap a picture and tag me on Instagram if you make these Peanut Butter Muffins. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more healthy inspired breakfast ideas

• Peanut Butter Donuts
• Healthy Breakfast Cookies
• Gluten Free Cookie Butter
• Homemade Chocolate Almond Spread

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!