Vegan 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". This recipe for oatmeal peanut butter muffins is inspired from 3 recipes in that book.
If you tried this Vegan Peanut Butter Muffins recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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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
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. I took out mine from the oven after 16 minutes, but I think 13-15 minutes should be perfect.
My Notes
- Use dairy/non dairy milk of your choice.
- 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.
Pamela says
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 says
You're welcome Pamela. Sure, adding salt brings out the flavor.
Mary says
These are easy and so yummy! Thank you for this wonderful recipe.
Madhuram says
You're welcome Mary.
Veena says
Tried it it is awesome
Veena says
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 says
You're welcome Veena. Do rate the recipe when you find time.
Veena says
sure Madhuram, I forgot it.. here u go
vrajavala says
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
Vishi says
wht is Rice milk that is used in Vegan Peanut Butter Muffins Recipe ???
Madhuram says
It's milk extracted from rice. You could use any other milk too.
pumpkinpie says
Wow, these are really delicious! Thanks for the recipe. The oats are really tasty, went well with the chocolate chips I added.
Jennifer says
Could you use old fashioned oats instead of quick cooking oats?
Madhuram says
Yes Jennifer.
Rev Deb says
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!!!
Blessings
Rev Deb
Thank you very much for the compliments Rev Deb.
Klarissa says
Hi!
I was wondering, have you ever tried to steam them instead of baking it?
Sorry Klarissa, I haven't.
Marie says
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.
mimo qtr says
I became obssesed with muffins since I try betty crocker muffin mix I think I will try this soon
sweety says
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.
Jennifer says
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.
Marlo says
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.
Radhika says
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.
kc says
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.