Peanut butter muffins are for all my peanut butter lovers!! If you love fluffy baked goods that require minimal effort these muffins are for you!
These are absolutely perfect for make ahead treats and snacks for your week! If you need a weekend baking project, these deliciously moist and fluffy muffins are for you!
If you love peanut butter baked goods, you have got to try these Peanut Butter Chocolate Chip Vegan Blondies, No Bake Peanut Butter Cheerio Bars, or these Peanut Butter Millionaire Bars! There are so m
Ingredients and substitutions for peanut butter muffins
Peanut Butter. I use natural peanut butter and since they are peanut butter muffins after all, I highly suggest you use your favorite peanut butter! But, if you absolutely have to, yes you can use another nut or seed butter.
Agave Nectar. I use this to sweeten up the muffins, but you can use honey or maple syrup if you prefer!
Eggs. Just two! I haven’t tested this with vegan eggs or flax eggs, so if you do any experimenting, let me know how it goes!!
Vanilla Extract. For some warm, vanilla, baked good flavors.
Almond Four. This is going to give the muffins some structure and fluff!
Baking Powder. We need this to give the muffins some lift and fluff. Both peanut butter and almond flour can be heavy and dense, so the baking powder if going to help counteract that.
Salt. Brings out the peanut butter flavor! But! Look at your peanut butter jar. If you are using salted peanut butter (I don’t recommend) then I’d leave the salt out. You don’t want these muffins to be too salty! But if you’re using unsalted peanut butter, you can add some to the batter.
Peanut Butter Chips. Mmm what is it about peanut butter chips that are just sooo good? I am pretty generous topping these muffins with peanut butter chips and definitely recommend snacking on a few while you bake 🙂 I love using peanut butter chips, but if you want to switch it up, try some semi-sweet or white chocolate chips!
How to make peanut butter muffins
Wet ingredients. Whisk together the peanut butter, agave, eggs, and vanilla. Don’t over-mix, but whisk until combined.
Dry ingredients. Add the almond flour, baking powder and salt to the bowl. Mix again until combined. Then, fold in most of the peanut butter chips, saving some to sprinkle on top.
Scoop. Use an ice cream scooper to scoop the batter into lined muffin tins. You want to fill the muffin tins about 1/2 to 3/4 full.
Top. Add those peanut butter chips on top of the muffins.
Bake. Pop them in the oven for 15 minutes and then allow to cool for a few minutes.
Enjoy! Transfer to a cooling rack and enjoy!
How to store and freeze these muffins
Once cooled, you can store the muffins in an airtight container on the counter at room temperature for about three days.
You can store them in an airtight container in the fridge for about a week or wrap them in plastic wrap and foil and freeze them for three months.
To defrost, allow the muffins to come to room temperature and warm in the microwave or oven to heat through.
More muffin recipes
- Oatmeal Chocolate Chip Muffins
- Mini Chocolate Chip Muffins
- Healthy Apple Cinnamon Muffins
- Pumpkin Cream Cheese Swirl Muffins (gluten free)
- Chocolate Chip Pumpkin Muffins
- French Toast Muffins
- 2/3 cup natural peanut butter
- 1/3 cup agave nectar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup blanched almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup peanut butter chips
- Preheat oven to 350F.
- Whisk together the peanut butter, agave, eggs, and vanilla. Don’t over-mix, but whisk until combined.
- Add the almond flour, baking powder and salt to the bowl. Mix again until combined.
- Fold in most of the peanut butter chips, saving some to sprinkle on top of the muffins.
- Use an ice cream scooper to scoop the batter into lined muffin tins, about 1/2 to 3/4 full.
- Add the remaining peanut butter chips on top of the muffins.
- Pop the muffins in the oven for 15 minutes and then allow to cool for a few minutes.
- Transfer to a cooling rack and enjoy!
- Serving Size: 1 muffin
- Calories: 192
- Sugar: 15g
- Sodium: 118mg
- Fat: 11.6g
- Saturated Fat: 3.6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17.7g
- Fiber: 1.2g
- Protein: 5.9g
- Cholesterol: 27mg