These delicious Peanut Butter Muffins turn out moist, fluffy and full of peanut butter flavor. They're full of wholesome ingredients that don't lack flavor. And they come out super moist and light thanks to honey, yogurt, olive oil, mashed bananas and creamy oat milk. Plus there is no refined sugar in this recipe, so you can feel good about eating them!
Peanut butter muffins make an easy snack and breakfast and are a great addition to your kids' lunch boxes, camping trips, picnics and road trips too, like our no-bake nutella balls and pumpkin banana muffins! They pair perfectly with a warm glass of slow cooker apple cider or hot cocoa in the fall and a cool glass of low-sugar lemonade in the summer.
Table Of Contents
Ingredients
- Peanut butter: use an all natural creamy peanut butter for the best taste and texture. Our favorite peanut butter is Member's Mark all natural no stir creamy peanut butter.
- Mashed bananas
- Honey: organic local honey will have the best flavor.
- Greek yogurt: you can replace this with plain traditional yogurt.
- Oat milk: other milks work fine too, such as almond milk, dairy milk, cashew milk and soy milk.
- Vanilla extract: try this homemade extract instead of store bought. You can also cinnamon extract for a little variation.
- Flaxseed: ground flaxseed adds more nutrients to your muffins and helps to bind them.
- Egg: to keep it egg free use a flax egg.
- Olive oil: or substitute 1 to 1 with butter.
- Whole wheat flour
- Ground cinnamon and nutmeg
- Baking powder, baking soda and salt
Can I Make These Muffins Without Flaxseed?
Yes, you can make them without flaxseed by simply removing it from the ingredients and not changing anything else in the recipe.
Can I Use Sugar Instead Of Honey?
Yes, you can use refined sugar, brown sugar or coconut sugar in place of the honey.
Kristina's Tips
- Once the wet ingredients are added to the dry ingredients (flour, baking soda, baking powder, seasonings), combine everything slowly just until all of the dry ingredients are absorbed into the wet ingredients. Only continue mixing after this point if you see more dry ingredients that need to be integrated into the batter. Over mixing muffin batter can cause dense muffins.
- Have the muffin tins lined with muffin liners and ready to be filled with batter before making the batter. You don't want the muffin batter to sit for more than a minute or so once it's been mixed. If it sits, the muffins might turn out dense.
- If you have unfilled muffin cups, fill them with a few tablespoons of water. Doing this helps the muffins rise evenly.
How To Make Peanut Butter Muffins
- In a large mixing bowl, combine the flour, ground cinnamon, nutmeg, baking powder, baking soda and salt. Stir to combine.
- In another mixing bowl mash the bananas. Add honey, Greek yogurt, egg, olive oil, flaxseed, oat milk, vanilla extract and peanut butter. Use a fork to mix until ingredients are combined evenly. Pour into the large mixing bowl of dry ingredients.
- Mix the wet ingredients with the dry ingredients using a fork until just combined, being careful not to over mix. Scoop the muffin batter into lined or greased muffin tins, filling them ⅔ of the way.
- Bake in an oven preheated to 425℉ for 5 minutes. Then turn the temperature down to 350℉ and continue baking for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes before transferring the muffins to a cooling rack.
Variations
There are lots of ways to customize these delicious peanut butter muffins, such as:
- Add chocolate chips
- Add nuts, such as walnuts, peanuts, cashews or pecans
- Use another milk, such as dairy milk or almond milk
- Glaze the top of the muffins with a peanut butter streusel or cream cheese glaze
- Use almond butter instead of peanut butter, like we do to make almond butter banana muffins.
- Make peanut butter muffins dairy-free by using coconut milk yogurt or almond milk yogurt.
How To Store
Peanut butter muffins keep at room temperature in an airtight container for 2-3 days. They can be stored in the fridge for up to 7 days and in the freezer for up to 6 months. Thaw in the fridge overnight, at room temperature for a few hours, or defrost in the microwave.
Enjoy!
Recipe
Peanut Butter Muffins
These delicious Peanut Butter Muffins turn out moist, fluffy and full of peanut butter flavor. They're full of wholesome ingredients that don't lack flavor. And they come out super moist and light thanks to honey, yogurt, olive oil, mashed bananas and creamy oat milk. Plus there is no refined sugar in this recipe, so you can feel good about eating them!
Bookmark Recipe
Ingredients
- 1 ¾ cups whole wheat flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 large bananas mashed
- ½ cup honey
- ½ cup Greek yogurt
- 1 large egg
- 2 tablespoon extra virgin olive oil
- 1 tablespoon flaxseed
- ⅓ cup oat milk or other milk
- 2 teaspoon vanilla extract
- ¾ cup peanut butter
Instructions
- In a large mixing bowl, combine the flour, ground cinnamon, nutmeg, baking powder, baking soda and salt. Stir to combine.
- In another mixing bowl mash the bananas. Add honey, Greek yogurt, egg, olive oil, flaxseed, oat milk, vanilla extract and peanut butter. Use a fork to mix until ingredients are combined evenly. Pour into the large mixing bowl of dry ingredients.
- Mix the wet ingredients with the dry ingredients using a fork until just combined, being careful not to over mix. Scoop the muffin batter into lined or greased muffin tins, filling them ⅔ of the way.
- Bake in an oven preheated to 425℉ for 5 minutes. Then turn the temperature down to 350℉ and continue baking for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes before transferring the muffins to a cooling rack.
Notes
Storing: peanut butter muffins keep at room temperature for 2-3 days. They can be stored in the fridge for up to 7 days and in the freezer for up to 6 months. Thaw in the fridge overnight, at room temperature for a few hours, or defrost in the microwave.
Nutrition
Serving: 3ozCalories: 287kcalCarbohydrates: 36gProtein: 9gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.001gCholesterol: 0.4mgSodium: 275mgPotassium: 297mgFiber: 4gSugar: 18gVitamin A: 31IUVitamin C: 2mgCalcium: 61mgIron: 1mg
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