My easy peanut butter muffins are ideal for a weekend breakfast. Delicious and nutritious, they are easy to whip up on the day or prepare in advance. Suitable for vegans and easily made gluten free.
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Baking for Breakfast
I love baking at breakfast time. We don’t really have the tradition of popping out to the bakery for breakfast in the UK – one that is still so important in France and Germany. However, there’s nothing better than that fresh from the oven smell, first thing in the morning.
Muffins are our staple weekend breakfast treat, and although it may sound like an effort, I find them really quick and easy to whip up first thing. These easy peanut butter muffins are vegan-friendly and packed with protein. I first made them on a holiday in West Cornwall and they are just the thing to set you up for a energetic day outdoors.
Vegan Peanut Butter Muffins
I made these to my usual vegan muffin recipe and reduced the fat. I find that a ratio of half spelt to plain flour seems to work best. If you do not have spelt four, however, just use plain flour instead.
As always with muffins, the key is to get organised at the start and not to over-mix the batter. Remember, these are easy peanut butter muffins, so less is more. Lumpy batter is what you want, so fold it gently and no more than 15 times.
How to Make Easy Peanut Butter Muffins
Step one – Heat the oven to GM 5/190°C/375°F. Sift the flour and spices and get rid of any big lumps from the sugar by rubbing them between your fingers. Have a silicone muffin tray ready or put your muffin cases into a tray, ready to go.
Step two – Put all the dry ingredients in a mixing bowl.
Step three – Whisk together the oil and milk. Add these to the dry ingredients along with a dollop of peanut butter. Fold together gently to make a lumpy batter. Mixing should take no more than 15 folds.
Step four – Put your mixture into the cases. Then push a small spoonful of peanut butter down into the top of the batter in each case, so that it is almost submerged. Sprinkle a few oats on top.
Step five – Bake for 20–25 minutes, until risen and golden brown. Eat easy peanut butter muffins fresh from the oven, while the peanut butter is still oozing!
Easy vegan peanut butter muffins
Ingredients
- 2.5 oz spelt flour
- 2.5 oz plain flour
- 1 oz golden granulated sugar
- 1 tsp baking powder
- pinch salt
- 5 oz soy milk (You could try nut milk for a richer muffin. Dairy milk works too.)
- 1 oz sunflower oil
- 1 tbs peanut butter
- oats
Instructions
- Heat the oven to GM 5/190°C/375°F. Sift the flour and spices and get rid of any big lumps from the sugar by rubbing them between your fingers. Have a silicone muffin tray ready or put your muffin cases into a tray, ready to go.
- Put all the dry ingredients in a mixing bowl.
- Whisk together the oil and milk. Add these to the dry ingredients along with a dollop of peanut butter. Fold together gently to make a lumpy batter. Mixing should take no more than 15 folds
- Put your mixture into the cases. Then push a small spoonful of peanut butter down into the top of the batter in each case, so that it is almost submerged. Sprinkle a few oats on top.
- Bake for 20–25 minutes, until risen and golden brown. Eat easy peanut butter muffins fresh from the oven, while the peanut butter is still oozing!
For another perfect breakfast, try my muesli muffins. Love Peanut Butter? Then check out my Peanut Butter Quesadillas!
The Caked Crusader
These look lovely – and it’s a great idea to use oats. I bet that gave them a lovely extra texture
Fiona Beckett
I always feel a bit iffy about sweet peanut recipes but whenever I try them I’m always converted. These look really yummy. Great use for leftover peanut butter too!
Ricki
I must, must MUST try these! PB in baked goods (or out, come to think of it) is one of my favorites! I’ve done PB muffins in the past but they were way more fussy than this. . . these sound perfect!
eatme_delicious
Mmm yum those look good! I’ve been craving peanut butter muffins recently.
Daisy Fox
Gosh, I am totally in awe of these, they sound amazing. I love anything peanut butter, and having a breakfast muffin oozing is just perfect.
Kelsey Wright
Peanut butter bakes are so good. Great easy recipe for some delicious muffins.
Isla T
I love homemade muffins, and having a peanut butter variety sounds delicious. We often make muffins for packed lunches and breakfasts.
Ursula Peters
We like to holiday in self catering with the children. Always easier to prep your own food. Love the idea of baking muffins for a great start to the day.
Pamela
I find peanut butter is a little like Marmite, love or hate it. My kids love it, these would be great for them.
Tony Wilcox
Vegan friendly, tasty breakfast muffins. Great and easy to follow recipe.
Kirsty
I do like a homemade muffin, particularly for my breakfast. These must be amazing when still warm with the gooey peanut butter.
jamie jones
I love all things peanut butter and these look amazing. would make a tasty breakfast.
Phyllis Howe
I have your passion for making muffins too, and so glad I found this recipe. I’ve tried a different peanut butter one, but it didn’t come out too well. These look perfect.
Wendy M
These look delicious Helen. I really need to try making muffins more often, this could be my excuse.
Helena
My children would love these for their weekend breakfasts. They get bored with toast and cereal so we like to liven things up at bit at the weekend.
Janine Hibbitt
I do like your muffin recipes. You should make a muffin recipe book. These must be delicious and just the kind of treat you need with coffee.