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Easy vegan peanut butter muffins
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5 from 1 vote

Easy vegan peanut butter muffins

Easy vegan peanut butter muffins are ideal for a weekend breakfast. No mixer needed. Can be prepared in advance but quick and easy fresh from the oven!
Servings: 6 small muffins
Prep Time10 mins
Cook Time25 mins
Total Time35 mins


  • 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


  • 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!
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 235kcal | Carbohydrates: 26g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Sodium: 71mg | Potassium: 208mg | Fiber: 2g | Sugar: 6g | Vitamin A: 50IU | Calcium: 72mg | Iron: 1.5mg
Course: Baked Goods
Cuisine: Baking, Vegan
Keyword: Vegan Peanut Butter Muffins