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Healthy Peanut Butter Muffins

Moist, naturally sweet peanut butter muffins made with wholesome ingredients, packed with protein and perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 18 minutes
Servings: 12
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1½ cups whole wheat flour
  • ⅔ cup natural peanut butter (smooth or crunchy)
  • ½ cup pure maple syrup
  • 2 large eggs
  • ¾ cup unsweetened almond milk
  • ⅓ cup unsweetened applesauce
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ⅓ cup mini dark chocolate chips (optional)

Method
 

  1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease with coconut oil.
  2. In a large bowl, whisk together the peanut butter, maple syrup, eggs, almond milk, applesauce, and vanilla extract until completely smooth with no lumps of peanut butter visible.
  3. In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt to ensure even distribution.
  4. Gently fold the dry ingredients into the wet mixture using a rubber spatula. Mix just until the flour disappears - the batter should look slightly lumpy. Fold in chocolate chips if using.
  5. Divide the batter evenly among muffin cups, filling each about ¾ full. Bake for 18-20 minutes, until the tops are golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.

Notes

Mix dry ingredients the night before to streamline morning routine. Don't overmix the batter to avoid dense muffins. Make sure peanut butter is at room temperature for easier mixing. Store in airtight container at room temperature for up to 4 days, refrigerate for 1 week, or freeze for up to 3 months. Can substitute almond milk with any plant-based milk, replace maple syrup with honey, or use almond flour for gluten-free version.