Delicious and Nutritious Vegan Peanut Butter Oat Muffins

Hey there, my fellow foodies! Today I’m coming at you with a recipe that is sure to blow your taste buds away – vegan peanut butter oatmeal muffins.

I know what you’re thinking, how can a vegan muffin possibly be as good as one made with eggs and dairy? But let me tell you, these muffins are the real deal. Not only are they moist and flavorful, but they’re also packed with wholesome ingredients like oats, soymilk, and flax eggs that will keep you fueled and satisfied throughout the day.

And don’t even get me started on the peanut butter. This nutty spread adds a rich depth of flavor that is perfectly complemented by the sweetness of maple syrup. Trust me when I say that these vegan peanut butter oatmeal muffins will become a staple in your recipe arsenal once you give them a try.

So dust off that muffin tin and let’s start baking up a storm with this vegan-friendly recipe that everyone in your family will love. Are you ready for the ultimate treat that’s both healthy and indulgent? Let’s dive right in!

Why You’ll Love This Recipe

Vegan Peanut Butter Oatmeal Muffins
Vegan Peanut Butter Oatmeal Muffins

Let me tell you why you’re going to absolutely love this Vegan Peanut Butter Oatmeal Muffins recipe. Here are some reasons:

Firstly, the flavors in this recipe are out of this world. The combination of creamy peanut butter and hearty oats is nothing short of divine. If you love a good peanut butter and oatmeal combo, then these muffins won’t disappoint.

Secondly, it’s vegan! Even if you’re not a vegan, incorporating more plant-based recipes into your diet is not only healthy for you, but it’s great for the environment too. By switching out usual baking ingredients with vegan alternatives such as egg substitutes and soymilk, we can make delicious treats that are cruelty-free.

Thirdly, it’s super easy to make! With simple ingredients such as flour, baking powder, peanut butter, maple syrup and oats, you can whip up a batch of these muffins in no time. And best yet, they’re all pantry staples that you probably already have on hand.

Last but not least, this recipe is versatile! You can easily adjust the recipe to make it oil-free or gluten-free by swapping out ingredients. You can also add chocolate chips or dried fruit for an extra burst of flavor. These muffins truly are a blank canvas for your creativity.

All in all, this Vegan Peanut Butter Oatmeal Muffins recipe is flavorful, healthy, simple and versatile – what more could you ask for? Give it a try and trust me, your taste buds will thank you.

Ingredient List

“Wake up to a delightful breakfast treat with these vegan peanut butter oatmeal muffins!”

Let me start by saying that these Vegan Peanut Butter Oatmeal Muffins are not only absolutely delicious, but also very easy to make. Here is the list of ingredients you will need:

Ingredients 1:

  • 3 cups quick-cooking oats
  • 2 cups all-purpose flour
  • 1 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup creamy peanut butter
  • 1/3 cup maple syrup
  • 1 tablespoon flax eggs (see recipe below for instructions)
  • 1 1/4 cups unsweetened soymilk

Ingredients 2 (for the banana version):

  • 3 cups quick-cooking oats
  • 2 cups all-purpose flour
  • 1 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup healthy peanut butter or oatmeal muffins vegan peanut butter
  • 1/3 cup maple syrup or honey
  • 2 ripe bananas, mashed
  • 1 tablespoon + 2 teaspoons flax eggs (see recipe below for instructions)
  • 1 1/4 cups unsweetened soymilk


If you prefer to use gluten-free ingredients, you can substitute regular flour for oat flour, and oats for rolled oats. You can also swap out the peanut butter for almond or cashew butter if you’d like. For a chocolate twist, stir in some dark chocolate chips or use peanut butter chocolate chips instead of regular ones.

The Recipe How-To

“Satisfy your cravings with a warm, fluffy and nutty muffin.”

Let’s dive into the fun part – making these Vegan Peanut Butter Oatmeal Muffins! Below are the step-by-step instructions for baking these delicious muffins.


Before we start, let’s gather our ingredients. You will need:
– 3 cups rolled oats
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 2 teaspoon salt
– 1 tablespoon chia seeds
– 2 ripe bananas, mashed
– 1 cup creamy peanut butter
– ¾ cup maple syrup
– ⅓ cup unsweetened soymilk


  1. Preheat your oven to 350°F (175°C). Line a muffin tin with liners or spray with cooking oil.
  2. In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, chia seeds and salt. Mix well.
  3. In a separate bowl, mash the ripe bananas until they are smooth. Add in the peanut butter, maple syrup and soymilk. Mix until all the ingredients are well combined.
  4. Add the wet ingredients to the dry ingredients and mix until they just come together (don’t overmix).
  5. Fill each muffin cup to about three-quarters full.
  6. Bake for about 20 minutes or until a toothpick inserted into the middle comes out clean.
  7. Remove from oven and let the muffins cool in their tin for about 10 minutes.
  8. Transfer to a wire rack to cool completely.

Now you have yourself a batch of freshly baked Vegan Peanut Butter Oatmeal Muffins! Enjoy them on their own or try them with your favorite spread for a fulfilling breakfast or snack.

Substitutions and Variations

“Indulge in guilt-free snacking with these vegan and gluten-free muffins.”

Alright, so you want to switch things up a bit? I hear you. Here are some substitutions and variations that will have you going bananas over these Vegan Peanut Butter Oatmeal Muffins!

First, let’s talk about some ingredient swaps. If you don’t have maple syrup on hand, use honey or agave nectar instead. And if you’re allergic to peanuts or just don’t like peanut butter (gasp!), try using almond butter, cashew butter, or sunflower seed butter.

For the egg substitute, flax eggs work great but you can also use chia seeds soaked in water or store-bought egg replacers.

If you’re allergic to soy milk or nut milk (or just want to switch things up again), try using oat milk or coconut milk.

And for the flour, you can use a combination of whole wheat flour and all-purpose flour, or try using oat flour or almond flour for the ultimate gluten-free option.

Now let’s get creative with some variations! Want to make these muffins oil-free? Swap out the oil with unsweetened applesauce. Want a little crunch? Add in some chopped nuts like walnuts or pecans. Feeling a little chocolatey? Add in some vegan chocolate chips for peanut butter chocolate chip muffins. And if you want to add a fruity zing, mash up some ripe bananas and mix them into the batter for delicious banana oat muffins!

The possibilities are endless with these muffins. Have fun experimenting and finding your favorite variation!

Serving and Pairing

“Elevate your breakfast game with these scrumptious muffins perfect for your morning coffee.”

Let’s talk about how to get the most out of these vegan peanut butter oatmeal muffins once they’re fresh out of the oven. Personally, I like them best with a hot cup of coffee or tea in the morning for a quick breakfast or as a pre-workout snack.

These muffins are also great for sharing, so bring them to your next family gathering or work potluck.

If you want to enjoy them in a more indulgent way, try topping each muffin with some vegan chocolate chips or drizzle some maple syrup over them. The sweet and nutty flavors go well with anything and add an extra level of deliciousness.

For pairing, I recommend enjoying these muffins with a cold glass of almond milk or a non-dairy latte. You could also pair them with a fresh fruit salad for a satisfying and wholesome breakfast.

Trust me, with these vegan peanut butter oatmeal muffins, there’s no wrong way to eat them!

Make-Ahead, Storing and Reheating

“Peanut butter and oats – a match made in heaven in every bite.”

Picture this: You’ve just baked a batch of these delicious Vegan Peanut Butter Oatmeal Muffins and now you’re wondering how to keep them fresh for longer. Don’t worry, I’ve got you covered.

Making these muffins ahead of time can be a great idea, especially on those busy mornings when you don’t have time to cook breakfast. Simply store them properly and you’ll have a delicious and satisfying meal ready to go.

To store the muffins, let them cool completely and then place them in an airtight container. You can store them at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for up to 3 months.

To reheat the muffins, simply pop them in an oven preheated to 350°F for 5-7 minutes if they are at room temperature, or 10-12 minutes if they were in the refrigerator or freezer. Alternatively, you can microwave them on high for 30 seconds to 1 minute.

It’s important to note that reheating the muffins may cause them to become slightly dry, but fear not! To prevent this, you can brush them with a bit of maple syrup or vegan butter before reheating. This will help keep the muffins moist and delicious.

And there you have it, my tips for keeping these Vegan Peanut Butter Oatmeal Muffins fresh and ready-to-eat whenever hunger strikes. Make sure to whip up a batch today and keep your breakfast game on point!

Tips for Perfect Results

“Feel energized and fulfilled with these protein-packed vegan muffins.”

Now that you know the ins and outs of the vegan peanut butter oatmeal muffins recipe, let’s talk about some tips that will help you achieve the perfect results every single time.

1. Use high-quality ingredients: In order to create a delicious batch of vegan peanut butter oatmeal muffins, it is essential to use high-quality ingredients. Choose organic and non-GMO ingredients whenever possible for a healthier and more flavorful muffin experience.

2. Don’t overmix the batter: It’s important to mix your batter just enough to combine all the ingredients. Overmixing will result in tough and dense muffins instead of light and fluffy ones.

3. Add moisture with apple sauce: If you’re looking to make the muffins even more moist, you can add unsweetened applesauce to the recipe. This also adds some subtle sweetness without any extra sugar.

4. Experiment with different flavors: While peanut butter is a classic flavor for this recipe, feel free to experiment with add-ins like chocolate chips, dried fruit or even jam for a unique spin on these muffins.

5. Don’t open the oven too early: Resist the urge to check on your muffins too early! Opening the oven too soon can cause your muffins to collapse or lose their shape.

6. Cool completely before storing: Allow your muffins to cool completely before storing them in an airtight container. This ensures that they stay fresh and moist for longer periods of time.

With these tips in mind, you’re sure to create delicious and perfect vegan peanut butter oatmeal muffins every time!

Bottom Line

In conclusion, these vegan peanut butter oatmeal muffins are the perfect treat for any time of the day. With a delicious blend of peanut butter and oats, they’re filling, satisfying and healthy. Plus, with various substitution options available, you can customize them to your liking.

Whether it’s for breakfast on-the-go, a snack between meals or a sweet indulgence after dinner, these muffins will hit the spot. Not only will they satisfy your cravings but they’re also packed with protein and fiber to keep you feeling full and energized throughout the day.

So why not give this recipe a try? Whip up a batch of vegan peanut butter oatmeal muffins and indulge in guilt-free snacking today!

Vegan Peanut Butter Oatmeal Muffins

Vegan Peanut Butter Oatmeal Muffins Recipe

No ratings yet
Prep Time 5 mins
Cook Time 25 mins
Course Breakfast/Dessert
Cuisine Vegan
Calories 182.9 kcal


  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1 cup oats
  • 3/4 cup soymilk
  • 1 egg substitute
  • 1/2 cup peanut butter
  • 1/3 cup maple syrup


  • Mix baking powder, flour, and oats.
  • Add wet ingredients and stir just until moistened.
  • Bake in greased muffin tins for 20-25 minutes at 400 degrees.

Add Your Own Notes


Serving: 35gCalories: 182.9kcalCarbohydrates: 25.6gProtein: 6.5gFat: 6.7gSaturated Fat: 1.3gSodium: 104mgFiber: 2.4gSugar: 6.9g
Keyword < 30 Mins, Beginner Cook, Breads, Easy, Oven, Quick Breads
Tried this recipe?Let us know how it was!

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