I have just come back from spending the day with my sister and her family. While driving back to London, I thought that I might try my hand at some peanut butter muffins. I went out yesterday evening with friends and we had that most delicious dessert of peanut butter brownie and this has triggered my craving for all things peanut butter.

Double chocolate brownie, banana ice cream and peanut butter

I found a recipe online which is essentially a vegan recipe with no butter or eggs on the ingredient list. I was surprised to have created a very liquid muffin mixture and was fearful of how it would turn out.


  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • pinch of salt
  • 3 tablespoons peanut butter (crunchy or smooth)
  • 2 tablespoons oil
  • 3 tablespoons honey (agave nectar if vegan)
  • 3/4 cup milk (almond, soy, etc. if vegan)


  1. Preheat oven to 350 degrees. Whisk the flour, baking powder, and salt.
  2. Add the peanut butter and oil and mix with a fork until crumbs form.
  3. Add the milk and honey and mix until just combined. Do not beat.
  4. Pour into muffin tins (about 3/4 full) and bake for 10-12 minutes, until tops are golden brown and spring back when you touch them.

Actually they turned out pretty nice. They are indeed, fluffy and nutty at the same time. I made 7 in total so one for everyday of the week. They are in fact so easy to make, I might consider baking more later this week.

Reference: peanut butter and honey muffins

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