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Healthy Peanut Butter Oat Muffins

Healthy Peanut Butter oat muffins main text 
I’ve been dreaming of this recipe for a while now. A muffin that is infused with peanut butter and full of hearty oats. The kind of muffin that is slightly sweet and goes down perfectly with a big cuppa coffee in the morning.
peanut butter oat
One of the biggest obstacles in baking with oats is that many oat-based recipes result in a final baked product that is tasty yet also dense and heavy [two adjectives I do not want describing my muffins]. Not these Healthy Peanut Butter Oat Muffins – I’ve rebaked them several times in order to get them just right. Haha, even to the point where J politely asked me to not sneak any more Peanut Butter Oat Muffins into his lunch please – about a month of testing peanut butter baked goods will do that to some people. Especially to J whose first time trying Peanut Butter was when we started dating over two years ago when I made him his first Peanut Butter Sandwich [with Peanut Butter I brought all the way to France from Canada, might I add]. To my amazement, he was not all that impressed with peanut butter – I had never met anybody who didn’t like peanut butter before but we fell madly in love nevertheless and I’ve been slowly getting him attuned to peanut butter ever since.
Since our time together in France, every time I go back to Canada I seem to manage to fit some Peanut Butter into my luggage to bring back with me to Belgium. What can I say? A girl’s gotta do what a girl’s gotta do to get her PB fix πŸ˜‰ Unlike J, I just can’t seem to get enough peanut butter in my life! Joke aside, these muffins are everything a hearty muffin should be: moist, fluffy, soft, peanut buttery as well as containing lots of oats jam-packed into each bite.
butter oat muffins

I took this picture before heading out for a jog and it captures my philosophy of this “healthy” living business to a tee. I run for my health and happiness and also for healthy baked goods, chocolate, and in this case Hearty Peanut Butter Oat Muffins. I truly believe in enjoying the things I love on a daily basis and working them into my active and busy day to day life. My diet is the opposite of deprivationI listen to my body and live off real foods that make me feel great [and usually do lots of sharing with the people I love around me in the meantime!]. I want to live life fully and not deprive myself of the things I love during the short time we have on this earth πŸ™‚ My persisting desire to recreate comfort food while continuing to be active on the day to day is captured in this photo. I often find myself going for a run and then coming home to bake up something new – we can have the best of both worlds in this healthy balanced lifestyle so many of us strive to live. Balance – something I am always working towards, balance.

[You can read about my journey towards living a healthier and happier lifestyle here as well as overcoming my past of yo-yo dieting]
ceara s kitchen

Hope you enjoy these Healthy Peanut Butter Oat Muffins. I have a hunch they might just taste fantastic smothered with some jam at just about any time of the day πŸ™‚

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Peanut Butter Oat Muffins

  • Author: Ceara
  • Total Time: 35 minutes
  • Yield: 12 1x


These peanut butter oat muffins make the perfect healthy and filling snack or breakfast. Use whole oats opposed to quick cooking oats in this recipe. Make sure to stir the all-natural peanut butter before measuring in order to mix in all the natural oils that tend to separate in the all-natural brands. Also, warm peanut butter slightly in the microwave for 30 seconds in order to make it easier to measure and mix. Feel free to use a peanut butter substitute if allergic to standard peanut butter. This recipe can be made using a flax egg or normal egg [for non-vegans]. Leave muffins to cool fully before taking them out of the muffin tin.


  • 1 flax egg OR regular egg (flax egg = 1 tbsp ground flax + 3 tbsp water)
  • 1 1/4 cups flour (spelt, all purpose, whole wheat – I used spelt)
  • 1 cup oats
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1/3 cup + 1 tbsp peanut butter (all natural is preferable)
  • 1/2 cup cane sugar or light brown sugar unpacked
  • 2 tbsp honey or agave syrup (honey not for strict vegans)
  • 1/4 cup mashed banana or unsweetened applesauce
  • 3/4 cup almond milk or milk of choice
  • 1 tsp vanilla


  1. Pre-heat oven to 350f / 180c. Grease a muffin tin with coconut oil or non-stick spray.
  2. If using a flax egg, add 3 tbsp of warm water and 1 tbsp of ground flax seed to a small bowl and mix together. Leave to sit until an egg consistency is formed (about 5 minutes).
  3. Add the dry Ingredients (flour, oats, baking powder, baking soda, sea salt, cinnamon) to a medium sized bowl. Gently stir and set aside.
  4. Warm your peanut butter slightly in the microwave for 30 seconds to make it easier to measure. Add the rest of the ingredients (peanut butter, egg/flax egg, sugar, honey, applesauce, milk, vanilla), one by one, to a large bowl and whisk together with an electric or hand mixer. Whisk until the ingredients are well combined. Carefully add in the dry ingredients to the large bowl with the wet ingredients, whisk a few times until the ingredients are well combined and a cake batter consistency is formed.
  5. Using a 1/4 cup measuring cup, scoop and pour 1/4 cup of the muffin mixture into each muffin tin.
  6. Bake for 12 – 15 minutes until an inserted toothpick comes out almost perfectly clean.
  7. Take out of the oven and leave to cool in pan for about 25 minutes before taking them out of the muffin tin (Tip: Using a butter knife, go lightly around the edges of the muffin before prying them out of the pan in order to loosen any edges that might be stuck to the sides of the pan!).
  8. Devour, Share and Enjoy πŸ™‚


  • A healthy dose of healthy fats, iron, manganese, selenium and Vitamin B6 – plus these treats contain absolutely no cholesterol [if using flax egg]!
  • Prep Time: 20
  • Cook Time: 15

healthy peanut butter

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  1. I forgot to add the flax egg! Ugh, I left it sitting in a dish on the counter. Oh well, they are in the oven already. Hopefully they will come out ok.

  2. First I would like to tell you how amazing your recipes are and how much an inspiration it is to see you life πŸ™‚
    I am also a runner and yoga teacher, currently living in India with my husband, just about to turn vegetarian and your recipes help a lot to get a good idea how to cook.
    My only doubt is, what 1 cup means in your terms… In ml or oz? i would love to make this muffin πŸ™‚


    1. Thank you so much for the kind words, Krisz! πŸ™‚ I am so happy to hear you’ve been enjoying the recipes and inspiration! 1 cup is equivalent to 236 ml. I hope this helps!

      All the best to you <3 Ceara

  3. I made these this morning for my two year old and I, and between us, we ate six muffins!! I had made just a half batch and instantly regretted not having leftovers! As babygirl had just eaten the last banana we had, I did have to sub the ‘nana/applesauce with half melted coconut oil and they turned out great! We love your creations, this and especially the banana breakfast cake. Thanks!!

  4. Thanks for the recipe! I used oat flour and coconut flour, I made my own oat flour in the vitamix. I blended the almond milk with an apple in the vitamix. I omitted the sugar and added extra tblsn raw honey. As I thought the apple and honey should make it sweet enough. Then I melted dark chocolate and coconut oil for a little chocolate ganash on top! Delish thanks again!

  5. Made this recipe twice then this time and this time I added chopped apples, epicure apple pie spice & instead of vanilla I used caramel extract !! Amazing!!!! Also note I’ve been using organic almond butter because it’s what I had on hand and maple syrup not agave or honey πŸ™‚ loooove this recipe moistest muffins ever every time.

    1. Thank you so much for the feedback, Melanie!! I LOVE your additions – they sound absolutely delicious! Yay for almond butter and caramel extract – yum! So happy you’ve been enjoying these muffins πŸ™‚

  6. Theses muffins look soo good, love peanut butter but I also like to eat healthy. Seems that we share the same philosophy about diet and excersice, zero deprivation, only smart choices. Pinned!

    1. <3 It's such an awesome philosophy to have! Zero deprivation and smart choices (plus some sweets!!). Thanks for the pin and kind words, Azu!

  7. Thanks for making a recipe with no added oil! I wish more bloggers did that. My family will anxiously await these, I’m sure. Keep up the no added oil recipes, as I keep seeing your food posts show up in my Pinterest feed πŸ™‚

    1. Thanks so much for stopping by and the kind words, Jessica! I try to make a lot of my recipes with no (or very minimal oil)! I love the challenge of baking a traditional recipe without any oil that tastes just as good as the original πŸ™‚ I hope your family loves these muffins as much as we do <3 Happy Baking!

  8. These are great! I made them with WOW butter instead of peanut butter because of a peanut allergy. Thanks for the recipe!

    1. So glad to hear you liked them mom! I love Wow! Butter – what a great invention. You can finally enjoy PB again πŸ˜€

    1. Thanks for passing by Emi and the kind works! I love looking at all your beautiful pictures of your travelling adventures! πŸ™‚

    1. You are so right Cara!! Enjoying good food is so much apart of living a happy life [for all of us “foodies” at least πŸ˜€ ] Thank you for the kind words!

  9. These look fabulously hearty and perfectly sweet! I love peanut butter muffins and can’t wait to try your amazing recipe! I love how you give plenty of options for ingredients! Super appreciate that!! πŸ™‚
    I love (LOVE) what you said about healthy living! I’m also a runner – to be physically and mentally happy! And there’s nothing like a yummy baked treat waiting at home!

    1. Gretchen thank you for the sweet words – they brought a big smile to my face πŸ™‚ Happy to hear we share the same opinion about healthy living and running – Running and baking go together for me like two peas in a pod! And for the ingredients, I try to write lots of substitutes because as much as I love baking with flax and chia eggs I know that those ingredients are not available everywhere (learned that the hard way when moving to Belgium for my studies and learned that flax seeds were almost impossible to find and chia seeds go for around 13 euros per tiny bag!). Take care – looking forward to trying your Shamrock Shake as a lovely treat this week πŸ˜€

    1. I am such a muffin lover – can’t wait to make some homemade hazelnut butter and try your latest Hazelnut Butter Chocolate Chip Muffins! Thanks for stopping by and the kind words Emma πŸ™‚

    1. Thanks for stopping by Michael! Your chocolate cake with hot fudge sauce looks soo decadent – I could always use a piece of it right now πŸ˜€

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