Oil-Free Peanut Butter Muffins

If you’re like me, you and peanut butter are very close. You rarely go a day without licking a spoonful of the delicious creamy goodness. You can probably eat a jar of peanut butter a day if left unsupervised, and who knows what the future holds for your relationship with peanut butter? By next year, you could be eating two jars of peanut butter per day.

But until that day comes, you can enjoy a “moderate” amount of peanut butter with these delicious peanut butter muffins.

These muffins get all of their fatty flavor from peanuts, so none of that pesky oil gets in the way of you and your love of peanuts. Feel free to add some chocolate chips so you can pretend it’s Halloween and that these are fluffy inverted peanut butter cups, but I prefer my relationship with peanut butter to remain monogamous.

Recipe

Makes 12 muffins
Total Time: 35 minutes, Active Time: 10 minutes

Ingredients:
1 cup unsweetened plant milk*
2 teaspoons vinegar
1/2 cup peanut butter**
1/2 cup sugar
2 tablespoons molasses
1 teaspoon vanilla
2 teaspoons ground flaxseed
1/4 teaspoon salt
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda

  1. Set oven to 350 degrees and line a 12 cup muffin tray.
  2. In a small bowl, add the vinegar to the plant milk and set aside.
  3. Meanwhile, mix the peanut butter, sugar, molasses, vanilla, flax seed, and salt in a large bowl.
  4. Add the vinegar plant milk mixture to the large bowl and whisk until incorporated.
  5. Add the flour, baking powder, and baking soda and whisk again.
  6. Fill muffin liners until 3/4 cup full and bake for 20-23 minutes.
  7. Remove from oven, let cool, and enjoy!

Notes:

*I made my own peanut milk for this recipe! While this is totally an unnecessary extra step, if your love for peanuts is as strong as mine is, you won’t mind the extra effort. Soak peanuts 4-8 hours. Place them in a blender with 4 cups filtered water. Blend until smooth. Using a nut bag or cheese cloth, drain the peanut milk into a bowl or jar. Viola, peanut milk!
**I also made my own peanut butter for this recipe! Just add 2 cups or more peanuts into a strong food processor or blender (I have a Vitamix) and process until nut butter forms, scraping the sides as needed. This will take a few minutes, so be patient! Add salt if desired.
*** This recipe is inspired by and altered from a peanut butter cupcake recipe in Isa Chandra Moskowitz and Terry Hope Romero’s Cupcakes Take Over the World. If you want a cupcake and not a muffin (even though cupcakes are so 2010), I would highly recommend checking it out.

3 thoughts on “Oil-Free Peanut Butter Muffins

  1. Love that you made your own peanut milk! Nice!!! And I am with you on the peanut butter love!

    Like

    1. Since I have some extra time lately, I’ve been getting into making my own staples! Making nut milk is actually pretty easy! 🙂👍🏻

      Like

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