Peanut Butter Muffins

First of all, sorry I flaked out on last week’s post! I was just having so much fun with family, I totally lost track of the days. (Side note, I wrote that post at about 9:30 pm, poolside, from my phone!) Today’s recipe was born out of REQUESTS from friends and family on Facebook. I asked for ideas, and they answered! As a matter of fact, I have the next two weeks set as well.

What? You didn’t know you could request recipes? SURE! Why not?! If there is something I haven’t done before, and you want a healthier or vegan version of it, feel free to mention it in the comments below. So last week the top request was PEANUT BUTTER, with a little sprinkle of muffins. Sooooo… these peanut butter muffins were created! They have a mild dough, with sweet bursts from chopped up dates and a little crunch from chopped up peanuts. If you want a sweeter muffin, you can add some brown sugar (maybe 1/4 c.); but I tried to keep this on the healthier side, as always.



1 1/2 c. Einkorn flour (or standard, all-purpose)
3/4 c. oats
2 tsp. baking powder
1/4 tsp. salt
2 flax seed eggs (2 tbsp. ground flaxseed + 6 tbsp. water)
1/3 c. creamy peanut butter
3/4 c. coconut milk
3/4 c. water
12 Medjool dates, divided in half, with half chopped
1/2 c. roasted, salted peanuts, chopped

Preheat oven to 375°F

Yields 12 muffins

  1. Combine all the dry ingredients (first 4) in a large bowl and stir.
  2. Get your flax eggs ready by combining the flax and water in a little ramekin and set aside.
  3. In a blender combine milk of choice, water and 6 of the dates, pitted. Blend very well on high, until it’s a creamy liquid.
  4. Pour sweetened milk mixture into the dry bowl mixture and stir well to combine.
  5. By now your flax egg should be thickened up; pour over mixture and stir to combine.
  6. Add the remaining 6 chopped dates.
  7. Add the peanuts to bowl, stir well to incorporate dates and nuts with batter.
  8. Add paper muffin cups to a muffin pan.
  9. Fill each cup to the brim. This made 12 muffins for me.
  10. Bake at 375°F for 15-18 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  11. Cool on a cooling rack for 30 minutes before devouring. 🙂

Here is a step-by-step slideshow showing how easy these are to make!

This slideshow requires JavaScript.

These are VERY good with some jelly! 🙂


What other recipes would you like to see on this site? Are there any other topics you’d like me to cover? And on a side note, is anyone else’s sleep schedule all messed up because of staying up late to watch the Olympics? No? Just us? haha

Don't miss a thing!

Subscribe pg image

Subscribe now to get my latest posts and content by email. (You can unsubscribe at any time.)

We never spam. Unsubscribe at any time. Powered by ConvertKit
Social tagging: > > > > >

One Response to Peanut Butter Muffins