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

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