Easy Peanut Butter Muffin Recipe – Whole Wheat & Cinnamon

Last Updated on 2 months by Neha Deshmukh

Easy Peanut Butter Muffin Recipe – Whole Wheat & Cinnamon

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick and easy breakfast or snack that doesn’t involve a ton of sugar. These whole wheat peanut butter muffins are exactly that – seriously, they come together in under 30 minutes! I first made these when my little one started preschool and needed something portable and filling for her morning snack. They’ve been a hit ever since.

Why You’ll Love This Recipe

These aren’t your average muffins. They’re soft, subtly sweet, and packed with peanut butter goodness. Plus, using whole wheat flour adds a lovely nutty flavour and a little extra fibre. They’re perfect for a quick breakfast, a mid-afternoon treat, or even a healthy dessert. Honestly, who can resist a warm, fluffy muffin?

Ingredients

Here’s what you’ll need to whip up a batch of these delicious muffins:

• 1/3 cup peanut butter (about 60g)
• 1 egg
• ¾ tsp baking powder (about 3g)
• 2-3 tbsp coconut sugar (about 25-38g) – adjust to your sweetness preference!
• ½ cup milk (120ml) – any kind works!
• ¼ tsp cinnamon powder (about 0.5g)
• ¾ cup whole wheat flour (about 90g)
• A pinch of salt

Ingredient Notes

Let’s talk ingredients for a sec. A few little things can make a big difference!

• Whole Wheat Flour: I love using whole wheat flour for the added nutrients and flavour. You can also use a 50/50 blend of whole wheat and all-purpose flour if you prefer a lighter texture.
• Coconut Sugar: I find coconut sugar gives a lovely caramel-like flavour, but you can easily substitute it with regular granulated sugar, brown sugar, or even jaggery (gur) for a more traditional Indian touch.
• Cinnamon: Cinnamon is a staple in Indian kitchens, but regional variations are common! In some parts of India, you might find blends with cardamom or nutmeg added to baked goods. Feel free to experiment and add a pinch of your favourite spice.
• Peanut Butter: Use your favourite! Creamy or crunchy both work beautifully.

Step-By-Step Instructions

Alright, let’s get baking! It’s super simple, I promise.

1. First, preheat your oven to 350°F (180°C). Grease a muffin pan really well, or line it with muffin liners. Nobody likes a stuck muffin!
2. In a medium bowl, combine the peanut butter, egg, baking powder, coconut sugar, milk, cinnamon, and salt. Give it a good mix until everything is nicely combined.
3. Now, gently fold in the whole wheat flour. Be careful not to overmix – just combine until you don’t see any more streaks of flour. Overmixing can lead to tough muffins.
4. Pour the batter into the muffin cups, filling each about ¾ full.
5. Bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean.
6. Let the muffins cool on a wire rack before enjoying. They’re best enjoyed fresh, but they’ll keep well in an airtight container.

Expert Tips

A few little things I’ve learned over the years:

• Don’t overmix the batter! Seriously, it makes a huge difference.
• Use room temperature ingredients for best results.
• If you don’t have a wire rack, a clean kitchen towel will do.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes). Use plant-based milk.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend.
• Adjusting Sweetness: Reduce the coconut sugar to 1 tbsp for a less sweet muffin, or add a little honey or maple syrup if you prefer.
• Nut-Free Option: Substitute sunflower seed butter or tahini for the peanut butter.
• Kid-Friendly Version: My daughter loves when I add a handful of chocolate chips or sprinkles to the batter.

Serving Suggestions

These muffins are delicious on their own, but they’re also great with a glass of milk or a cup of chai. They’re perfect for breakfast, a snack, or even a light dessert. I sometimes serve them with a dollop of yogurt and some fresh fruit.

Storage Instructions

Store these muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

FAQs

Got questions? I’ve got answers!

• Can I use a different type of flour? Yes! You can use all-purpose flour, spelt flour, or even oat flour.
• Can these muffins be frozen? Absolutely! Let them cool completely, then freeze them in an airtight container for up to 2 months.
• How can I make these muffins less sweet? Reduce the amount of coconut sugar, or use a sugar substitute.
• What’s the best way to prevent the muffins from sticking to the pan? Grease the muffin pan really well, or use muffin liners.
• Can I add chocolate chips or other mix-ins? Definitely! Feel free to add your favourite mix-ins, like chocolate chips, berries, or nuts.