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Eggless Peanut Butter Chocolate Muffins

Karen Zastrow

"Out of eggs? Here's a muffin mix for you! Mixing by hand is recommended. Do not over mix!"
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40 m servings 399 cals
Original recipe yields 12 servings (12 muffins)


  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 60.7g
  • 20%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 362 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Line muffin cups with paper liners.
  2. Whisk flour, sugar, oats, cocoa powder, and baking powder together in a bowl.
  3. Combine milk and peanut butter in a saucepan; cook and stir over medium-low heat until mixture is smooth, about 5 minutes. Remove saucepan from heat and slightly cool peanut butter mixture, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is just combined; fold in chocolate chips. Spoon batter into prepared muffin cups, about 2/3 full.
  4. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 13 minutes.

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Read all reviews 14
  1. 15 Ratings

Most helpful positive review

Dear Lord have mercy on my soul… these are AMAZING. I made the fatal mistake of trying a spoonful of batter before baking, just because this recipe made a little extra. And I may or may not have...

Most helpful critical review

Made a half recipe and got 12 regular size muffins that were filled more than 2/3 full. I probably could have stretched it and gotten 14 or 15 muffins. Muffins baked up nicely. Cooked them witho...

Most helpful
Most positive
Least positive

Dear Lord have mercy on my soul… these are AMAZING. I made the fatal mistake of trying a spoonful of batter before baking, just because this recipe made a little extra. And I may or may not have...

These are AMAZING! It makes a lot but in my family, it's not that much! These were fun to make but I actually didn't use the oats and I added more chocolate chips. They turned out great, 5 stars!

Perfect! My husband and kids loved them. We started gobbling them down fresh out of the oven. They had gooey chocolate in them. Yummy! My kids didn't even complain (or notice) the oats! Thank yo...

These were fun. The batter smelled like no bake cookies. My kids gobbled em up. My only sub was almond milk for milk due to lactose intolerance. I did need to bake them a few minutes more. ...

These were a huge hit. I substituted cinnamon soy butter and it gave it a nice kick. user chewy goodness

These were very good, although a little crumbly. I wish I had halved the recipe, though. I assumed it would make 12 muffins, but it actually made 24!

These came out amazing!! They had perfect amount of sweetness...I even left out the oats and cocoa powder. I go llowed everything else though and had just enough to make a dozen regular and 15 ...

I LOVE this recipe. I never use the oats. I find them a bit....bland. I also save on calories by leaving out the chocolate chips. Nuts, coconut flake, chopped dates all work well, and every tim...

Overall this wasn't a bad recipe. I added a tbs of vanilla and one banana. The muffins tasted a little fudge-like but was a little on the dry side. Since oatmeal like rice soaks up moisture; I'v...