Eggless Peanut Butter Chocolate Muffins

Eggless Peanut Butter Chocolate Muffins

Karen Zastrow 0

"Out of eggs? Here's a muffin mix for you! Mixing by hand is recommended. Do not over mix!"
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Ingredients

40 m servings 399 cals
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Original recipe yields 12 servings

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Nutrition

  • 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

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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.

Directions

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  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.

Reviews

9
  1. 10 Ratings

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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...

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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. ...

i didn't put in the chocolate chips

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...

This was absolutely the worst tasting muffin I have every made.

Amazing muffins. Just be sure to make a half recipe if you only want 12 muffins. I made a whole recipe and got 24.

Good muffins. The recipe came together quickly. It produces a dense, moist, and fudgy muffin.

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