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Vegan grain-free peanut butter muffins made with peanut butter powder! They are oil-free and only 85 calories each!
Oh. My. Word.
These tender, cake-y muffins just may be one of the most delicious snacks I have ever made.
They take mere minutes to blend in the food processor. They have a decadent peanut butter flavor. And if you want to toss in a few chocolate chips, or add a drizzle of melted dark chocolate, you will be in peanut butter cup heaven.
Each muffin has a mere 85 calories. It shouldn’t be possible, but it is. I strongly suggest you drop everything to make them as soon as possible.
Recipe Benefits
- gluten free
- grain-free
- vegan (dairy-free, egg-free)
- oil-free
I’ve had a jumbo jar of PB2 powder in my pantry for some time, but had not used it for much beyond adding it to smoothies and stirring it into oatmeal and yogurt. It was high time to try it in baking.
My only regret is that I didn’t figure out how to make these sooner.
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- drained and rinsed canned (or cooked from scratch) white beans
- unsweetened applesauce
- maple syrup
- nondairy milk (e.g., almond milk, cashew milk, coconut milk)
- vanilla extract
- peanut butter powder (e.g., PB2 or PBFit)
- baking powder
- salt
- vanilla extract
- Optional: 1-2 packets stevia or monkfruit sweetener
What is Peanut Butter Powder?
Peanut butter powder (brand names include PB2 and PBFit) is a peanut butter protein powder made by removing almost all of the fat from ground peanuts (a little bit like coconut flour in that regard). The result is a velvety flour or powder. It is a good source of protein that is low in calories.
Peanut butter powder makes these muffins light and fluffy, with tremendous peanut butter flavor.
Step by Step Directions
Note that the complete directions are also in the recipe card below.
- Preheat oven to 350F (180C). Line 7 of the cups of a standard muffin tin with paper, foil or silicone liners.
- In a food processor, processor the beans, applesauce, syrup, milk, vanilla, and (optional) stevia until completely smooth.
- Add the peanut butter powder, baking powder and salt; process until just blended, stopping to scrape down sides of bowl.
- Evenly divide batter between prepared cups, smoothing tops.
- Bake in preheated oven for 13 to 16 minutes until a toothpick inserted in center of muffin comes out clean.
- Transfer to wire rack and cool for 5-10 minutes in tin, then remove muffins from tin.
- Serve warm, room temperature, or chilled.
Variations
If you like, have fun playing dress-up with these muffins. For example, add:
- a slice of banana (press into the top of each muffin before baking),
- chocolate chips or chunks
- cacao nibs
- chopped dried fruit
- flake or shredded coconut
- chopped peanuts
- a swirl of jam before baking
- a drizzle of dark, milk or white chocolate on top of finished muffins
I’ve already eaten my entire first batch, so I am off to the kitchen to make more. I think I will add some fresh blueberries this time around. Happy Baking!
Related Posts
Vegan Gluten-Free Peanut Butter Muffins (Oil-free)
Ingredients
- 3/4 cup drained and rinsed canned white beans, 1/2 of a can
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup
- 2 tablespoons nondairy milk
- 1 teaspoon vanilla extract
- 1 cup Peanut Butter Powder, e.g., PB2, PB Fit
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla exctract
- Optional: 1-2 packets stevia or monkfruit sweetener
Instructions
- Preheat oven to 350F (180C). Line 7 of the cups of a standard muffin tin with paper, foil or silicone liners.
- In a food processor, processor the beans, applesauce, syrup, milk, vanilla, and (optional) stevia until completely smooth.
- Add the peanut butter powder, baking powder and salt; process until just blended, stopping to scrape down sides of bowl.
- Evenly divide batter between prepared cups, smoothing tops.
- Bake in preheated oven for 13 to 16 minutes until a toothpick inserted in center of muffin comes out clean. Transfer to wire rack and cool for 5-10 minutes in tin, then remove muffins from tin. Serve warm, room temperature, or chilled.
