I never really attempted a peanut butter muffin recipe or peanut butter anything much before I had a kid but somehow, when thinking of easy toddler snack ideas, peanut butter muffin type recipes seem to pop up in my mind often.
I’ve been baking up snacks every weekend for my almost 17-month old which she typically eats through the week. Baking her snacks myself gives me that much more control over how much processed food and sugar enters her diet. For now, I have kept it very minimal.
These muffins, which I baked in these donut muffin pans, very so simple yet so delicious that we ended up taking a few to work as well. Perfect snack for kids and adults alike!
They are simple to make and contain only very few ingredients:
Very little sugar
And some baking powder
The donut shapes ensure that the muffins get cooked uniformly and they are easier to hold for smaller toddler hands. I also love using this mini muffin pan for toddler muffins so that’s another option you can try too.
Also try these banana oats atta muffins for toddlers.
Peanut Butter Muffin Recipe
- 1/3 cup peanut butter I use all-natural peanut butter by Pic's
- 1 egg
- 3/4 tsp baking powder
- 2-3 tbsp coconut sugar or regular sugar
- 1/2 cup milk
- 1/4 tsp cinnamon powder optional - or use natural vanilla
- 3/4 cup whole wheat flour atta
- A pinch of salt
- Preheat oven to 350F / 180C
- Prepare your muffin pan by either greasing or lining, as required
- In a wide bowl, add peanut butter, milk, cinnamon or vanilla, salt, baking powder, and sugar
- Mix well until all ingredients are combined
- Add the flour and fold in without mixing too much
- Pour into muffin pan until each hole is 3/4 full
- Bake in pre-heated oven for 20-25 minutes or a skewer inserted into the muffins comes out clean
- Cool on a rack and store in an airtight container
- Keeps at room temperature for two days and in the refrigerator for 5 days
- It's generally advised to introduce your baby to allergens like peanuts before they turn one and to do so in a careful manner
- This recipe is best for kids above who have been introduced regular dairy and nuts in the past with no allergies or issues
- If your peanut butter has added salt, you can skip that in the recipe
- If you use regular peanut butter like Skippy or JIF, you can try to omit sugar since they tend to be sweet
- These muffins don't come out very sweet at all, if you want them to be more "regular", then add 1/2 cup sugar to the batter instead of 2-3 tablespoons
- Original recipe from here
Step by Step Peanut Butter Muffin Recipe
Preheat oven to 350F / 180C. Prepare your muffin pan by either greasing or lining, as required
Measure out your peanut butter by scooping into measuring cups and waiting until the peanut butter settles in slowly
In a wide bowl, add peanut butter, milk, cinnamon or vanilla, salt, baking powder, and sugar
Mix well until all ingredients are combined
Add the flour and fold in without mixing too much
Just mix enough to ensure no streaks of flour remain in the batter
Pour into muffin pan until each hole is 3/4 full
Bake in pre-heated oven for 20-25 minutes or a skewer inserted into the muffins comes out clean
Cool on a rack and store in an airtight container. These peanut butter muffins keep at at room temperature for two days and in the refrigerator for up to 5 days.