Peanut Butter Breakfast Muffins

Muffins are one of the tastiest things ever (besides s’mores and cookies and a bunch of other things, of course), so what in the world could be better than a super delicious muffin that is so healthy you can eat it for breakfast!? Nothing- you’re right!

As the weather turns colder, it’s normal to love a warmer, more seasonal breakfast. That’s why, in this post, I will be sharing with you a deliciously healthy recipe for peanut butter chocolate breakfast muffins. They are super easy to make and so delicious that you simply won’t be able to resist them!

The first thing I did was to preheat the oven to 210⁰ C. This may seem high but after the first five minutes of baking, you reduce the temperature to 170⁰ C. The reason you begin baking the muffins at such a high temperature is to create an initial burst of steam to help raise the top of the muffins.

After preheating the oven, I mixed together the wet ingredients- the peanut butter, honey, yoghurt, vanilla and milk. I mixed them with a spoon until they were all completely mixed together. Then I added the dry ingredients- the flour, oats, baking powder, salt and cinnamon, and mixed together thoroughly.

The last thing I added was the chocolate chunks. I decided to use dark chocolate chunks, however, you can use chocolate chips or, for a healthier twist, sugar-free chocolate or even raisins.

Once I’d made my mixture, I scooped it into muffin tins. I had greased the tins so that the muffins would come out easily after baking.

As you can tell, theses muffins are oh-so-easy to make, and so completely delicious!!! Here’s the recipe!


Makes 8 | Preparation time 15 minutes | Baking time 15-17 minutes


  • 1/2 cup peanut butter
  • 4 tbsp honey
  • 1/2 cup greek yoghurt
  • 2 tsp vanilla extract
  • 5 tbsp milk
  • 1 cup plain flour
  • 1/3 cup oats
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/3 cup chocolate chips


  • Preheat the oven to 210⁰ C
  • In a large bowl, combine the peanut butter, honey, yoghurt, vanilla and milk. Mix well.
  • Add the flour, oats, baking powder, salt and cinnamon and combine thoroughly.
  • Add the chocolate chips and fold into the mixture.
  • Bake for 5 minutes at 210⁰ C before reducing the temperature to 170⁰ C and bake for another 10-12 minutes until the muffins are slightly brown on top and bounce back.
  • Leave to cool for a few minutes before removing from the muffin tins and enjoying warm, or store in an airtight container for up to 3 days. Freeze if not eaten within this time.

Note: The recipe I used was my own but I took some inspiration from this lovely one:

I hope you enjoy these lovely muffins! Happy baking!

Published by Megan

Hey there! I'm Megan, creative lifestyle blogger. I love Jesus, iced coffee, Pinterest, and all things creative! My message is that there is no such thing as perfect and that we can't live our lives chasing perfection because we will never find something that satisfies us as much as life in Jesus does. I aim to inspire people to find their own not-so-perfect and embrace who they are. I blog at where I share my ideas for creative, free living! Feel free to visit my blog and have a look around!

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