Apple-Peanut Butter Oat Muffins

Cupcakes and Muffins, Vegan


Adapted from Happy Herbivore by Lindsay S. Nixon

As you look at the list of ingredients, you may not expect much from these muffins. However, believe me when I say that they are a perfectly delicious autumn treat! I love how they are bursting with chunky apple and oats and have just a hint of peanut butter. They are really quick to make too!

Yields 12 muffins


  • 1 red apple (about 1 cup)
  • 1 cup whole wheat flour
  • ½ cup old-fashioned oats
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ cup pure maple syrup
  • 2 teaspoons vanilla
  • ¼ cup water
  • 2 tablespoons almond milk
  • 1 ripe banana
  • 2 tablespoons creamy peanut butter


  1. Preheat the oven to 350F (177C). Line a muffin tin with muffin cups and set aside.
  2. Core and dice the apple and measure out 1 cup.
  3. In a mixing bowl, whisk the flour, oats, baking powder and baking soda together. Add the diced apple and set aside.
  4. Add the maple syrup, vanilla, water, almond milk and banana to the bowl of a food processor and whiz until smooth.
  5. Pour the banana mixture into the flour-apple mixture and stir a few times until mostly combined. Add the peanut butter and stir until just combined. If the batter looks too dry (depends on the apple’s juiciness), add a little more milk.
  6. Spoon the batter evenly into the muffin tin. Bake in the preheated oven for about 15-20 minutes.


Comments: The original recipe actually called for rolled oats; as usual, I didn’t have them and substituted them for the old-fashioned oats. You can use any kind of milk in place of the almond milk. The banana does not have to be full of brown spots; mine was just ripe, slightly past the “perfect eating phase” (when they are bright yellow). For the peanut butter, I used Trader Joe’s Organic Creamy, No Salt Peanut Butter (my favorite). I would highly recommend using a similar one whose ingredients are only peanuts. For the muffin cups, I would highly recommend using the aluminum or silicone ones because of the whole wheat. You can also grease the muffin tin instead and not use cups.



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