These flourless keto peanut butter muffins are packed with protein to fuel you through your healthy day. An easy recipe that makes a fabulous on-the-go keto breakfast.
I love keto muffins and I am pretty sure I post a new muffin recipe at least once a month. They’re so easy and ideal for quick healthy breakfasts or keto snacks. And they freeze like a dream.
I also love experimenting with keto ingredients and finding new ways to do things. So these keto peanut butter muffins are entirely flourless. No almond flour, coconut flour, or peanut flour at all.
Instead, I made them with collagen protein powder. And my husband declared that they were some of the best keto muffins I’d ever made! Crazy, right? But it works!
Baking with collagen
In most instances, I don’t recommend using collagen protein in keto baking. I usually use whey protein or egg white protein in keto cakes and muffins because it provides a lighter, fluffier consistency.
I have found that, when baking with almond flour, collagen usually makes the baked goods gummy and hard to cook through.
It makes sense when you think about it. Collagen is one of the building blocks of the human body, and of all animal bodies. It’s in our skin, hair, joints, and connective tissues, and it provides structure, elasticity, and moisture.
In the same manner, collagen protein powder (aka collagen peptides) tends to hold on to moisture, so it can keep muffins and cakes from baking properly.
But I used it very differently in these keto peanut butter muffins. I skipped the flours altogether, didn’t add any additional liquids, and used collagen and peanut butter for structure.
And I was delighted with the results!
Collagen peptides vs. hydrolyzed collagen
So what’s the difference between collagen peptides, hydrolyzed collagen, and collagen powder? If you’re confused by all these different terms, you’re not alone!
Every brand and recipe refers to collagen in various ways, but the truth is that it’s all one and the same. They all contain collagen that has undergone hydrolysis, in order to break the bigger amino acid chains into a more digestible form.
Okay but with so many brands of collagen out there, which ones do you choose?
All I can tell you is that I love Perfect Keto. It’s a little pricier than some but it has incredibly clean ingredients from grassfed animals. It also has some delicious flavoured varieties and I can’t get enough of the salted caramel.
For 20% of all Perfect Keto products, use ALLDAYIDREAM20
(I am an affiliate and make a small commission on each sale but I truly love their collagen!)
How to make keto peanut butter muffins
These muffins are delicious and easy to make. Here are my best tips for getting it right:
- Line the muffin pan: I always recommend silicone or parchment liners, as keto baked goods can stick more than the conventional kind.
- Melt the peanut butter: You want it to be easy to whisk in with the other ingredients so it needs to be almost liquid before you proceed.
- Whisk in the sweetener: Break up any clumps in the sweetener and try to get it well dissolved into the peanut butter. Then add the eggs and vanilla.
- Stir in the dry ingredients: Add the collagen, baking powder, and a bit of salt and whisk until well combined. The batter should be somewhat on the thin side but will thicken up as it sits.
- Stir in the chocolate chips: I always like to save a few chips for the top of each muffin.
- Bake until golden: The best way to test doneness in keto muffins is the touch test. Simply touch the top of one muffin and if it feels firm, it’s done. Don’t over-bake.
Frequently Asked Questions
This is an unusual keto muffin recipe so I know there will be a lot of questions. I will do my best to answer them here!
Other protein powders work very differently than collagen. I once tried egg white protein in a muffin like this and they were very dry. So I really can’t guarantee this recipe with a different kind of protein powder.
If you do try, I recommend adding some additional coconut oil or butter (about ¼ cup) and adding more liquid if necessary. Make sure you don’t over-bake them.
Yes, any nut butter should work well. If it has a lot of separated oil, make sure to mix it in well before proceeding.
That could be absolutely delicious. The salted caramel or peanut butter flavors from Perfect Keto would be great in these muffins. Do keep in mind that flavoured collagen usually contains sweetener so you may want to cut back on the added sweetener.
To be frank, I am not entirely sure, as I haven’t yet experimented using collagen and other sweeteners. Any erythritol based sweetener should be fine but I can’t be sure how allulose or BochaSweet will affect the results.
If you try, please be sure to come back and tell me how it goes!
Storage information
Store these keto peanut butter muffins on the counter in an airtight container for up to four days, or in the fridge for a week.
They can also be frozen for several months.
Keto Peanut Butter Muffins Recipe
Ingredients
- 1 cup peanut butter (creamy, no sugar added)
- 1 tablespoon coconut oil or butter
- ½ cup Swerve Brown See notes
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup collagen protein powder
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350°F and line a muffin pan with 12 silicone or parchment paper liners.
- Place the peanut butter and coconut oil in a large microwave safe bowl, and microwave until they are melted and can be stirred together. Alternatively, you can melt them in a pan over low heat.
- Whisk in the sweetener and vanilla extract until well combined, then whisk in the eggs. Add the collagen, baking powder, and salt and stir until well combined. Stir in the chocolate chips.
- Divide the mixture evenly among the prepared muffin cups and bake 18 to 25 minutes, or until the muffins have risen, are golden brown, and firm to the touch on top.
- Remove and let cool in the pan.
Gayle says
If I use peanut butter collagen powder, should I use less peanut butter?
Carolyn says
you will need about the same. I’ve used the one from Perfect Keto before.
April says
I just found this recipe and wanted to comment most of all about your “flourless” muffin. YAY…REALLY flourless!!! I get disgusted with so many recipes that say flourless but when you read them, the first ingredient is almond/coconut FLOUR. Based on that fact and the many positive 5 star comments, I made it 5 stars also! I definitely will be making these often. Thank you for the recipe!
Carolyn says
Enjoy!
Tanja says
Hi Carolyn
I’ve made this recipe just over a handful of times now and all but the last 2 batches turned out delicious.
However the last 2 times I made them, they didn’t rise as much and were quite dense in comparison. I think it might coincide with me using a different brand of baking powder, so I’m wondering if that could be the reason? I don’t know if there is a difference in the effectiveness / strength of baking powders.
Could a solution be to maybe use 3 tsp instead of 2 tsp?
I know I could just try and make a batch with 3 tsp, but collagen is quite expensive where I live (Denmark) so I’d rather not “waste” it in case your experience is that there isn’t any difference in the brands of baking powders. If that’s the case, then I’ll have to go put my thinking cap on again to think of why these last 2 batches turned out differently.
Regards,
Tanja
Carolyn says
Is every other ingredient the same? Like same brand of Peanut butter and collagen? I worry that more baking powder will make it to salty, although you can try it. You might also try adding a bit more egg… maybe an extra egg white?
Tanja says
Yes, all other ingredients are the same brands. Except for the chocolate chips, but I doubt that’d make the difference in texture.
I’ll try adding an egg white next time.
Thank you!
Kerry says
I don’t have swerve brown is there a substitute that is still healthy?
Carolyn says
You can use any granular erythritol sweetener.
Bonnie says
I get the cooling effect when I use straight erythritol, so I often blend sweeteners. This time I used 1/4 cup erythritol/monk fruit blend, 1/4 cup allulose, and a pinch of stevia. The taste and flavor was amazing, but the allulose caused the muffins to overbrown, which I knew might happen with allulose. These are a keeper – just need a slight adjustment with a different sweetener for me. The TEXTURE of these is amazing, the muffins puff up and look like “real” muffins – how in the world does this happen without almond flour or coconut flour! Carolyn, you are a genius!.
Elena says
These are delicious!
Donna Yates says
Can’t wait to make this!! I love your recipes because not only are they gluten free/sugar free but they have healthy ingredients. You basically use many of the same ingredients and I don’t have to purchase an ingredient that I will use once! Thank you for providing all of these amazing recipes!
Maria says
If you want to eat great, find an All day I Dream About Food recipe from Carolyn Ketchum. You won’t be disappointed.
Carolyn says
Thank you!
Jayne Clapham says
Love all day I dream about food recipes, especially ones with peanut butter in 🥰
Cecily Reading says
Lol, It’s virtually impossible for me to follow a recipe! But I did pretty well with this one, just one tweak, a friend had left some vanilla sweetened collagen here so I decided to use that. I wasn’t sure how sweet it was so I still added the same amount of sweetener but I used xylitol and as a previous person mentioned maybe a teaspoon of molasses. I don’t care I can live with an extra carb per muffin! The flavor is so rich i probably could have eliminated the molasses so next time I will. When I buy my organic peanut butter from Costco I poured the oil off of the top because I don’t think peanut oil is good for me (and I don’t think peanuts are that great for me either but a girl’s got to have a little peanut butter once in a while!) I add MCT oil back in and stir it up which burns several calories! lol! I think my peanut butter was a little runnier than most people’s because of that and also I live in a very warm climate and so it was very melty. I did not add any additional oil but I did add an additional couple of tablespoons peanut butter. I threw everything in the food processor except for the chocolate chips.
The batter was so freaking thick I can’t even tell you but I just went with it managed to get the dough into the parchment paper and blessed it. They came out really nice!
You are always might go to Keto guru for recipes. I think of something, I Google it and you usually have it. ( I have a couple of your cookbooks for when the end of the world comes and I don’t have the internet!…. but I still have a propane oven and solar panels so hopefully I can still make your goodies!)
I feel I can count on the recipes that you create they are very well tested and I respect your family’s taste!
Sara Cunha says
absolutely delicious! going to make this very often! so good! thank you Carolyn for your delicious recipes and all the work!
Zana says
I made this recipe today and it turned out fantastic! The texture was just like a muffin. Thank you so much for this recipe, these muffins will be a staple for be from now on!
Essie says
I made these today using coconut oil ,next time will use butter for flavor.
I also added about 2T of water for consistency,probably the collagen.
Thank you for my Valentine’s gift!
Amanda says
Ok when I started this journey as a diabetic I quickly learned I could trust most of your recipes and if something didn’t go right it would likely be something I did, an ingredient I changed or just a personal preference.
Your Tagalong bars have been my saviour (honestly!) always a staple in my fridge.
I was dubious about these muffins the ingredients makes you think they will be dense little tennis balls lol but how wrong was I to worry!!
Fluffy texture, delicious taste and best of all something not made with almond flour!! Honestly these are like magic muffins lol well done on this one – you exceeded my expectations and I’ve now found a snack muffin I can enjoy 🙂 Thankyou!!
Karen says
They are delicious, but next time I will leave out the chocolate chips. I don’t want to distract from the peanut butter. They are my new go to muffins.
Lisa says
Flavor and ease of making is fabulous! thank you so much for another awesome recipe! Although I didn’t have any perfect keto collagen left so I used Vital Protein brand. The top looks just like your photo by the insides are still gummy after baking for 23 min so I think they’re not done yet. I’m popping them back in for another 5 to see if the insides bake some more. Next time I’m going to try using chocolate collagen. Yummmmm!
Suz says
I just made these using a combo of vegan peanut butter protein powder and some collagen mix I make for my coffee. The dough was stiff, then I remembered you said to add liquid if using different powder.(after I put them in the oven, I took them out and stirred them back up) Hahaha. They came out delicious. Thanks so much for making this easy for me to stick to keto. I am celiac and autoimmune so it is going to take awhile to heal, probably rest of my life. With your recipes I won’t be missing anything.
Paula Gustafson says
Just made these and ate one warm. They are delicious! Measured with an ice cream scoop and got 9 but they were perfectly portioned in the cupcake parchment.I am loving the peanut butter recipes .
Leann Havens says
My comment should have had all the stars. Sorry it’s only showing some.
Carolyn says
Thanks, I fixed it for you!
Leann Havens says
I see PB muffins in my future! They look yummy, and Carolyn, I’ve never had one of your recipes fail me.