Keto Peanut Butter Muffins

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:

1. Line the muffin pan: I always recommend silicone or parchment liners, as keto baked goods can stick more than the conventional kind.
2. 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.
3. 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.
4. 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.
5. Stir in the chocolate chips: I always like to save a few chips for the top of each muffin.
6. 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!

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

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. 

4.95 from 71 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: keto peanut butter muffins

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 12 muffins

Calories: 208kcal

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

US Customary – Metric

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.

Notes

If your collagen protein is flavoured and contains sweetener, you may want to cut back on the sweetener in this recipe.

Nutrition Facts

Keto Peanut Butter Muffins Recipe

Amount Per Serving (1 muffin)

Calories 208 Calories from Fat 119

% Daily Value*

Fat 13.2g20%

Carbohydrates 7.4g2%

Fiber 2.9g12%

Protein 15g30%

* Percent Daily Values are based on a 2000 calorie diet.