Made with simple ingredients like creamy peanut butter, eggs, and collagen protein powder, these muffins are perfect for anyone following a keto diet or just looking to cut down on sugar.
What makes these muffins special is how they combine the rich taste of peanut butter with sugar free chocolate chips, creating that classic flavor combination we all love.
I’ve tested this recipe many times to get it just right, making sure the muffins come out soft and moist every time.
The brown sugar substitute gives them that sweet taste you expect from muffins, while keeping the carbs low.
And thanks to the peanut butter and eggs, these muffins are filling enough to make a quick breakfast or afternoon snack.
👍 Why You’ll Love This Recipe
Perfect Texture: These muffins come out soft and moist every time, not dry or crumbly like many keto baked goods.
The combination of peanut butter and collagen protein creates that perfect muffin texture you miss on a keto diet – they feel just like regular muffins in your mouth!
High in Protein: Thanks to the collagen protein powder, peanut butter, and eggs, each muffin packs a good amount of protein.
This means they’ll keep you feeling full longer, unlike regular muffins that can leave you hungry an hour later. They’re perfect for breakfast or as a post workout snack!
No Special Flour Needed: Unlike many keto baking recipes that require expensive almond or coconut flour, these muffins don’t need any special flours at all.
The protein powder and peanut butter work together to create the perfect structure.
✨ Recipe Ingredients
- 3 Eggs (large)
- 1/2 cup Collagen Protein Powder (unflavored) – I recommend this one (amazon)
- 1 cup Creamy Peanut Butter
- 1 tablespoon Butter
- 1/3 cup Keto Friendly Chocolate Chips (I recommend these – amazon)
- 1/2 cup Swerve Brown
- 1 teaspoon Pure Vanilla Extract
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 350°F and lining a muffin pan with 12 paper liners.
Step 2
Place the coconut oil and creamy peanut butter in a large microwave safe bowl. Microwave until melted, then stir them together.
Step 3
Add the vanilla extract and sweetener and mix until well combined. Then, whisk in the eggs.
Step 4
Add the collagen, salt, and baking powder and mix until well combined. Then, mix in the sugar free chocolate chips.
Step 5
Divide the batter among the muffin cups. Bake for 20-25 minutes, or until they are golden brown.
Step 6
Remove from the oven and let them cool for 10 minutes before serving.
💡Tips
1. Don’t Overmix The Batter
Mix the ingredients just until they’re combined – no more, no less. Overmixing makes the muffins tough and dense instead of light and fluffy.
When adding the collagen protein powder, fold it in gently until you don’t see any dry spots. Some tiny lumps in the batter are actually good! Stop mixing as soon as everything comes together.
This is especially important with keto baked goods since we’re not using regular flour – the texture depends a lot on gentle mixing.
2. Watch The Baking Time
They’re done when a toothpick inserted in the center comes out mostly clean – a few moist crumbs are fine, but you shouldn’t see wet batter. The tops should be golden brown and slightly springy when gently pressed.
Don’t wait until they’re super dark brown – keto baked goods can go from perfect to overdone very quickly. If your oven has hot spots, rotate the pan halfway through baking.
3. Cool Properly
Let the muffins cool in the pan for exactly 10 minutes – not longer. This cooling time is important because the muffins are still cooking slightly from residual heat. After 10 minutes, move them to a cooling rack.
If you leave them in the pan too long, they can become soggy on the bottom. If you try to remove them too soon, they might fall apart. Don’t skip the paper liners – they help with removal and prevent sticking.
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FAQ
1. Can I use crunchy peanut butter instead of creamy?
Yes, you can use crunchy peanut butter, but it will change the texture of your muffins. The pieces of peanuts will add extra crunch throughout.
If you do use crunchy peanut butter, make sure to mix the batter really well to distribute the peanut pieces evenly.
Keep in mind that the muffins might not rise quite as smoothly, and you might get some small bumps on top where the peanut pieces are.
2. How do I know if my muffins are fully baked?
The best way to test these muffins is with a toothpick inserted into the center of a middle muffin (not one on the edge of the pan).
The toothpick should come out mostly clean – a few moist crumbs are okay, but you shouldn’t see wet batter.
The tops should be golden brown and feel springy when you gently press them with your finger. They shouldn’t look wet or shiny on top.
3. My muffins came out dry – what went wrong?
The most common reason is overbaking – these muffins can go from perfect to dry very quickly. Start checking them at 18 minutes.
Another reason could be packing the protein powder too tightly when measuring – always spoon it gently into the measuring cup and level it off.
Keto Peanut Butter Muffins
Print RecipeIngredients
Instructions
- Start by preheating the oven to 350°F and lining a muffin pan with 12 paper liners.
- Place the coconut oil and creamy peanut butter in a large microwave safe bowl. Microwave until melted, then stir them together.
- Add the vanilla extract and sweetener and mix until well combined. Then, whisk in the eggs.
- Add the collagen, salt, and baking powder and mix until well combined. Then, mix in the sugar free chocolate chips.
- Divide the batter among the muffin cups. Bake for 20-25 minutes, or until they are golden brown.
- Remove from the oven and let them cool for 10 minutes before serving.